Bibimbap in the house style

Ingredients for 2 servings:

• 2 carrots
• ½ cucumber(s)
• 200 g mushrooms
• 1 spring onion(s)
• 1 handful of sprouts
• 1 cup of rice, approx. 200 – 250 ml content
• 2 eggs
• e.g. soy sauce
• e.g. sesame oil
• 1 garlic clove(s), squeezed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Korean rice dish reinterpreted

First, simmer 1 cup of rice with 2 cups of water and a little salt until the water has evaporated and the rice is tender. Cut the cucumber into wafer-thin slices and marinate them in 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, crushed garlic, salt, and pepper. Coarsely grate the carrots and marinate them in 2 tablespoons of sesame oil. Quarter the mushrooms and fry them in a little sesame oil. When the mushrooms are browned, deglaze with soy sauce, then briefly fry the chopped spring onions and sprouts. Season with salt and pepper. Fry the eggs until they are fried. Divide the rice between 2 bowls, arrange the vegetables around them, and top each with the fried egg. Mix everything together and enjoy (in Korea, everything is served in a hot stone bowl to keep it warm for a long time). A super-easy recipe, based on Korean bibimbap. It can be expanded with many other ingredients such as peppers, onions, and spinach.