Classic Korean Bibimbap

One of the most famous Korean meals is bibimbap. Why does this meal stand out? It's a Korean staple, delicious, colorful, and adaptable for limitless variations.  

Bibimbap combines rice with a variety of vegetables. Typically, scoops of vegetables are placed neatly on top of the rice and combined tableside. Mix a little sesame oil and gochujang into your bowl with a spoon to eat.  

Bibimbap is versatile, yet there are several staples. The dish usually includes sautéed carrots, mushrooms, and seasoned vegetables (namul in Korean) such spinach and mung bean sprouts.  

The most traditional approach is raw, but cooked meat works too. This rice dish is generally served with meat in Korea.  

Korean food uses medium- or short-grain rice. Calrose rice, or medium-grain rice, is less starchy than sushi rice, yet they are commonly used interchangeably.  

Two cups medium-grain Korean or Japanese rice 1 large cucumber, thinly sliced Mix 1 1/2 cups mung bean sprouts with 1 teaspoon salt, adding more as needed.  

4 tsp sesame oil, divided, more as needed Two dashes sesame seeds, divided 1-pound spinach Cut 2 medium carrots into thin slices. 10 sliced, rehydrated shiitake mushrooms 1 medium zucchini, thinly sliced  

1/2-pound cooked beef, optional Serve with fried or medium-soft boiled eggs and optional Gochujang or red pepper paste.  

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