Easy Korean Bibimbap Recipe

Easy Korean bibimbap recipe. What is bibimbap? Bibimbap is traditional Korean mixed rice with ground beef, fried eggs, and assorted vegetables. Very delicious! You can also prepare this  dish with grilled shrimp and mushrooms if desired:

Korean Bibimbap with Grilled Shrimp and Mushrooms Recipe

Makes 4 servings

Ingredients: 3 tablespoons (45 ml) rice vinegar, 2 tablespoons (30 ml) low-sodium soy sauce, 1 oz (30 ml) toasted sesame oil, 1 oz (30 ml) canola oil, 2 teaspoons (10 ml) brown sugar, 1 teaspoon (5 ml) freshly grated ginger, 2 portabello mushroom caps, 1 pound (480 g) raw shrimp, peeled and deveined, 2¼ cups (560 ml) water, rice, 1 medium carrot, peeled and julienned, 1 4-inch (10 cm) pieces English cucumber, peeled and julienned, 2 radishes, trimmed and julienned, 1 cup (250 ml) bean sprouts, chopped, 1 tablespoon (15 ml) canola oil, 4 large eggs, 2 oz (60 ml) Korean chili paste (Gochunjang)

Instructions: To prepare the marinade: In a medium mixing bowl, combine rice vinegar, soy sauce, sesame oil, 1 oz (30 ml) canola oil, brown sugar, and grated ginger. Whisk well.

Place portabello caps in a shallow dish and pour in about half of the marinade. Turn to coat caps and set aside.

Add shrimp to the remaining marinade, cover, and refrigerate for at least 30 minutes.

In a large saucepan, bring water to a boil over medium-high heat. Add rice, then reduce heat to low and cook, uncovered, stirring occasionally, until rice is tender, for about 50 minutes. Drain, then let stand covered until ready to use.

Preheat a gas grill to high. Lightly oil the grill rack with nonstick cooking spray. Add marinated portabello caps, reduce heat to medium, and grill until soft and tender, basting occasionally with the marinade, turning once or twice, for about 8 -10 minutes. Remove grilled mushrooms from the gas grill and set aside. Keep warm.
Increase heat to high. Add shrimp and grill until lightly charred and opaque, turning once, for about 2-3 minutes. Remove grilled shrimp from the grill and transfer to a cutting board. Cut mushrooms and shrimp into 1/2 inch (1.25 cm) pieces. Keep separate.

Put 1 cup (250 ml) of cooked rice in each of the 4 bowls. Arrange julienned vegetables, grilled mushrooms, and shrimp in separate piles around the edge.

In a large nonstick skillet, heat the remaining 1 tablespoon of canola oil over medium-high heat. Crack eggs into the pan and cook until whites are set, for about 3-5 minutes. Carefully remove fried eggs from the skillet and arrange them in the center of each portion. Add chili paste to taste and serve immediately.

Easy Korean Bibimbap Recipe

Ingredients

• 4 cups cooked rice
• 1/2 tablespoon cooking oil
• 6 cups fresh spinach
• 1 teaspoon toasred sesame oil
• salt to taste
• 1/2 pound (240 g) lean ground beef
• 2 tablespoons chili garlic sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 1 carrot, peeled and grated
• 1 large cucumber, thinly sliced
• 2 green onions, washed and thinly sliced
• 4 large eggs
• 1/4 cup (60 ml) kimchi
• 1 tablespoon sesame seeds

Method