Bibimbap literally translates to “mixed rice.” It is an iconic Korean dish that consists of rice topped with sautéed vegetables and chili paste. If it is served in a hot stone bowl topped with raw egg, then, it is called dolsot bibimbap. To eat bibimbap properly, all the ingredients in the bowl are mixed together to blend the hot chili paste with the rice and vegetables.
For this version (no claims on being authentic Korean), I dispensed with the hot stone bowl (which we don’t have) but I served the dish topped with raw egg. The rice was very hot (newly cooked and I kept the rice cooker on) so that the egg partially cooked when it touched the rice.
- 4 to 6 tablespoons Sriracha
- 2 to 3 tablespoons soy sauce
- 1 to 2 tablespoons honey
- 3 tablespoons vegetable oil divided
- 1 large bell pepper julienned
- salt to taste
- pepper to taste
- 1 zucchini julienned
- 3 shiitake mushrooms (caps only), thinly sliced
- hot cooked rice (I used a combination of sticky rice and regular rice)
- 3 eggs (whole or yolks only)
- sesame seeds toasted
- Mix together the Sriracha soy sauce and honey. Set aside.
- Heat 1 tbsp. of vegetable oil in a frying pan. Add the bell pepper. Sprinkle with salt and pepper. Cook just until softened. Transfer to a plate and keep warm.
- Heat another 1 tbsp. of oil in the pan. Add the zucchini, sprinkle with salt and pepper, and cook just until the flesh starts to turn translucent. Transfer to the plate beside the bell pepper.
- Cook the sliced mushroom caps in the same manner with the remaining vegetable oil.
- Assemble the dish. Spread very hot rice on the bottom of a bowl. Arrange the vegetables on top, leaving space at the center. Crack the egg at the center of the vegetables. Spoon in a few tablespoonfuls of the chili sauce. Sprinkle with toasted sesame seeds. Serve at once.
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