Bibimbap

This flavorful Korean Rice Bowl will provide a unique addition to your home-cooked meals. It is delicious and is filled with healthy protein and nutrients. This recipe is a must-try for someone looking to make a new fun and simple weeknight dinner. 

Prep Time: 
15 minutes
Cook Time: 
15 minutes
Servings: 
2
Ingredients: 

Ingredients:
1 cup White Rice
1 cup Reese ® Baby Corn, drained & cut into sticks 
1 cup Reese® Water Chestnuts, drained 
1 Carrot, cut into sticks
1 Zucchini, cut into sticks
1 small bunch Spinach
5 ounces Shiitake Mushrooms, thinly sliced
2 Eggs
1 teaspoon Sesame Seeds, toasted

Bibimbap Sauce:
4 Tablespoons Gochujang
2 teaspoons Soy Sauce
2 teaspoons Sesame Oil
2 Tablespoons Rice Vinegar
1 Tablespoon Sugar

Directions: 
1. Rinse then cook the rice according to package instructions.
2. While the rice cooks, make the bibimbap sauce and toppings.
3. Add all of the bibimbap sauce ingredients to a small bowl and mix well to combine.
4. Heat a skillet with neural cooking oil then sauté the vegetables separately with a pinch of salt then move to a serving platter. Start with the Reese ® Baby Corn, then the Reese® Water Chestnuts, carrot, zucchini, spinach and mushrooms.
5. In that same skillet, add a bit more oil if needed then fry the eggs until the whites are completely set. Season with a pinch of salt.
6. Assemble the bibimbap by adding rice to the bottom of the bowl then top with the sautéed vegetables, the fried egg and garnish with toasted sesame seeds and drizzle with the bibimbap sauce.
Credit: Joni @foodbyjonister
Related Products: 
Baby Corn on the Cob - Whole Spears
Pickled Whole Baby Corn in Glass
Diced Water Chestnuts
Sliced Water Chestnuts
Whole Water Chestnuts

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