Comfort food comes in all forms, and the traditional Korean dish bibimbap is high on our list. This recipe, inspired by chef and owner of the famed Mokbar restaurant, Esther Choi, consists of the usual components of bibimbap (crispy rice, sautéed veggies, a fried egg), but it has a unique Sabra hummus kimchi sauce that gets drizzled on top.
1 cup white rice
6 tablespoons vegetable oil, divided
One 1-inch piece ginger—peeled, minced and divided
3 garlic cloves, minced, divided
8 ounces button mushrooms, stems trimmed, thinly sliced
3 tablespoons soy sauce
1 medium carrot, coarsely grated
5 ounces spinach, stemmed and roughly chopped
Kosher salt, to taste
2 tablespoons kimchi brine (from a 16-ounce jar of kimchi)
1 teaspoon sriracha, plus more to taste
Kimchi, cilantro leaves, thinly sliced scallions, toasted sesame seeds, and sriracha to serve
1. Rinse the rice under running water in a fine-mesh strainer until the water runs clear, then transfer to a small pot and add 1¼ cups cold water. Bring to a boil over high heat; cover, reduce the heat to low and cook until the rice is tender and the water has been absorbed, 12 to 15 minutes. Remove from heat, fluff with a fork and keep covered.
2. Meanwhile, in a large nonstick pan, heat 1 tablespoon of the oil over medium-high heat. Add half the minced ginger and half the minced garlic; sauté until very fragrant, about 30 seconds, then add the sliced mushrooms. Stir to combine, then cook until the mushrooms are golden on one side, about 5 minutes. Add the soy sauce and stir to combine; cook until the soy sauce is almost evaporated, about 1 minute, then remove the mushrooms to a small bowl.
3. Wipe out the pan, then return to medium-high heat. Add 1 tablespoon of the oil and the remaining ginger and garlic. Cook until fragrant, 30 seconds, then add the grated carrot and cook until tender, about 3 minutes. Add the spinach a few handfuls at a time, stirring to combine. Transfer the spinach-carrot mixture to a small bowl.
4. Wipe out the pan, then return to medium heat. Add 3 tablespoons of the oil and when it shimmers, add the rice in a single layer. Cook, occasionally pressing the rice down with a spatula, until golden, crisp and slightly charred on one side, 7 to 10 minutes. Use a spatula to break up into pieces and divide the crispy rice between two bowls.
5. While the rice cooks, stir together the kimchi brine, hummus and sriracha in a small bowl. Thin with water if necessary to reach a consistency that can be drizzled. Set aside.
6. Wipe out the pan, then return to medium-high heat. Add the remaining 1 tablespoon oil. When it shimmers, crack in 2 eggs and cook until the yolks are runny but the whites are just set, about 5 minutes.
7. Divide the sautéed mushrooms, carrots, spinach and fried eggs between the bowls. Drizzle each bowl with about 2 tablespoons of the kimchi-hummus sauce, then garnish with kimchi, cilantro leaves, scallions, sesame seeds and sriracha to taste.