Bibimbap (“Bee Beem Bop”)

Recipe by Pooja Mottl from Vital Farms

Ingredients

• 4 tsp toasted sesame oil
• 2 eggs (omit for vegan)
• 1 1/2 cups cooked brown rice
• 3 cloves garlic, minced
• 1/2 cup carrots, julienned
• 1/2 cup eggplant, thinly sliced
• 1 scallion, thinly sliced
• 1 cup shiitake mushrooms, chopped
• 1/2 cup red peppers, thinly sliced
• 2 cups spinach, packed
• 2 tsp gomasio*
• 2 tsp gochujang**
• 1 sheet nori, torn into small pieces

Directions

• In a large sauté pan, warm teaspoon of oil, then cook eggs over well (or to your liking).
• Remove egg from pan and set aside to cool.
• In the same pan, add rice and cook a few minutes until thoroughly warmed, making sure to spread rice throughout pot to ensure all grains get coated with oil.
• If you need to use a touch more oil at this stage, go ahead.
• Remove rice and transfer to large mixing bowl or serving bowl.
• Add remaining oil and warm over medium heat.
• Add garlic and carrots, and cook over high heat for a few minutes.
• Then add red peppers, scallions and mushrooms and cook for another two minutes.
• Add spinach and continue to cook until all leaves have wilted and mushrooms and carrots soften.
• Transfer vegetable mixture to bowl with rice. Stir to combine.
• Add gomasio, gochujang, crinkled nori, and hot chili paste, mix to thoroughly combine.
• Place fried egg over top of vegetable mix.
• Top with gochujang (Eden brand), or you can find at a Korean or Asian grocery or online. If you don’t have access to it in your vicinity, you may use hot chili or hot pepper sauce and a honey as a substitute.

Serving Size
2 servings

Posted To: Entree