Boribap - Mixed Rice Bowl

Ingredients

• 2 cups (470ml) cooked short-grain rice 2 cups (470ml) cooked short-grain rice
• 1 cup (235ml) water 1 cup (235ml) water
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 cup (150g) julienned carrots 1 cup (150g) julienned carrots
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 1 cup (150g) spinach 1 cup (150g) spinach
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) sliced cucumber 1 cup (150g) sliced cucumber
• 1 cup (150g) thinly sliced beef or tofu 1 cup (150g) thinly sliced beef or tofu
• 2 green onions, chopped 2 green onions, chopped
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, mix together sesame oil, soy sauce, gochujang, honey, rice vinegar, minced garlic, and grated ginger to make the sauce.
2. 2.
   In a large skillet, sauté the beef or tofu until cooked through. Remove from the skillet and set aside.
3. 3.
   In the same skillet, stir-fry the carrots, mushrooms, spinach, bean sprouts, and cucumber until tender-crisp.
4. 4.
   Add the cooked rice to the skillet and pour the sauce over it. Mix well to ensure the rice is evenly coated.
5. 5.
   Return the cooked beef or tofu to the skillet and stir-fry for an additional 2-3 minutes.
6. 6.
   Remove from heat and garnish with chopped green onions and sesame seeds.
7. 7.
   Serve the Boribap hot and enjoy!

Treat your ingredients with care...

• Carrots — To achieve a tender-crisp texture, julienne the carrots thinly and stir-fry them over medium heat until they are slightly softened but still retain some crunch.
• Mushrooms — Use a mix of your favorite mushrooms, such as shiitake, cremini, or oyster mushrooms, to add depth of flavor to the dish.
• Spinach — Blanch the spinach in boiling water for a minute, then transfer it to an ice bath to retain its vibrant green color and crispness.
• Bean sprouts — Briefly blanch the bean sprouts in boiling water for about 30 seconds, then rinse them with cold water to maintain their crunchiness.
• Beef or tofu — Marinate the beef or tofu in a mixture of soy sauce, sesame oil, minced garlic, and grated ginger for 15-20 minutes before cooking to enhance their flavor.

Tips & Tricks

• Feel free to add other vegetables of your choice, such as bell peppers or zucchini, to make the Boribap even more colorful and nutritious.
• For a spicier kick, increase the amount of gochujang in the sauce.
• If you prefer a vegetarian version, simply omit the beef and use tofu or tempeh as a protein substitute.
• To save time, you can use pre-cooked rice or leftover rice from a previous meal.
• Garnish the Boribap with additional toppings like kimchi or fried egg for extra flavor and texture.

Serving advice

Serve the Boribap in individual bowls, allowing each person to mix the ingredients together before enjoying. This dish is best served hot to fully appreciate the flavors and textures.

Presentation advice

To enhance the presentation, arrange the colorful vegetables and protein on top of the rice in an aesthetically pleasing manner. Sprinkle sesame seeds and chopped green onions on top for an added visual appeal.