Breastfeeding Friendly Korean Rice Bowl (Bibimbap)
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Learn more āIngredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 Ā½ cups water
- Ā½ tsp salt
For the gochujang sauce
- 3 tbsp gochujang (korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp toasted sesame seeds
For the vegetables
- 8 oz fresh spinach
- 2 medium carrots, julienned
- 2 medium zucchini, julienned
- 4 oz shiitake mushrooms, stems removed, caps thinly sliced
- 1 cup bean sprouts
- 3 tbsp neutral oil (such as vegetable oil or canola oil), divided
- 2 tsp soy sauce, divided
- 2 tsp sesame oil, divided
- salt and pepper, to taste
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Combine the rinsed rice, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, rice vinegar, sugar, and 1 tsp toasted sesame seeds in a small bowl until smooth. Set aside.
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