This healthy version of Korean Bibimbap makes a delicious lunch or dinner! My colourful bibimbap comes with Spicy Sesame Chicken, Korean Fried Spinach, Bean Sprouts and a fried egg on top!
Start by rinsing the rice several times until the water remains clear. Let the rice soak in cold water for 30 minutes. Drain the rice and put in in a small pot. Add water, until the water stands a cm above the rice, put the lid on and bring everything to a boil. Let boil for 30 seconds, then turn the heat to low and let the rice simmer for about 10 minutes. Take rice off the stove without lifting the lid and let the pot stand covered until you are ready to serve.
Put the shiitake mushrooms in a bowl and cover with a cup of hot water. Let stand for 10 to 15 minutes.
Rinse the bean sprouts. Bring about 1 l of water to a simmer and add the beans sprouts. Turn the heat off, stir once and let the sprouts cook for about 1 minute. Remove with a slotted spoon and quench the sprouts with cold water. Dab dry with a paper towel and put the sprouts in a little bowl. Add a pinch of salt and white pepper as well as 1 tbsp of sesame seeds and 1 tbsp of sesame oil. Reheat the water and repeat the same cooking and rinsing process with the spinach.
Heat 1 tbsp of sesame oil in a pan and add the garlic. Fry until just golden and add the spinach, 1 tbsp soy sauce and 1 tsp of rice vinegar. Stir and let everything cook for about a minute. Set spinach aside in a bowl and wipe out the pan.
Heat 1 tbsp of oil in the pan on medium heat and add the julienned carrots. Fry them for about 3 minutes, add a pinch of salt and 0,5 tbsp of honey, stir to combine and set aside. Wipe out the pan.
Squeeze out the mushrooms (keep the liquid in the bowl), remove the stems and cut the caps into slices. Heat 1 tbsp of oil in a pan on medium heat and add the sliced mushrooms. Fry them for about 2 minutes, then add 1 tbsp of soy sauce and fry for another minute. Set the mushrooms aside. Wipe out the pan.
Heat the pan on high heat with 1 tbsp of oil. Add the sliced chicken and fry for 1 minute. Add 1 tbsp of the gochujang sauce and stir well to cover the chicken with the sauce. Check meat for doneness and set aside. Wipe out the pan and reheat with 1 tbsp oil on medium heat. Fry the eggs, one after another and set aside.
Fluff up the rice with a fork and serve in bibimbap bowl with the toppings arranged on top. Drizzle sauce on top. Mix everything before eating.