I love the presentation of this dish. The vegetables make it so colorful and the fried egg is the perfect topper.
And once everything is all mixed together, it is pure deliciousness.
I think the first time I tried bibimbap was at a korean restaurant. I remember the presentation was amazing and they had about 6 different colorful ingredients tucked under a perfectly cooked egg.
- 1 1/2 C brown rice
- 1/2 C quinoa
- 3-4 chicken thigh pieces, cut into small pieces and marinated in Korean BBQ sauce
- ~1/3 C Korean BBQ sauce
- 1/2 onion
- 3 cloves garlic
- 1/2 cucumber, thinly sliced
- 1/2 C corn
- 3-4 carrots, grated
- 2 C spinach
- 1 C mushrooms, sliced
- sesame oil
- green onions
- Rice: mix together brown rice and quinoa. Cook according to package directions. Once rice is cooked, transfer to a large bowl.
- In a pan, saute half of the onions with garlic using sesame oil. Add marinated chicken pieces and saute until completely cooked. Add 2 tbsp of korean bbq sauce to chicken and allow meat to simmer for 7 minutes. Transfer chicken and place over rice.
- Saute the rest of the onion with the sliced mushrooms in sesame oil. Place over rice.
- Saute cucumber slices for about 1 minute, then add in spinach. Continue to stir until spinach is completely wilted. Add about 2 tbsp korean bbq sauce to the vegetables and allow to simmer for 1-2 minutes. Transfer to rice.
- Transfer any other vegetables you’d like to add over the rice.
- Fry an egg sunny side up and place it on top of all the other ingredients. Garnish with sliced green onions and sesame seeds. Mix everything around and enjoy.
The toppings are can be easily changed and are completely up to you – add what you like. For next time, I think I’d like to try bamboo shoots, mung beans, and maybe a little kimchi for some heat.
PS – Update on what’s been happening in my life right now… Just got back into town a few days ago and officially finished school yesterday – it feels so great to be finally done… forever! Using this weekend to breathe a little and will be starting work on Monday – Woot Woot!