【レシピ◎】また韓国流行り変わった でも美味しい！！！！

Ingredients

• 2 cups Short-Grain Rice (warm, freshly cooked)
• 1 package Ponteon Korean Snack (crushed lightly for texture)
• 2 large Egg (fried sunny‑side‑up)
• 1 tablespoon Sesame Oil (for frying and flavor)
• 1 teaspoon Sesame Seeds (toasted until golden)
• 2 tablespoons Gochujang (Korean Red Pepper Paste) (adjust to spice preference)
• 1 teaspoon Soy Sauce (low‑sodium preferred)
• 1 cup Spinach (blanched, squeezed, seasoned with a dash of soy sauce)
• 1/2 medium Carrot (julienned)
• 1/2 cup Bean Sprouts (blanched briefly)

Instructions

1. Cook the Rice

   Rinse the short‑grain rice until water runs clear, then cook it in a rice cooker with the appropriate amount of water.

   Time: PT5M

2. Prepare the Vegetables

   While the rice cooks, blanch the spinach and bean sprouts in boiling water for 30 seconds, then rinse under cold water and squeeze out excess moisture. Julienne the carrot.

   Time: PT5M

3. Toast Sesame Seeds

   In a dry skillet over low heat, toast the sesame seeds until they turn golden and fragrant, about 2 minutes.

   Time: PT2M

   Temperature: low heat

4. Fry the Egg

   Add a little sesame oil to the skillet, heat over medium heat, and crack the eggs in. Cook until the whites are set but the yolk is still runny, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

5. Crisp the Ponteon

   Add the crushed Ponteon to the same skillet, stirring constantly for 3 minutes until the pieces become extra crunchy.

   Time: PT3M

   Temperature: medium heat

6. Assemble the Bibimbap

   Place a serving of warm rice in each bowl. Arrange spinach, bean sprouts, carrot, and the crispy Ponteon on top. Add the fried egg in the center, drizzle with gochujang, a splash of soy sauce, and sprinkle toasted sesame seeds.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

14g

Carbohydrates

85g

Fat

22g

Fiber

5g

Ingredient Substitutions

• Instead of Short-Grain Rice: Sushi rice, Jasmine rice
• Instead of Ponteon Korean Snack: Korean rice crackers, Crunchy seaweed snacks
• Instead of Egg: Tofu scramble (for vegans)
• Instead of Sesame Oil: Vegetable oil (less flavor)
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Gochujang (Korean Red Pepper Paste): Korean chili paste, Sriracha mixed with miso
• Instead of Soy Sauce: Tamari
• Instead of Spinach: Kale
• Instead of Carrot: Daikon radish
• Instead of Bean Sprouts: Mung bean sprouts

Equipment Needed

• Rice Cooker
• Skillet
• Mixing Bowl
• Spatula
• Cutting Board
• Chef's Knife
• Serving Bowl
• Measuring Spoons

Critical Steps — Do Not Skip

• Fry the egg to a runny yolk without over‑cooking
• Crisp the Ponteon just enough to stay crunchy
• Assemble the bowl with balanced portions of rice, vegetables, and sauce

Chef Tips from the Video

• Use a Korean stone bowl (dolsot) if you have one; it will give the rice a delightful crispy crust.
• Adjust the amount of gochujang to suit your spice tolerance; a little goes a long way.

Troubleshooting

Storage

Refrigerator: Store leftover rice and vegetables in airtight containers for up to 2 days. Re‑crisp Ponteon in a hot dry pan before serving.

Freezer: Not recommended for Ponteon as texture is lost.

Room temperature: Assembled bibimbap should be eaten immediately; it does not keep well at room temperature.

Make-Ahead Tips

• Cook the rice a day ahead and refrigerate; reheat with a splash of water.
• Prepare and store the blanched vegetables separately in the fridge.
• Toast the Ponteon just before serving to retain crunch.

Frequently Asked Questions