See More Recipes
Easy Bibimbap
By Our Daily Ulam
Bacchilog
By Can I Eat That MNL
Kimchi Noodles
By Salie D.
Issa's Kimchi Pasta
By Mommy Issa
Bacchilog
By Can I Eat That MNL
Prep Time
5 mins.
Cook Time
20 mins.
Servings
2
Difficulty
Easy
Ingredients
4 tbsp Bibimbud
Salt and pepper (as needed)
1 teaspoon chopped garlic (2 small cloves)
1/4 small white onion, diced
2 tablespoons cooking oil
2 tablespoons sesame oil
1 tablespoon soy sauce
2 cups of cooked or leftover rice
2-3 inches thick onion leeks, sliced
1 teaspoon roasted sesame seeds
1 sheet roasted seaweed, sliced
2 large eggs
6 generous cuts of bacon
Directions
Slice/dice garlic, onions, and onion leeks, then set aside
Slice roasted seaweed into small rectangles or any preferred shape, then set aside (Tip: Seaweed for "wraps and rolls" are ideal so you can make other Bibimbud dishes later on)
On a large non-stick pan (can fit 2 cups rice), add 1 tbsp cooking oil on medium heat and cook the large eggs as preferred (we prefer the sunny side up's ooze). Remove cooked eggs from pan and set aside on a separate plate
Using the same pan, add 1 tbsp cooking oil and add the 6 slices of bacon (or as much as your heart desires, because bacon.), cook up to your preferred softness/crisp then set aside on a separate plate. Leave a thin layer of oil on the pan, take out excess oil if needed
On the same pan, sautee garlic and onions on medium heat until light brown in color, then change to low heat
Add the rice, sesame oil, soy sauce, onion leeks, and Bibimbud. Mix thoroughly for 2-3 minutes, add salt and pepper as needed. Then remove pan from stove
Divide the rice, eggs, and bacon into two separate servings/plates. Finish it up by garnishing with roasted seaweed and sesame seeds
8. Add Bibimbud while eating for that extra kick
@shammyskitchenph