Breakfast Bibimbap

Name: Breakfast Bibimbap
Yield: 3 servings
Cuisine: American
Ingredients: 1/3 pack tocino-sliced meat (from Lee Lee's); 1.5 cups Bean sprouts (blanched); 6 pcs mushrooms, sliced and roasted; 1/4 cup onions, sliced; 1/4 cup red bell peppers, diced; 1/2 medium carrot, julienned; 3 medium-soft boiled eggs; 3 cups cooked rice; 1/4 cup soy sauce; 2 tablespoons minced garlic; 1 teaspoon sesame oil; 1 teaspoon sugar

Jing @cook_lunchbox

My husband and I love bibimbap but I had to "unspicy" it for our kid.

Jing @cook_lunchbox

My husband and I love bibimbap but I had to "unspicy" it for our kid.

Saved

Ingredients

3 servings

1/3 packtocino-sliced meat (from Lee Lee's)
1.5 cupsBean sprouts (blanched)
6 pcsmushrooms, sliced and roasted
1/4 cuponions, sliced
1/4 cupred bell peppers, diced
1/2medium carrot, julienned
3medium-soft boiled eggs
3 cupscooked rice
1/4 cupsoy sauce
2 tablespoonsminced garlic
1 teaspoonsesame oil
1 teaspoonsugar

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Steps

1

Boil eggs for 8 mins and then transfer to a bowl of cool/iced water immediately.
2

Make the sauce: mix soy sauce, sugar, minced garlic, and sesame oil in a small bowl. Microwave for 45 seconds. Mix well and set aside.
3

Pan fry the onions, mushrooms, carrots, and red bell peppers in separate sections of a pan for about 5 minutes. Remove from pan.
4

In the same pan, cook the thinly sliced meat for about 15-20 minutes, turning and stirring often.
5

Peel the eggs and slice in halves.
6

Assemble your bowl: put rice at the bottom then top with the meat and veggies. Drizzle with sauce. Add sliced egg. (May also add roasted sesame seeds) Serve.