Korean-Israeli Fusion Bibimbap

Preparation of the Rice Cook the white rice according to package instructions. Once cooked, fluff the rice with a fork and drizzle with 1 tablespoon of sesame oil.

Cooking the Vegetables In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the carrots and stir-fry for 2-3 minutes until slightly tender. Season with salt and pepper. Remove from the skillet and set aside. In the same skillet, stir-fry the cucumber for 1-2 minutes. Add the bean sprouts and cook for another 1-2 minutes until just wilted. Remove from the skillet and set aside.

Preparing the Bibimbap Sauce In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, garlic, and ginger. Set the sauce aside.

Cooking the Eggs In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Crack the eggs into the skillet and cook until the whites are set, but the yolks are still runny.

Assembling the Bibimbap Divide the cooked rice among serving bowls. Arrange the carrots, cucumber, bean sprouts, kimchi, and chickpeas on top of the rice. Drizzle the bibimbap sauce over the vegetables. Place a fried egg on top of each bowl. Garnish with toasted sesame seeds, sliced green onions, and lime wedges.