BibimbabKorean Rice with Eg... Recipe

Name: BibimbabKorean Rice with Eg...
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups freshly cooked Plain Japanese Rice; 6 fried eggs; Oshitashi; Soy-Bean and Mung-Bean Sprouts Seasoned with Sesame Oil , drained; Korean-Style Cucumber Salad , drained; Zucchini Stir-fried with Garlic , drained; 6 crisp, smaller inner leaves Boston (or other) lettuce; 4 tablespoons kochu chang; 2 teaspoons sugar; 2 teaspoons sesame oil; 1 teaspoon lightly crushed, roasted sesame seeds

Servings: persons

6 cups freshly cooked Plain Japanese Rice
6 fried eggs
Oshitashi
Soy-Bean and Mung-Bean Sprouts Seasoned with Sesame Oil , drained
Korean-Style Cucumber Salad , drained
Zucchini Stir-fried with Garlic , drained
6 crisp, smaller inner leaves Boston (or other) lettuce
4 tablespoons kochu chang
2 teaspoons sugar
2 teaspoons sesame oil
1 teaspoon lightly crushed, roasted sesame seeds

1
Divide up the rice among six bowls that are about 8 inches in diameter at the top and about 2 1/2 inches in height, heaping it in the center in the shape of a mound.
2
(Old-fashioned soup plates may be used.)
3
Put a fried egg on top of each mound of rice.
4
Radiating down from it, in somewhat triangular segments, arrange the Oshitashi, Soy-Bean and Mung-Bean Sprouts Seasoned with Sesame Oil, Korean-Style Cucumber Salad, and the Zucchini Stir-fried with Garlic.
5
Leave a little room for the lettuce leaf cups.
6
Mix the kochu chang, sugar, sesame oil, and sesame seeds and put a dollop in each cup.
7
angled, rather like a beak on a parrots head.

1275

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups freshly cooked Plain Japanese Rice, 6 fried eggs, Oshitashi, Soy-Bean and Mung-Bean Sprouts Seasoned with Sesame Oil , drained, and more.

Yes, BibimbabKorean Rice with Eg... falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

BibimbabKorean Rice with Eg...

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions