Bibimbap at Home


I am really not a fan of specific Asian cuisines like Chinese and Korean, but I am finding myself craving for these things recently. Which is a good sign since most of the cuisines from these countries are healthful with all the veggies and colorful stuff. But I am on a current bibimbap rampage, wanting to eat it from a resto and make it at home, even on the day. I was finally able to make this on a random day.

What is bibimbap? Simply put, it is Korean mixed rice. Not fried, though some people do, but it is a bowl of rice, topped with some stuff on it (like donburi), then mixed altogether. It is one of the prettiest rice bowls for me, with all of its color and fanfare. But I had to know what goes behind (or inside the bowl of) this dish.

I first researched the important ingredients of bibimbap. Two things came up: red pepper paste (gochujang in various spellings) and sesame oil. It seems sesame oil is a great flavor provider for this dish, which I have never noticed before. The red pepper paste, yeah, that was important too. Then everything else varied from recipe to recipe 🙂 So I stuck with almost the same ingredients I use regularly or that we have at home.

Mixed :)
Mixed 🙂

Bibimbap Recipe
serves about 4 to 6

2 to 4 cups cooked rice
1 carrot, jullienned and sauteed until soft
1 cup cooked mung bean sprouts, blanched
1/3 cup mushroom, sauteed (I rehydrated my dried mushroom)
1/2 cup jicama (singkamas) jullienned
egg, to your liking, sunny-side up with runny yolk
1/3 kg of beef, cooked with bulgogi sauce
1 bunch of spinach, blanched, chopped, and seasoned with salt and sesame oil
red pepper paste, to taste

Note that everything above is cooked before assembling. Much of the work done is the preparation, but other than that, assembling is easy. 🙂

In a hot sizzling pan or bowl, I used my cast iron pan, drizzle the pan with some sesame oil and make sure everything is covered. Squish the rice a bit, to get that crunchy textureThen start with the egg in the middle. With the six ingredients, place it in a beautiful color order (like don’t put the brown mushroom and beef together, etc.). I drizzled this with more sesame oil. Then took a picture. And on the table, I added about 2 teaspoons of the red pepper paste because it was just not kicking in after the first teaspoon. Mix well. YUMMY. Simple. Easy. And good for you too. 🙂

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