Bibimbap - the CIMK Version
The recipe here is merely a loose suggestion - you can change the ingredients and/or their quantities as per your preference.
- 2 chicken breasts Or use any other meat, seafood/fish, paneer, tofu or beans
- 2 tsp light soy sauce
- 2 tsp gochujang use sweet chilli sauce or sriracha if unavailable
- 250 g cooked spinach squeeze as much liquid out as possible
- 2 cloves garlic sliced
- 0-1 tsp chilli flakes
- 2 carrots, peeled and cut into 1½" matchsticks
- 2 courgettes/zucchini, cut into 1½" matchsticks
- 1 red pepper, sliced
- 1 cup edamame
- 6" piece cucumber thinly sliced
- 1/2 cup finely julienned red cabbage
- oil, light soy sauce, toasted sesame oil as required
- chopped spring onions, sesame seeds for garnish
- 4 large eggs
- 4 - 6 cups cooked rice We like jasmine or sushi rice
- gochujang, kimchi, sriracha, chilli oil as condiments
Heat a tbsp of oil in a frying pan, then add the garlic. Stir-fry for about a minute until the garlic goes golden, then add the spinach and a pinch of salt. Fry until the mixture is dry, sprinkle with chilli flakes and set aside.
Fry the eggs sunny side up. Divide the rice into bowls, then top with the raw and cooked vegetables. Top with the egg, garnish and serve with the condiments.
To eat, you mix everything together (with a spoon, not chopsticks) so the egg coats all the ingredients. This is the proper way to eat a Bibimbap, as it literally means 'Mixed Rice'.