French-inspired Bibimbap

Ingredients

While the original Bibimbap is typically served with a spicy gochujang sauce, this French-inspired version incorporates a creamy Dijon mustard dressing. Additionally, instead of using traditional Korean vegetables, we will be using a variety of fresh French vegetables such as carrots, zucchini, and mushrooms. The dish will also be topped with a perfectly poached egg, adding a French twist to the presentation. We alse have the original recipe for Bibimbap, so you can check it out.

• 2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 carrot, julienned 1 carrot, julienned
• 1 zucchini, julienned 1 zucchini, julienned
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (150g) spinach 1 cup (150g) spinach
• 1 tablespoon butter 1 tablespoon butter
• 4 eggs 4 eggs
• Salt and pepper to taste Salt and pepper to taste
• For the Dijon Mustard Dressing: For the Dijon Mustard Dressing:
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon white wine vinegar 1 tablespoon white wine vinegar
• 1 teaspoon honey 1 teaspoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a pan over medium heat. Sauté the carrots, zucchini, and mushrooms until tender. Season with salt and pepper. Set aside.
2. 2.
   In the same pan, melt butter and add spinach. Cook until wilted. Season with salt and pepper. Set aside.
3. 3.
   In a small bowl, whisk together Dijon mustard, olive oil, white wine vinegar, honey, salt, and pepper to make the dressing. Set aside.
4. 4.
   Divide the cooked rice into serving bowls.
5. 5.
   Arrange the sautéed vegetables and spinach on top of the rice.
6. 6.
   Poach the eggs to your desired doneness and place one on each bowl.
7. 7.
   Drizzle the Dijon mustard dressing over the Bibimbap.
8. 8.
   Serve immediately and mix all the ingredients together before eating.

Treat your ingredients with care...

• Carrots — Make sure to julienne the carrots thinly for a delicate texture.
• Zucchini — Remove the seeds before julienning to avoid excess moisture.
• Mushrooms — Use a mix of your favorite mushrooms for a variety of flavors.
• Spinach — Blanch the spinach briefly in boiling water before cooking to retain its vibrant green color.
• Eggs — For a perfectly poached egg, bring a pot of water to a gentle simmer and add a splash of vinegar. Create a whirlpool in the water and carefully slide the cracked egg into the center. Cook for 3-4 minutes for a soft yolk.

Tips & Tricks

• Feel free to add your favorite French herbs such as tarragon or chervil for an extra burst of flavor.
• If you prefer a spicier version, you can still serve the Bibimbap with a side of gochujang sauce.
• Experiment with different vegetables based on what is in season for a fresh and vibrant twist.
• To make it heartier, you can add cooked chicken or beef strips to the Bibimbap.
• Don't forget to mix all the ingredients together before eating to fully enjoy the flavors.

Serving advice

Serve the French-inspired Bibimbap in individual bowls, allowing each person to mix the ingredients together before eating. This dish is best enjoyed immediately while the ingredients are still warm and the flavors are at their peak.

Presentation advice

For an elegant presentation, arrange the sautéed vegetables and spinach in a colorful and visually appealing manner on top of the rice. Place the poached egg gently on the center and drizzle the Dijon mustard dressing over the dish. Garnish with fresh herbs for a final touch of sophistication.