Breakfast Bibimbap

Step 1

How to fry your egg: Using a small nonstick pan over medium heat, add the oil. Wait a minute or two to let the oil become shimmery and very loose. Carefully crack the egg into pan and let cook for about 3 to 4 minutes, or until the white part is set. To help cook the egg, you can use a lid to cover the pan partway through cooking. The steam from the egg will gently cook the top. If you notice a light layer of white starting to form over the top of your yolk, take the lid off. If you don't mind that or want your yolk to be more cooked then leave the lid on. Remove the lid and turn off the heat. Depending on what the egg looks like, I will leave it there, with the heat off, for another minute. If your yolk is cooked to the desired level, remove from the stove and set aside.

Step 2

Prep your gochujang: Mix the hot pepper paste, honey and a splash of sesame oil together. Taste and adjust any ingredients as needed. If you like your gochujang sweeter, add a touch more honey. Set aside.

Step 3

Assemble your Bibimbap: Place the cooked rice into a shallow bowl or dish, drizzle lightly with some sesame oil over the top and place the lettuce, carrots and cucumbers around the rice. Top with the egg. Crush some dried gim (seaweed) over the top or on the side. Drizzle the entire thing with the gochujang mixture and some green onions and sesame seeds. You can also add another very light drizzle of sesame oil over the top if desired. Mix together and enjoy!