Description

Bibimbap is arguably one of the most well-known Korean dishes around the world. What makes this meal stand out? Not only is it a Korean classic, but it's also delicious, beautifully colorful, and easily tweaked for endless variations.

Directions

1.  
2. Gather the ingredients.
3. Cook the rice in a rice cooker or on the stovetop.
4. Place the cucumbers in a strainer set over a bowl and sprinkle with 1/2 teaspoon salt. Toss with your hands and let stand for about 20 minutes. Rinse under running water, then drain.
5. Bring a medium pot of water to a boil. Add the mung beans and blanch for 30-60 seconds, until slightly wilted at the tips but still crunchy. Scoop out with a slotted spoon and transfer to a small bowl.
6. Cool until safe enough to handle, then gently squeeze of excess water over the sink. Season bean sprouts with 2 teaspoons sesame oil, 1/2 teaspoon salt, and a dash of sesame seeds.
7. Return the pot of water to a boil and add the spinach in handfuls. Cook until the spinach has wilted, 1-2 minutes. Scoop out with a slotted spoon and transfer to a medium bowl.
8. Cool until safe enough to handle, then squeeze the spinach of excess water over the sink. Season with the remaining 2 teaspoons sesame oil, the remaining 1/2 teaspoon of salt, and the remaining sesame seeds.
9. Add a drizzle of oil to a pan over medium-high heat. Sauté the carrots with a dash of salt until tender, but still crunchy, about 2 minutes. Remove from pan and set aside.
10. Next, sauté the mushrooms with a dash of salt, adding more oil if needed. Cook until soft and lightly browned, about 5 minutes. Remove from pan and set aside.
11. Add a drizzle of oil to the pan. Sauté the zucchini with a dash of salt until tender, about 4 minutes.
12. Place the cooked rice in a large bowl and arrange vegetables on top.
13. If desired, beef, egg, or both can be placed in the center.
14. Serve each helping with small bowls of gochujang and sesame oil.
15.