A Seoul Supper Club favorite, this bibimbap brings together crisp lettuce, seasoned bean sprouts, and savory seaweed for a comforting Korean street food experience. Perfect for sharing at home or enjoying as a vibrant solo meal.
”Ingredients
Instructions
- 1
Prepare the rice according to package instructions and keep warm.
- 2
Blanch bean sprouts in boiling water for 2 minutes, then drain and toss with half the sesame oil, a pinch of salt, and half the garlic.
- 3
Wash and roughly chop the lettuce; set aside.
- 4
If using, julienne carrot and cucumber and set aside.
- 5
Heat a small pan with vegetable oil and fry the egg sunny side up; set aside.
- 6
In a serving bowl, layer the warm rice, then arrange bean sprouts, lettuce, carrot, and cucumber neatly on top.
- 7
Sprinkle shredded seaweed and sesame seeds over the vegetables.
- 8
Drizzle with remaining sesame oil and soy sauce.
- 9
Top with the fried egg and serve with gochujang on the side or drizzled over.
Final Thoughts
Serve with a drizzle of gochujang and a fried egg on top for extra flavor and authenticity.