Mixed Rice with Baby Sprout - Bibimbab

Wegmans  is one of my favorite grocery stores in the U.S.

It was opened a few weeks ago near my town, so my husband and I went there.

It was a great store. 

I found baby bean sprouts while I looked around the vegetable section. Hit the jackpot!

I sometimes need baby bean sprouts, but most of the baby bean sprouts are expensive or not fresh.

It was not particularly fresh in H mart - I don't recommend this store for vegetables. Most of the vegetables are not fresh. 

I was happy to get it at a reasonable price and fresh condition.

So, I used it in Korean Bibimbab.

Actually, bibimbab is popular and can be made many different ways - bean sprout bibimbab, mushroom bibmbab, bulgogi bibimbab, seasoned raw beef bibimbab, stone pot bibimbam...

So, I can say this baby bean sprouts bibimbab is one of them.

Ingredients

steamed white rice

1 egg cooked over easy

1/2 tablespoons sesame oil

pinch of sesame seeds

your favorite fresh vegetables (I prepared carrot, arugula and sesame leaves)

handful of baby bean sprouts

bulgogi (marinated beef with Korean soy sauce)

gochuchang paste to taste (red pepper paste)

Directions

In a bowl, put cooked white rice and prepared vegetables, bulgogi and egg.

Sprinkle sesame seeds and oil.

If you like spicy, add gochuchang paste.

How to make a bibimbab's gochuchang paste?

2 tablespoons gochuchang (Korean red pepper paste)

1 tablespoon sesame oil

1 tablespoon sugar

1 tablespoon water

1 tablespoon roasted sesame seeds

1 teaspoon vinegar

Mix together well.

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