Author: David Kim, Hamama production supervisor Prep Time: 15 minutes Cook Time: 55 minutes Makes: 2-4 servings Bibimbap is a well known Korean dish that is loved by many. The word “Bibimbap” means “mixed rice with meat and assorted vegetables.“ There are many variations of this dish and each one is just as tasty as the next. It’s healthy, refreshing and delicious! Give it a try! Ingredients: 1 cup of short grain rice, 1 ½ cups water Carrots: 2 large carrots, julienned 1 tbsp sesame oil 1 tsp sesame seeds Pinch of salt and pepper Spinach: 1 bunch, spinach 1 tsp sugar 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sesame seeds Soy Bean Sprouts: 1 lb soy bean sprouts 2 tbsp sesame oil 1 tbsp soy sauce 1 tsp minced garlic 1 tbsp rice vinegar ¼ cup green onions, thinly sliced Gochujang Paste Cucumber Salad: 1 small cucumber, mandolin 1 tbsp soy sauce 2 tbsp rice wine vinegar 1 tbsp sugar 1 tsp sesame seeds Pinch of Gochugaru, or red chili flakes Mushrooms: 1 lb oyster mushrooms 1 tsp butter, or oil 1 tbsp soy sauce Garnish: 1 egg, sunny side up Hamama microgreens Instructions: This recipe utilizes a korean claypot but if you don’t have one, simply cook the rice using a rice cooker or standard pot then transfer to a wide bowl after it's finished cooking. I recommend using short grain or medium grain rice. Start by rinsing the rice at least three times until the water is clear. Drain the rice then place inside the pot. Add 1 cup of water and let it soak for 30 minutes (This will help the rice cook evenly). Cover the pot with a lid and heat over medium-high heat. Once it starts to boil, reduce the heat to low and let cook for an additional 15 minutes. Let it rest for 5 minutes before removing the lid. You can choose whatever veggies/proteins you want to add to your rice. For this recipe, I use spinach, carrots, soy bean sprouts, cucumber salad and oyster mushrooms, with instructions for each below. Carrots: Julienne or thinly shred two large carrots. Saute in a pan on medium heat for 5 minutes then add sesame oil, sesame seeds and a pinch of salt and pepper. Mix until everything is coated evenly & set aside. Spinach: Add 1 bunch of spinach to boiling water and cook for 30 seconds. Remove and place immediately in a bowl of ice water to stop the cooking process. Once it’s cool enough to touch, gently squeeze out the excess water then cut roughly into three sections and set aside. In another bowl mix sugar, soy sauce, sesame oil, sesame seeds, minced garlic, salt & pepper. Once combined, mix in the spinach & set aside. Soy Bean Sprouts: Add a 1 lb bag of soybean sprouts to a pot of boiling water. After about 20 seconds quickly remove and add to ice water to shock. Once cooled down, remove and mix in a bowl with sesame oil, sauce, minced garlic, thinly sliced green onions, and rice vinegar. Set aside. Cucumber Salad: Slice 1 small cucumber using a mandolin or cut thin coins with a knife. In a bowl mix soy sauce, rice wine vinegar, sugar, sesame seeds & a pinch of gochugaru or red chili flakes. Mix and set aside in the fridge. Oyster Mushrooms: Roughly chop or tear mushrooms. In a pan, melt butter or heat up a neutral oil. Add in the mushrooms and cook for 5 minutes on medium heat. Add soy sauce and gently stir. Salt and pepper to taste and set aside. Once you have all the mixes ready, it’s time for assembly. Add an equal amount of each item around the edge of the rice. If you have Hamama microgreens add them in as well! I like adding daikon radish and broccoli microgreens but any type will work. Optionally, you can add a sunny side up egg in the center.
