Serves 1
Directions
- 1Julienne the carrots.
- 2Slice the shiitake mushrooms.
- 3Julienne the zucchini.
- 4Stir-fry the zucchini, mushrooms, and carrots in a pan.
- 5Add a little bit of salt to the vegetables while stir-frying.
- 6Melt brown butter in a separate pan until it achieves a caramel color.
- 7Poach an egg in boiling water.
- 8Assemble the bibimbap: start with rice at the bottom of a large bowl.
- 9Add the stir-fried vegetables (zucchini, mushrooms, carrots) on top of the rice.
- 10Add namul (seasoned vegetables).
- 11Add shredded meat.
- 12Place the poached egg on top.
- 13Add gochujang (Korean chili paste).
- 14Drizzle the brown butter over the ingredients.
- 15Mix all ingredients thoroughly before eating.
Ingredients
- 2 spoons Butter
- 1 tube Gochujang
- Carrots
- Shiitake mushrooms
- Zucchini
- Salt
- Rice
- Namul (seasoned vegetables)
- Shredded meat
- 1 Egg
Equipment
Cutting boardKnifeFrying panWooden spoonSmall potLarge serving bowlChopsticksSpoon
Tips
- The brown butter adds a nutty flavor to the bibimbap.
- Stir all the ingredients thoroughly before eating for the best taste.
Related recipes
Korean Popcorn Chicken
Korean · Dinner
Easy Ground Beef Bulgogi
Korean · Dinner25m
Korean Bibimbap
Korean · Dinner
Marry Me Chicken Pasta
Korean · Dinner
Hailey’s Butter Mayo Buldak
Korean · Dinner
Korean Chicken Meal Prep
Korean · Dinner
Kimchi Mac N Cheese
Korean · Dinner
Tteokbokki
Korean · Dinner
Budae-jjigae
Korean · Dinner
Cheese Buldak (Fire Chicken)
Korean · Dinner
Fishcake Soup (Eomuk-tang)
Korean · Dinner
Rabokki
Korean · Dinner