Bibimbap is one of the classes of Korean food combining a well-balanced blend of rice, stir-fried vegetables, protein, and scrumptious sauces altogether in one bowl. This is the perfect meal because of its immense colors and healthy ingredients can go very well during any time of the day.
Bibimbap – Well, actually, leave it to the Koreans to take the most humble rice bowl and transform it into a recipe that the whole world dotes on!
A kaleidoscope of seasoned sautéed vegetables, Korean marinated beef, and that fried egg seal the deal, but what really will seal the deal is that bright red spicy Bibimbap Sauce that I just cannot get enough of.
Mix it all up into one big delicious mess and then dig in!
Also, it is customizable, you can have an option for the veggies, proteins, and the desired spice level according to your taste.
Ingredients:
For the Bibimbap:
- 2 cups of cooked white rice (or brown rice for a healthier option)
- 1 cup of spinach, blanched and seasoned with sesame oil
- 1 cup of carrots, julienned and sautéed
- 1 cup of zucchini, julienned and sautéed
- 1 cup of bean sprouts, blanched
- 4 oz of mushrooms, sliced and sautéed (shiitake or button mushrooms work well)
- 1 cup of kimchi (optional)
- 1 egg per bowl (fried or poached)
- 4 oz of beef, chicken, or tofu, thinly sliced and cooked (optional)
- 1 tablespoon sesame oil (for drizzling)
- 1 teaspoon sesame seeds (for garnish)
- Gochujang (Korean chili paste) or soy sauce, for serving
Bibimbap Okay, I confess: I am a little obsessed with Bibimbap. Go ahead and take a good guess that it is my favorite Korean food – but I always get a little worried when I do something like this because I really might have said that about another Korean recipe I shared earlier. Nobody has ever called me unenthusiastic-that’s for sure! ????
What is bibimbap?
Bibimbap is Korea’s most sought-after dish. It’s just a rice bowl with all kinds of seasoned sautéed vegetables, marinated meat (usually beef), a fried egg sunny side up, topped with a sprinkle of sesame, and drizzled with a lovely sweet-spicy-savory Bibimbap sauce.
Heads up, this sauce is so awesome, you can basically use any vegetables and any meat and your Bibimbap is going to be delish!
INSTRUCTIONS:
Cook the Rice:
Prepare the rice following the instructions in the package. Set aside to be kept warm.
Prepare the vegetables
Spinach: Blanch the spinach for 1-2 minutes in the boiling water and drain. Then, toss it with some sesame oil and a pinch of salt.
Carrots and Zucchini: Pan fry julienne carrots and zucchini separately with a small amount of oil in a pan while they are still crisp yet tender.
Mushrooms: Sauté mushrooms with a little oil until browned and soft
Bean Sprouts: Blanch bean sprouts for 1-2 minutes, then drain and set aside.
Cook the Protein: If using beef, chicken, or tofu, cook the protein you prefer in a skillet over a little oil until done. To enhance flavor, you can also marinate the protein in soy sauce, garlic, and sesame oil ahead of time.
Scramble the Egg: Fry or poach an egg for each bowl of bibimbap, and leave the yolk quite runny, to mix with all other ingredients.
Build the Bibimbap:
Place a bed of warm rice in a big bowl.
Divide the cooked vegetables, protein, and kimchi into sections of the bowl but separate them so they are not strewn over one another for a colorful appearance.
Place the fried egg on top of the rice. Drizzle everything with sesame oil.
Serve with Gochujang:
Serve the bibimbap with gochujang, Korean chili paste for spicy, or soy sauce as a less spicy option.
All the ingredients are mixed together in the bowl before eating to combine the flavors.
But I like each component on my Bibimbap to be tasty enough to eat on its own so I use a scaled-back Bulgogi marinade.
The main ingredient that makes Bulgogi so special is grated apple – this is a classic technique used in Korean marinades to add flavor, sweetness, and tenderness! Nashi pear is another favorite.
Tips for the Ultimate Bibimbap:
Customization: This dish is very adaptable in that you can easily add or substitute vegetables, proteins, or sauces to any combination that suits you. Vegetarian Option: Use tofu or just the vegetables and egg for a vegetarian version.
Spice Level: Increase/decrease the gochujang concentration according to preference. Or mix gochujang with a little bit of sesame oil and sugar to make a milder version that’s sweeter. For a more authentic Korean experience, cooks should use or stone pot in making bibimbap.
Let the pot get heat over your stove with a little sesame oil prior to putting in the rice. You will get a crispy, golden crust on the bottom.
FAQS:
Is bibimbap healthy?
YES.
Can I make bibimbap vegan?
YES.
CONCLUSION:
With all the vibrant colors, it’s a treat for the palate and for your eyes. It’s literally a meal-in-one that’s nutritious, but do not confuse that with any homogenous leftovers; it has been described by many as a perfect balance of flavors and textures. Whether you want to have a healthy meal, a way to use leftover veggies, or have a delicate introduction to Korean cuisine, bibimbap is the perfect dish. Mix it all together and enjoy this flavorful bowl of goodness!