International hospitality · Korean cuisine
Japonica Bibimbap with Vegetables and Cooked Egg
Bibimbap is assembled as colourful sections before being mixed at the table. The rice supports sautéed vegetables, a cooked egg and a modest amount of gochujang dressing. This version keeps the cooking steps manageable and uses a fully cooked egg rather than a raw yolk.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
Japonica provides the cohesive short-grain base for this trial. This recipe is kept separate from sushi because it uses warm, unseasoned rice.
Ingredients
- 180 g Japonica and water per pack
- 2 eggs
- 100 g spinach, 100 g bean sprouts
- 1 carrot and ½ cucumber
- 2 tsp sesame oil and 1 tbsp neutral oil
- 1 tbsp gochujang, 1 tsp soy sauce, 1 tsp water
- Sesame and salt to taste
Method
Cook Japonica following the pack. Cut carrot and cucumber into fine strips and wash the greens and sprouts.
Cook carrot, spinach and sprouts separately in small amounts of oil; season each lightly and keep them separate.
Fry eggs until both white and yolk are firm. Mix gochujang, soy sauce and water for the dressing.
Place warm rice in bowls, arrange vegetables around it and add egg. Finish with sesame oil and seeds; serve sauce separately.
Chef’s Notes
Do not cook all vegetables in one pan at the same time. Their separate colours and textures are the appeal of a neatly presented bibimbap.
Storage and Cooking Temperatures
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