CHEF MATT'S FAVORITE RECIPES korean bibimbap bowls

ingredients

For Bibimbap Bowl: 1 bottle Hoss Soss Bibimbap 1.5 cups short grain rice, cooked 1 pound spinach, rinsed and drained 6 oz Shiitake mushrooms sliced 7 oz carrot (1 large carrot), thinly sliced 8 oz chicken thigh or breast 2 cloves garlic, chopped 2 eggs 1 Tbsp black sesame seeds

For Quick Pickled Cucumbers: 1 English or 2 Persian cucumbers, sliced 2 Fresno chilies or other hot pepper 1/2 onion, julienned 1 cup white vinegar 1/2 cup water 1 tsp salt 3/4 cup sugar korean bibimbap bowls what you need

Knife and cutting board At least one skillet Small sauce pan A small pot for the rice Bowl or plate for ingredients Bowls for serving the bibimbap Jar or lidded container to pickle the cucumbers how to make the PICKLED CUCUMBERS

In small pan, dissolve sugar and salt in vinegar and water over low heat. Layer sliced cucumbers, onion and chili peppers in jar/container. Pour warm vinegar mixture over cucumbers, cover with lid. Set aside to cool for at least 30 mins. how to make the BIBIMBAP BOWLS

Cook rice and set aside. Chop chicken into small bite-sized pieces. Marinate chicken in 1-2 Tbsp Hoss Soss Bibimbamp sauce, set aside. korean bibimbap bowls how to make the BIBIMBAP BOWLS (continued)

Steam spinach in 1/4 cup of water for 2 minutes, squeeze out water and chop. Set aside. Saute mushrooms and garlic over medium heat until dry, set aside. Saute carrots for 3 minutes. Season with salt. Set aside. Cook chicken in saute pan, set aside. Cook two eggs sunny side up. Spoon cooked rice (about 1 cup) into a hot serving bowl. Arrange spoonfuls of carrots, mushrooms, spinach, and chicken on top of rice. Lay a fried egg on top of the ingredients. Be careful not to break the yolk! Top with pickled cucumbers and black sesame seeds. Drizzle Hoss Soss Bibimbap sauce over the top of your bowl. Eat and enjoy!