Korean Bibimbap

Name: Korean Bibimbap
Total time: 1800 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 cup long grain rice; 2 cups water; 1/2 cucumber cut in thin strips; 1/2 carrot cut in thin strips; 1 large egg; 2 cups sliced mushrooms; 1 cup edemame beans; 1/4 cup seaweed; 1 chicken breast; 2 tbsp sesame seeds; hot sauce of your choice

Tiffany Rezende @cook_4859284

Canada

Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements!

Tiffany Rezende @cook_4859284

Canada

Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements!

Saved

Ingredients

30 mins

1 serving

1 cuplong grain rice
2 cupswater
1/2cucumber cut in thin strips
1/2carrot cut in thin strips
1large egg
2 cupssliced mushrooms
1 cupedemame beans
1/4 cupseaweed
1chicken breast
2 tbspsesame seeds
hot sauce of your choice

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Steps

30 mins

1

Cook rice as directed on the package. Set aside.
2

In a large frying pan Saute mushrooms and edemame beans with salt and paper for 10 minutes on medium heat. Set aside in a bowl. In the same pan add the chicken breast. Season with salt and pepper. Cook chicken breast 8 minutes per side (depending on the thickness of the beast). Remove from pan and allow to rest for 5 minutes.
3

In a clean frying pan fry your egg to your preferred doneness. I prefer over easy because I like when the yolk runs into the rice. While egg cooks cut cucumber and carrot.
4

To assemble your bowl first add the cooked rice. Then top with chicken, egg, sauted mushrooms and edemame. Then add the raw cucumber and carrot. Then seaweed and sprinkle with sesame seeds. Don't forget to add your favorite hot sauce.