1. In a small pot, fill with cold water and 1 tsp of garlic and bring to boil. Wash bean sprouts with cold water and cook in boiling water for five minutes. Remove sprouts and add 1/2 tsp of salt or salt to taste.
2. Thinly slice your cucumber, carrots, and lettuce.
3. Fry one egg over easy, keeping yolk runny.
4. Once all ingredients are prepared, place rice in a large bowl and arrange vegetables around the rice. Pour hot pepper sauce around vegetables and place the fried egg on top. Enjoy!
There is absolutely nothing like a blazing hot bowl of bibimap to appease your hunger on busy weeknights. Easy, elegant, delicious, this Korean delight can be easily tweaked to suit different palates and spice preferences. Anna Kims presents her easy take on this Korean staple. Follow the instructions to the T and you will be cooking bibimbap like a pro even before you know it