AuthorMike EgrieCategory,
BidimBap Rice Bowl
Yields4 Servings
 3 tbsp olive oil, divided
 4 oz sliced gourmet mushroom blend
 3 packages (8.8 ounces each) jasmine ready rice
 4 cage-free large eggs
 1 ⅓ cups shredded carrots
 2 tbsp Korean gochujang sauce plus additional for garnish (optional)
 Chopped fresh cilantro for garnish (optional)
1

In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms and cook 4 minutes or until tender, stirring occasionally. Transfer to large plate. Makes about 1 cup.

2

Prepare rice as label directs; transfer to medium bowl, add sauce and toss. Makes about 3 cups.

3

Wipe out skillet; heat remaining 2 tablespoons oil over medium heat. Add eggs, cover and cook 2 minutes or to desired doneness; sprinkle with ¼ teaspoon salt.

4

Divide rice into 4 bowls; top with carrots, mushrooms and eggs; serve garnished with cilantro and extra sauce, if desired.

Chef Tip: Customize this recipe by swapping the eggs with skirt steak and/or the rice with cauliflower rice.

Ingredients

 3 tbsp olive oil, divided
 4 oz sliced gourmet mushroom blend
 3 packages (8.8 ounces each) jasmine ready rice
 4 cage-free large eggs
 1 ⅓ cups shredded carrots
 2 tbsp Korean gochujang sauce plus additional for garnish (optional)
 Chopped fresh cilantro for garnish (optional)

Directions

1

In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms and cook 4 minutes or until tender, stirring occasionally. Transfer to large plate. Makes about 1 cup.

2

Prepare rice as label directs; transfer to medium bowl, add sauce and toss. Makes about 3 cups.

3

Wipe out skillet; heat remaining 2 tablespoons oil over medium heat. Add eggs, cover and cook 2 minutes or to desired doneness; sprinkle with ¼ teaspoon salt.

4

Divide rice into 4 bowls; top with carrots, mushrooms and eggs; serve garnished with cilantro and extra sauce, if desired.

Bibimbap Rice Bowl
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