The artfully arranged little piles of vegetables may include carrots, spinach, mung bean sprouts and cucumbers.
This tasty version has grilled portobello mushrooms and shrimp.
To prepare bibimbap: Place mushroom caps in a shallow dish.
Pour in about half the marinade and turn to coat.
Add shrimp to the remaining marinade; coat evenly.
Bring water to a boil in a large saucepan over medium heat.
Let stand, covered, until ready to serve.
If using charcoal, move the coals into two separate piles.
One pile should be larger for high heat and the other smaller for medium heat.
Brush the grill rack clean and oil it (see Tip).
Remove to a clean cutting board.
Cut the mushrooms and shrimp into 1/2-inch pieces; keep separate.
Get each portion ready before cooking eggs.
Put 1 cup of the warm rice in each of 4 bowls.
Arrange the vegetables, mushrooms and shrimp in separate piles around the edge.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Crack eggs into the pan, being careful not to break the yolks.
Cook until the whites are set, 3 to 5 minutes, or to desired doneness.
Place a fried egg in the center of each portion.
Each diner should stir everything in the bowl together, adding chile paste to taste.
Tips
Notes: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly.
Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council.
Shrimp is usually sold by the number needed to make one pound.
For example, 21-25 count means there will be 21 to 25 shrimp in a pound.
Size names, such as large or extra large, are not standardized.
Find it in Korean or Asian markets or online from koamart.com.
It keeps indefinitely in the refrigerator.
(Do not use cooking spray on a hot grill.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
