Bibimbap is one of the most iconic Korean dish, next to the Kimchi. It’s commonly served in households and also restaurants. It literally means mixed rice, or mixed bowl. Tradiotionally, this is a dish the Korean housewives would make with various delectable leftovers in the fridge. And as you can see, there are a wide variety of vegetables in a bowl and it’s as versatile as it can get. Good way to clear out your fridge. Got those brussel sprouts unloved in the fridge? Well cook them for this. Some zucchini, perhaps? Or even tofu, lightly fried to perfection. Needless to say, this is extremely good for you and you can definitely omit the meat for a vegetarian version (Even eggs, for a vegan dish).

Ironically enough eventhough I absolutely adore Korean cuisine, I’ve never actually ordered Bibimbap in a restaurant. I think I often get distracted by the Bulgogi, or the Bo ssäm *sheepish smile*. I have to say though, this dish is dead simple to create at home. You even get to choose the vegetables you like. As for me, I’ve used brown rice to up the health factor.

Bibimbap Recipe:

First, let’s walk through the preparation of each components.

Seasoned Bean Sprouts

1/2 cup water
1/2 teaspoon fine-grain sea salt
Handful of Bean Sprouts
1 teaspoon toasted sesame seeds
1 teaspoon sesame oil

In a medium-size saucepan, with a lid, combine the water, salt and soybean sprouts. Bring to a boil. Reduce to low heat, cover with a lid for 30 secs. Strain the sprouts and transfer to small bowl and mix with the sesame seeds and oil.

Sauteed Carrots 

1 carrots, peeled and julienned
1/2 teaspoon fine-grain sea salt
1 teaspoon dark sesame oil

In a medium size skillet heat the sesame oil on medium heat. Add the carrots and salt.  Stir-fry the carrots for 1 minute.

Spicy Cucumber

1 Japanese cucumber, julienned
1/2 teaspoon fine-grain sea salt
1 tablespoon of Gochujang (easily found supermarkets stocking Korean food)
1 teaspoon toasted sesame seeds
1 teaspoon soy sauce

In a bowl, toss the cucumbers and salt. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers. Combine with Gochujang, soy sauce and sesame seeds

Wilted Spinach 

100g Spinach
2 tablespoons dark sesame oil
1 teaspoon fine-grain sea salt

Heat sesame oil in a small saucepan and add the spinach to cook for a minute until wilted. Season with sea salt.

Seasoned Beef

100g Ground beef
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon brown sugar

In a small bowl, mix together the beef, soy sauce, sesame oil and brown sugar. Let marinate for 15 minutes. Heat a small skillet and stir-fry for 2 minutes.  Set aside.

Blanched Okra

4 Okras, cut into 1inch pieces
1/2 teaspoon sea salt

Boil some water in a small pot and blanch the Okras for 2 minutes. Drain and season.

Sauteed Mushrooms

4 Swiss Brown Mushrooms, cut into thin slices
1 tablespoon butter
1/4 teaspoon salt. (more if using unsalted butter)

Saute the mushrooms in butter for 2 minutes or until softened and season.

Tangy Red Pepper Dressing 

2 tablespoons Gochujang
1 tablespoon rice or cider vinegar
1 teaspoon honey
1 tablespoon apple juice or water
2 teaspoons sesame oil

The Rest of the dish

1 1/2 cup of cooked brown rice (depending how much rice you like)
fried eggs (I like mine with the yolk still extremely runny)
extra sesame seeds

To assemble, lay the steaming hot rice in a serving bowl, place the fried egg in the middle and arrange the vegetables and beef around the bowl. Sprinkle with more sesame seeds.

Of course that’s not all! Admire the presentation (it’s almost like an art work, isn’t it) first and then proceed to drizzle the Gochujang all over.

The mixing is the fun part of the meal. First you break the egg yolk, and then twirl the ingredients around. And watch it turn into a delicious mess. Add more Gochujang if needed. I did.

You absolutely must try this at home. It was most enjoyable. The tangy and spicy sauce with fresh veges of different texture, forming quite a party in the mouth. Fantastic! I plan to make this again next week. Perhaps with Quinoa instead of rice. Mmmmm. Can’t wait.