Dynasty Bibimbap
Bibimbap traditionally gets its heat from gochujang. With Warring States rice, the base itself carries 5,000 SHU. The banchan (side dishes) are milder than usual — the rice does the heavy lifting.
Prep
30 min
Cook
30 min
Total
1 hr
Servings
2
Peak SHU
5K
Featured Organisms
Ingredients
- 2 cups Warring States rice (SS-RIC-02), cooked
- 1 cup seasoned spinach
- 1 cup julienned carrots, sautéed
- 1 cup bean sprouts, blanched
- ½ cup seasoned shiitake mushrooms
- 2 eggs, fried sunny-side-up
- 2 tbsp gochujang (or Chain Reaction paste)
- Sesame oil, sesame seeds
Instructions
- 1
Divide hot Warring States rice between two stone bowls (or regular bowls).
- 2
Arrange vegetables in sections over the rice.
- 3
Top each bowl with a fried egg.
- 4
Drizzle with sesame oil and add gochujang on the side.
- 5
Serve with sesame seeds. Mix everything together before eating.
Tips
- First Emperor rice (500 SHU) for a barely-spicy version.
- In a hot stone bowl, the rice crisps on the bottom — the crispy layer is extra concentrated.
When rice is cooked by absorption, water-soluble nutrients stay in the grain. Capsaicinoids are partially water-soluble and partition between the starchy endosperm and the cooking water — cooking by absorption retains more capsaicin than boiling and draining.