Prep time: 15 minutes
Cook time: 10 minutes
Servings: 2 bowls
Ingredients
Base & Protein:
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2 bowls of cooked white rice
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200g thinly sliced beef (or firm tofu for the veggie option)
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1 tbsp soy sauce
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1 tsp sesame oil
Vegetables:
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1 carrot, grated or julienned
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½ zucchini, sliced into half-moons
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A handful of curly endive (or frisée lettuce)
Toppings:
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2 eggs
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Kimchi Bomb, to taste
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Sesame seeds (optional)
Instructions
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The Protein: In a bowl, toss the beef (or tofu) with soy sauce and sesame oil. Sauté over high heat in a skillet for 2–3 minutes. Set aside.
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The Veggies: Using the same skillet, sauté the carrots and zucchini separately with a little oil for about 2 minutes. They should stay crisp-tender.
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The Egg: Fry two eggs sunny-side up. Keep the yolks runny—they act as the sauce when you mix everything together.
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Assembly: Divide the rice into two large bowls. Arrange the vegetables, greens, and protein on top. Place the fried egg in the center.
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The Finishing Touch: Add a generous scoop of Kimchi Bomb on the side. Sprinkle with sesame seeds.
Pro Tip
The secret to a great Bibimbap is in the mix! Once served, use your spoon to stir everything together so the Kimchi Bomb and egg yolk coat every single grain of rice.
Products used: