Korean Bibimbap

To make the rice, be sure you’re using a short grain rice to achieve the necessary consistency needed.

Rinse the rice to remove any starch that is on the outside of the rice kernel.

Transfer the rice to a large sauce pan and add just enough water so the tip of your pointing finger is touching the top of the rice and the water level is to your first knuckle. (This is the way I measure the water for the rice and it has worked every time.)

Bring the rice to a boil, reduce the heat and simmer with the lid on for about 10 minutes. Turn the heat off and leave the lid on the pot and let the rice steam for another 10 minutes.

Place the meat or tofu, carrots and sliced mushrooms in a saute pan and heat through. (The meat should already be throughly cooked.)

To make the bibimbap, add the cooked rice to a bowl (on air, I used a stone bowl that had been heated in the oven.) Simply divide it between 4 bowls.

Divide between the four bowls and top with the sautéed mushrooms, carrots, meat or tofu, cucumbers and bean sprouts. I like to fry an egg sunny side up and place on top of my bibimbap.

To make the sauce, add the red chili paste, sweet and spicy sauce, chili garlic sauce, soy sauce and water into a small bowl and stir to combine.

Divide the sauce between the four bowls and spoon over the top and enjoy! You can eat it however you chose, but I like to smash it all together so every bite is a multitude of flavors.