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Crispy Bibimbap Rice Skillet

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Crispy Bibimbap Rice Skillet

with spicy Gochujang sauce and fried eggs

Informations supplémentaires
30 min. | 1090 kcal | intermediate | Vegetarian | Printable version
1. Begin Rice Rinse and drain sushi rice in a fine mesh sieve. Add rice to a small pot with 1 cup salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 15–17 minutes, or until grains are tender.
2. Prepare ingredients and the sace Meanwhile, slice cucumber into 1/4 inch rounds. In a medium bowl, combine cucumber, seasoned rice vinegar and a generous pinch of salt. Set aside. In a small bowl, whisk together garlic, honey, soy blend, one-third of sesame oil and gochujang to taste.
3. Prepare Spinach and vegetables Heat 1 tbsp. water in non-stick skillet over medium-high. Add spinach and sugar and cook for 1–2 minutes or until wilted. Place spinach in a medium bowl and mix with sesame paste. Set aside. In the same skillet heat 2 tbsp. water over medium-high. Add edamame on one side and carrot to the other side. Season to taste with salt and pepper, and cook 3–4 minutes, or until tender. Place separately on a plate and set aside. Carefully wipe skillet clean.
4. Cook egg Heat 2 tbsp. oil to the skillet over medium-high. Crack eggs into skillet and season to taste with salt and pepper. When whites begin to set, reduce heat to medium-low and cook 2–3 minutes until whites are cooked. Or cook eggs to preference. Carefully place eggs on a plate. Set aside.
5. Crisp rice Carefully wipe skillet clean. Heat 2 tbsp. oil in the same skillet over medium-high. Spread cooked rice evenly over the bottom of the skillet and heat undisturbed for 3–4 minutes, or until the underside of rice is crisp. Drizzle remaining sesame oil over rice.
6. Finish and assemble Top rice in skillet in sections with kimchi to taste, edamame, carrot, spinach and cucumber, removing it from the marinade. Top with eggs and drizzle sauce over everything. Garnish with toasted sesame seeds. Enjoy!
4unitFresh egg
70gKimchi
211gEdamame and Carrot Julienne
2unitLebanese Cucumber(s)
163gCalrose Rice
6gGrilled Sesame Seeds
15mlSesame Oil
40mlGochujang
60mlSauce Mix (Garlic Powder,Soy Sauce,Rice vinegar,Honey)
125gBaby Spinach
20mlTahini Sauce
10gBrown Sugar
What you need Non-stick skillet, whisk, bowl, small pot, sieve
1090 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 112g
37%
fat 58g
89%
cholesterol 460mg
153%
fiber 11g
44%
protein 33g
saturated 8g
40%
sodium 2060mg
86%
sugar 29g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg