Bibimbap – a traditional Korean plate dish rice, which is decorated with various vegetables and pieces of meat, cooked in Korean and neat spread on rice piles around fried eggs. The process of making beautiful bibimbapa is a little time consuming, so you can cook it lite version, focusing on rice and turning it into crispy waffles. Serve rice waffles with fried eggs, spinach and ready-made kimchi salad with kochujan paste that can be bought at Asian cuisine departments in supermarkets or in the market. The dish is easy prepares and gives you real pleasure from the tastes of Korean kitchens. Share with friends: 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 2 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. round grain rice (sushi rice)
- 1 tbsp. l + 1 tsp dark sesame oil + optionally for grease waffle makers
- 1 tbsp. l toasted sesame seeds + optionally for filing
- 1 tbsp. l + 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp Sahara
- 120 gr. spinach (about 6 tbsp.)
- 4 large eggs, 2 beaten
- 0.5 tbsp. kimchi salsa for topping
- Kochujan pasta for serving
- Special equipment: waffle maker (preferably for Belgian waffles)
Recipes with similar ingredients: waffles, round grain rice, spinach, kimchi, eggs, sesame seeds
Recipe preparation:
- Soak the rice in water, then drain and rinse it in a sieve until water will not become transparent. Mix in a small pan washed rice with 3/4 tbsp. water. Bring to a boil over moderate heat, then cover and reduce heat to a minimum. Cook without bothering while water not absorbed, about 15 minutes.
- Remove from heat and let stand under the lid for another 15 minutes. Remove the lid and loosen the rice with a fork. Mix 1 tbsp. l sesame oil, toasted sesame seeds, 1 tbsp. l soybean sauce, vinegar, sugar and 0.5 tsp. salt. Cool completely (rice can be stored in the refrigerator for 1 day).
- Mix spinach with 1 tbsp. l water in a microwave bowl. Cover and microwave for 3 to 4 minutes. Drain and mix with the remaining sesame oil and soybean the sauce.
- Preheat the waffle iron to a moderate to high temperature. Plentifully grease the top and bottom of the waffle iron with sesame oil. AT cool rice, stir in 2 beaten eggs. Distribute evenly in waffle iron 0.5 tbsp. rice mixture. Close and cook until rice will become places of golden color and it can easily be raised spatula, 4 to 6 minutes. Fry the rest of the waffles in the same way. Put them on two plates.
- Lightly grease the bottom of the waffle iron with sesame oil. Smash the remaining 2 eggs directly onto the waffle iron and do not cover it. Salt the eggs. Fry for the protein to set and the yolk to be still liquid, 4 – 5 minutes. Lay fried eggs on top of each rice waffle. From above put spinach, kimchi, kochujang paste and sprinkle with fried sesame seeds.
