MENU

Korean 'mixed rice'. The ultimate bowl meal!



Yields6 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 2 cups basmati rice
 2 cups water
 4 Tbsp olive oil, divided
 3 eggs, large
 2 Tbsp milk
 1 ½ tsp soy sauce
 2 cups sliced shiitake mushrooms
 1 carrot, peeled and julienned
 2 medium beets, peeled and julienned
 1 cup red cabbage, shredded
 1 cup green cabbage, shredded
 1 cup kimchi
 ½ English cucumber, julienned
 2 Tbsp toasted sesame seeds
 Gochujang (Korean sweet chili paste)

1

Rinse the rice in a sieve until the water runs clear. Place the rice in a medium sized pot and cover with water. Bring to a boil, reduce to simmer and cover with a lid. Allow to cook on low heat until rice is just tender, about 20 minutes.

2

In a medium sized non-stick skillet heat 2 tbsp of the olive oil. Whisk the eggs together with milk and soy sauce, then pour into the skillet. Tilt the pan so the egg covers the bottom of the pan, like you are making a crepe. Cook until the bottom is slightly coloured then flip the omelet and cook on the other side.

3

Turn the cooked omelet onto a cutting board, cut in half. Stack the two halves together and slice into strips.

4

In the same skillet, heat the remaining 2 tbsp olive oil. Add the shiitake mushrooms and sauté until soft.

5

Once the rice is cooked, arrange all the vegetables, omelet and kimchi over top. Sprinkle with sesame seeds and serve with gochujang on the side.


—  View all recipes  —

ShareTweetSave

Category, CuisineCooking Method

Ingredients

 2 cups basmati rice
 2 cups water
 4 Tbsp olive oil, divided
 3 eggs, large
 2 Tbsp milk
 1 ½ tsp soy sauce
 2 cups sliced shiitake mushrooms
 1 carrot, peeled and julienned
 2 medium beets, peeled and julienned
 1 cup red cabbage, shredded
 1 cup green cabbage, shredded
 1 cup kimchi
 ½ English cucumber, julienned
 2 Tbsp toasted sesame seeds
 Gochujang (Korean sweet chili paste)

Directions

1

Rinse the rice in a sieve until the water runs clear. Place the rice in a medium sized pot and cover with water. Bring to a boil, reduce to simmer and cover with a lid. Allow to cook on low heat until rice is just tender, about 20 minutes.

2

In a medium sized non-stick skillet heat 2 tbsp of the olive oil. Whisk the eggs together with milk and soy sauce, then pour into the skillet. Tilt the pan so the egg covers the bottom of the pan, like you are making a crepe. Cook until the bottom is slightly coloured then flip the omelet and cook on the other side.

3

Turn the cooked omelet onto a cutting board, cut in half. Stack the two halves together and slice into strips.

4

In the same skillet, heat the remaining 2 tbsp olive oil. Add the shiitake mushrooms and sauté until soft.

5

Once the rice is cooked, arrange all the vegetables, omelet and kimchi over top. Sprinkle with sesame seeds and serve with gochujang on the side.

Bibimbap