Bibimbap is probably one of the most well-known Korean dishes globally, besides kimchi. It is a one bowl meal, with the ingredients on top of warm rice. It’s nutritious, easy to eat since it’s all in one bowl, and very versatile because you can put any ingredient you fancy. It’s not easy to make though because you have to prepare all the dishes separately, before assembling them. The tough part is the prep work since all the dishes have to be sliced and julienned thinly. My knife skills ain’t that good but I try to make a presentable meal since my husband likes bibimbap.
To make bibimbap, I prepare the following side dishes:
- carrots, julienned and sauteed in a small amount of sesame oil
- spinach, blanched and seasoned with mince garlic, soy sauce, sesame seeds and sesame oil
- beansprouts, blanched and seasoned with mince garlic, soy sauce, sesame seeds and sesame oil.
- stir fried mince pork/beef, seasoned with some sesame oil and soy sauce
- sunny side up egg (with runny yolk)
- toasted seaweed, crushed into small pieces
I then put a serving of warm cooked rice (short grain to be more authentic), topped with the side dishes and a dollap of gochujang.