Chef Lee’s Bibimbap

Recipe by Chef Kevin Lee / Photos by Rachel Waters

Ingredients

1 teaspoon garlic

2 tablespoon sesame oil

½ cup shredded lettuce

¼ cup shredded carrots

¼ cup shredded zucchini

salt to taste

1 egg, prepared to your liking

1 cup cooked bulgogi

2 tablespoon gochujang

2 cups cooked steam rice

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METHOD

In a medium sauté pan add sesame oil, garlic, carrots and zucchini and cook on medium heat until carrots are cooked through. 

Season with salt.

In a big salad bowl add rice to the bottom of the bowl.

To assemble, neatly top the rice neatly with cooked bulgogi, carrots, zucchini, shredded lettuce and cooked egg. 

Add gochujang and sesame oil and mix for a delicious bibimbap.