Classic Black Bean Bibimbap
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4 servings
For the rice
- 1 Ā½ cups short-grain white rice
- 2 cups water
For the black beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp toasted sesame seeds
For the gochujang sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp water
For the vegetables
- 2 medium carrots, julienned
- 2 cups fresh spinach
- 2 cups bean sprouts
- 1 medium zucchini, julienned
- 3 tbsp neutral oil, divided (such as vegetable or canola oil)
- 2 tsp soy sauce, divided
- 1 tsp sesame oil, divided
- salt and pepper, to taste
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For assembling
- 4 tsp sesame oil, divided
For serving
- 2 tsp toasted sesame seeds
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 cups water, bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes until all the water is absorbed. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, rice vinegar, honey, and 1 tsp water in a small bowl until smooth. Set aside.
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