Korean Mushroom Bibimbap
This Korean dish can be a feast for the eyes. Bibim means “to mix” and bap means “rice,” so you can really add whatever you like, include egg and a spicy, or another type of dressing. In this version we are marinating the cucumber in a dressing that adds flavor dimension to the dish.
Makes
Serving size
Ingredients
INGREDIENTS FOR BIBIMBAP:
1 cup Japanese rice
1 ½ tablespoons olive oil
4 ounces oyster mushrooms, sliced thinly
4 ounces crimini mushrooms or 8 ounces crimini mushrooms only (if not using oyster mushrooms), sliced thinly
½ small (79 grams) cucumber, peeled and sliced very thin, almost translucent
Thin coating cooking Spray
4 small eggs
1 garlic clove, grated
1 cup baby spinach, raw
2 teaspoons Japanese seaweed seasoning with sesame seeds (Nori Kom Fumi-Furikake®)
Sriracha sauce (optional, not included in nutrient analysis)
Gochujang paste (optional, not included in nutrient analysis)
¼ cup sprouts, any type (optional, not included in nutrient analysis)
INGREDIENTS FOR DRESSING:
1 ½ tablespoons Japanese soy sauce, low sodium
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons honey
Instructions
- Cook the rice according to the package directions.
- Heat 1 tablespoon olive oil in medium sized skillet on medium heat. Sauté the mushrooms for about 5 minutes, stirring occasionally.
- Reduce heat. Add an additional ½ tablespoon of olive oil and cook for about 10 more minutes.
- Combine all the ingredients for the dressing while the mushrooms are cooking. Mix well.
- Pour half of the dressing over the cucumbers in a small bowl.
- Heat a separate, small skillet over medium heat with cooking spray. Crack the eggs into the pan and cook the eggs until your desired consistency.
- Add the garlic and the spinach to the mushrooms. Sauté for 2 minutes until the spinach wilts, stirring occasionally.
- Pour the rest of the dressing over the cooked vegetables and mix well.
- Divide the rice into four individual serving bowls. Arrange the mushroom mixture, cucumber and sprouts (if using) over the rice.
- Top each bowl with a cooked egg.
- Garnish with Japanese seasoning or roasted sesame seeds.
- Add a dollop of sriracha sauce (if using) or Korean gochujang paste (if using) for added flavor or heat. Top with sprouts (if using).
Cooking Tip
If you can’t locate Japanese Furikake seasoning, you can toast sesame seeds and cut strips of nori (sushi seaweed sheets) into thin strips with scissors, for a similar taste and flavoring.
Recipe contributed by FamilyCook Productions
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