Spanish-style Bibimbap

Ingredients

While the original Korean Bibimbap typically includes ingredients like gochujang (Korean chili paste) and kimchi, this Spanish adaptation incorporates Spanish flavors and ingredients. The saffron-infused rice adds a distinct Spanish touch, and the use of chorizo instead of beef or pork provides a delicious Spanish twist. Additionally, the vegetables are sautéed with Spanish paprika for a smoky flavor. We alse have the original recipe for Bibimbap, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 cup (200g) short-grain rice 1 cup (200g) short-grain rice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 1 chorizo sausage, sliced 1 chorizo sausage, sliced
• 4 eggs 4 eggs
• Salt and pepper to taste Salt and pepper to taste
• Spanish paprika for garnish Spanish paprika for garnish
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small saucepan, bring the chicken or vegetable broth to a boil. Add the saffron threads and let them steep for 10 minutes. Remove the saffron threads and set the broth aside.
2. 2.
   Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions, using the saffron-infused broth instead of water.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
4. 4.
   Add the red bell pepper, zucchini, mushrooms, and chorizo to the skillet. Cook until the vegetables are tender and the chorizo is slightly crispy.
5. 5.
   In a separate non-stick pan, fry the eggs sunny-side-up.
6. 6.
   To serve, divide the saffron rice among four bowls. Top each bowl with the sautéed vegetables and chorizo. Place a fried egg on top of each bowl. Season with salt, pepper, and a sprinkle of Spanish paprika. Garnish with fresh parsley.

Treat your ingredients with care...

• Chorizo — For a milder flavor, you can use Spanish-style cured chorizo instead of the spicy variety.
• Saffron — To enhance the saffron flavor, soak the threads in warm water for a few minutes before adding them to the broth.
• Short-grain rice — Rinse the rice thoroughly to remove excess starch and achieve a fluffy texture.
• Eggs — For perfectly cooked sunny-side-up eggs, cover the pan with a lid to allow the steam to cook the top of the eggs.

Tips & Tricks

• To add a Spanish twist, you can sprinkle some Manchego cheese on top of the Bibimbap before serving.
• Experiment with different vegetables such as asparagus, artichokes, or green beans to incorporate seasonal Spanish produce.
• For a spicier kick, drizzle some hot sauce or sprinkle crushed red pepper flakes over the dish.
• If you prefer a vegetarian version, omit the chorizo and add grilled tofu or tempeh for protein.
• Serve the Bibimbap with a side of crusty bread to soak up the flavorful juices.

Serving advice

Serve the Spanish-style Bibimbap hot, allowing the runny egg yolk to mix with the rice and vegetables. Mix all the ingredients together before taking each bite to enjoy a harmonious blend of flavors.

Presentation advice

For an appealing presentation, arrange the saffron rice, colorful vegetables, and chorizo in separate sections on top of the rice. Place the sunny-side-up egg in the center and sprinkle Spanish paprika and fresh parsley over the dish for a vibrant finishing touch.