Enjoy this Korean Bibimbap Full Of Texture And Flavor

Even if you don’t consider yourself a foodie and you just enjoy anything that appears on a plate before you, it is likely that you have tried bibimbap before, since it is a staple dish in Korean cuisine.

The name literally means “a mix of rice and other things”, and so you can imagine how easy it is to prepare. It is perfect for when you don’t have time to cook but you still want to eat a filling and nutritious dish.

Some modern twist to this ancient dish

This recipe is traditionally prepared in a hot stone or ceramic bowl that keeps the ingredients warm while eating it, and at the same time it slightly burns the bottom rice, giving it a crispy texture. Of course, you can prepare a delicious bibimbap without using this specific cooking item.

Another change to this recipe is that people in general prefer to cook the meat and the egg instead of having them raw, as it was originally done.

What is a bowl made of?

As you can imagine, this mix of rice “and other things” is super versatile. The basic ingredients are the jasmine rice, like https://mahatmarice.com/products/jasmine-white-rice/, any type of protein, some vegetables, and a sauce.

When choosing your protein, red meat is the most commonly used, but you can also use pork or chicken. Tuna is also fine if you prefer fish, and tofu is a great alternative for a vegan option.

Eat your greens

As for the vegetables, they can be fresh or stir-fried. The best ratio to enjoy all flavors in every mouthful and avoid having one that overpowers the entire dish is to include 3 to 4 vegetables. The most common are spinach, zucchini, scallions, carrots, mushrooms, bean sprouts and kimchi. Many people like to cook bibimbap as a way to make the most out of vegetables before they go to waste.

The Korean heart of it all

We have to say that bibimbap wouldn’t be as special if it weren’t for its topping sauce. It’s as essential as rice to enjoy a real Korean bowl, and just like the rest of the ingredients, there are many versions to choose from.

The original bibimbap sauce is spicy and it’s made with gochujang, a Korean thick chili sauce. It includes sesame oil and toasted seeds, garlic, vinegar, and some sugar to give it a little sweet taste.

Since it might be hard for people to find gochujang to prepare this traditional sauce, many choose to use sriracha instead.

If spicy is not your favorite and you find it’s too much for your palate, you may want to try a doenjang sauce (with Korean soybean paste, sesame oil and toasted seeds, garlic and honey) that it’s very popular in Korea as well.

So, don’t think twice and give it a go to this tasteful Korean bibimbap!

Ingredients (makes 2 servings):

• ¾ cups of jasmine white rice.
• 1 zucchini.
• 1 carrot.
• 1 cup of spinach.
• 1 cup of mushrooms.
• 2 ounces of red meat.
• 1 or 2 garlic cloves.
• Some toasted seasoned seaweed.
• 2 eggs.
• Scallions (for decoration).
• Sesame seeds.
• Soy sauce.
• Sesame oil.
• Brown sugar.
• Vinegar (white wine or apple).
• Korean chili paste.

Preparation:

1. Start with the meat. Marinate it for at least half an hour with a tablespoon of soy sauce, another one of sesame oil, one teaspoon of brown sugar and some chopped garlic. Then, cook it in a wok or pot at medium heat. Set aside.
2. Prepare your rice as you would normally do. When it’s done, transfer it into a pan at high heat with some soy sauce and vinegar. Fry your rice for a couple of minutes until it gets a brownish color. This step helps create the crispy texture rice would normally have if eaten out from a traditional hot stone bowl.
3. Clean and chop your vegetables and your mushrooms. Stir-fry them at high heat with some cooking oil and kosher salt.
4. Prepare your bibimbap sauce by mixing in a bowl two tablespoons of Korean chili paste, a tablespoon of sesame oil, another one of brown sugar, a little bit of water, a pinch of sesame seeds, a tablespoon of vinegar and some chopped garlic.
5. In a medium bowl, place the rice at the bottom, and add the meat, the vegetables, some shredded seaweed, and the bibimbap sauce. Fry an egg and place it on top. Sprinkle some chopped scallions. Your bibimbap is ready!