Bibimbap is a traditional Korean dish mixing rice, vegetable side-dishes, and gently fried egg. This version combines the goodness of kimchi with Mung Bean sprouts.
- If needed, de-hull the mung bean sprouts by soaking in water and rubbing any remaining sprout hulls in between your fingers. The hulls will then float to the top and can be discarded.
- Rinse the sprouts and combine with the scallions, garlic, sesame oil, and salt in a medium bowl.
- To serve, scoop 1 cup of prepared rice into each bowl. Top with one or two fried eggs, as desired, and scoops of both the mung bean sprout salad and the kimchi. Serve warm.