Ingredients to prepare the bibimbap for 2 people

150 g of rice

2 carrots

1 aubergine

100 g of spinach

5 spoonful sesame oil, to be used separately

1 clove of garlic

2 spoonful soy sauce, to be used separately

15 g of dried shiitake mushrooms

1/2 spoonful brown sugar

1/2 teaspoonful toasted sesame seeds

pepper

2 eggs

salt and pepper

Preparation

Steam the rice. Wash, peel, and cut 2 carrots. Heat 1 spoonful of sesame oil in a non-stick pan, over medium heat. Add the carrots and cook, blending for 3-4 minutes. Season with salt and pepper, and put aside.

Repeat the same proceeding with the aubergine and add some pepper.

Parboil the spinach for 2 minutes. Drain and put them in a bowl with cold water and leave them cool down. Squeeze to remove extra water. Heat 2 spoonful of sesame oil in a non-stick pan, over medium heat. Add 1 clove of chopped garlic and stir fry. Add the spinach, 1 spoonful of soy sauce. Stir fry for a couple of minutes. Season with salt and black pepper, and put aside.

In a small pot add the dried shiitake mushrooms, 1 spoonful of soy sauce, ½ spoonful of brown sugar and ½ cupful of boiling water.

Cover and cook over medium heat, keeping blending for about 15 minutes, until the mushrooms are softened and the liquid shrinks. Leave the mushrooms cool down and cut them in thin slices. Put aside and add ½ spoonful of toasted sesame seeds.

Heat 1 spoonful of sesame oil in a non-stick pan over low/medium heat.

Add the rice. Cook, without blending but only turning the pan, until it is brown and crispy. Put the rice in the bowls, add the vegetables and garnish with the fried eggs. Serve the bibimbap warm.

It can be eaten either with the fork or the chopsticks.

 

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