Classic Korean Bibimbap

Recipe by: Ji Won Choi

TIME: 30

SERVINGS: 2

INGREDIENTS

  • - Cooked short grain rice
    - Handful of spinach and bean sprouts
    - Julienned carrots
    - Julienned bell pepper
    - Julienned shiitake mushrooms
    - Sesame seeds
    - Scallions
    - 1 fried egg
    - 1 tsp sesame oil
    - BOWLCUT X JI WON CHOI gochujang sauce

INSTRUCTIONS

  1. 1. Boil a pot of water and add 1 tsp salt.
  2. 2. Blanch spinach for 30 seconds.
  3. 3. Mix well with sesame oil. Set aside.
  4. 4. Drain and squeeze spinach to remove excess water.
  5. 5. Repeat for bean sprouts.
  6. 6. Over medium-high heat, sauté carrots, shiitake mushrooms, and bell pepper for 2–3 min.
  7. 7. Assemble prepped veggies over rice.
  8. 8. Top with fried egg and BOWLCUT X JI WON CHOI gochujang sauce.
  9. 9. Garnish with sesame seeds and chopped scallions.
  10. 10. Serve and mix well before eating.

Keep Cooking

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