Bimbimbap

Bystilettocontessa
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Bibimbap

Recipe by stilettocontessaCourse: Uncategorized
Servings

2

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Using a waffle-maker gives similar crunchy rice texture like stone bowl bibimbap

Ingredients

  • 2 servings of cooked rice

  • Bulgogi lentils

  • 1/4 cup dry black lentils

  • 2 garlic cloves, minced

  • 1 tsp fresh ginger, microplane grated

  • 2 tbsp Korean pear extract

  • 1 tbsp brown sugar

  • 1 tsp raw sugar

  • 3 tbsp soy sauce

  • Additional toppings

  • 1/2 onion, chopped

  • Vegetables, chopped for wok frying, such as spinach, kale, chard, Asian greens, bell pepper, etc.

  • Fried egg

  • Pickled carrot, other veg, kimchi

  • Gochujang

Directions

  • Brush waffle iron with oil, then add rice, cooking over high until browned on both sides. Tear into bite-sized pieces, and place on the bottom of the bowls.
  • Cook lentils in salted water for 15 minutes until almost fully cooked, then drain, add all remaining bulgogi sauce ingredients, and cook over low until serving.
  • Prep all vegetables and wok fry with onion, then add on top of rice.
  • Fry 2 eggs, place on top of bowls, then drizzle with gochujang, and serve.

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