Bibimbap – it’s one of Korea’s most iconic dishes!
And nominated in CNN’s World’s 50 Most Delicious Foods.
But let’s start with the pronunciation – as I hear many TV personalities butchering the word. It’s pronounced BEE-BEEM-BAP. (Say it three times now, so you can memorize it and get street cred from your Korean friends 🤓)
Bibimbap translates to “mixed rice” in Korean. The dish came about when early rural Koreans took leftover vegetables, sometimes including meat, and mixing it with rice. It was a cheap meal and much more efficient – in terms of time and space – than gathering for a traditional Hansik meal.
Bibimbap’s essence hasn’t changed over the decades.
Steaming-hot white rice is placed in a bowl. Then topped with a variety of seasoned vegetables (called namul) and a main protein like minced beef or bulgogi. And crowned with a sunny-side up egg.
Before eating, a gochujang-based chili sauce is squeezed over the entire bowl.
Then stirred together with much enthusiasm 😀
NOW A BIBIMBAP STORY.
During a flight on Korean Airlines, I remember being so amused by a tourist couple trying to decipher Bibimbap.
After receiving their meal trays, the couples looked for direction. Sadly, their neighbors got the beef and pasta (heh!). I could feel the confusion.
His much-awaited meal was a veggie platter – served with plain white rice on the side.
But I couldn’t take my eyes of them.
They squeezed the small gochujang packet over the boiled vegetables – like ketchup on french fry – and ate it straight like a salad!
(Oh my god 🤯)
…Then they ate the white rice by itself!
Shame on me for not offering help! I dedicate this Youtube tutorial to him.
Today, our bibimbap toppings will be all vegetables! But feel free to include a protein of choice – like minced beef or even strips of steak. It’s up to you!
Pan-fry the vegetables on a medium heat. We want them to sweat and get soft, but not charred! The bright colors is part of the visual appeal of the dish.
Note: Our recipe below is for a 1-person serving. If you plan to make for 2+ people, I recommend using Tablespoon measurement (instead of teaspoon) when making the gochujang sauce.
KEY TASTE VARIABLE
This key taste variable is the (amazingly good) gochujang sauce!
To make it, we’ll mix our gochujang paste with the right ratio of soy sauce, sugar and vinegar. It transforms the earthy, smoky spice of the gochujang into a more balanced, spicy-sweet-and-tangy flavor.
We hope you enjoy this dish very much! Don’t forget to tag us in IG (@efutureneighbor) with your bowl. We enjoy seeing pics from you! Here’s how I felt after a bite…
Heh, alrighty – Daniel out! 🕺
Bibimbap - Secret is the Gochujang Sauce!
- Short Grain Rice - 1 cup
- Carrot - 30 grams
- Zucchini - 30 grams length of your pointer finger
- Cabbage - 1 leaf
- Lettuce - 3 leaves
- Gim - 4 crisps
- Shiitake mushrooms - 2
- Soybean sprouts - 1 cup
- Egg - 1
- Gochujang - 2 teaspoons
- Soy sauce - 1 teaspoon
- Sesame oil - 1 teaspoon
- Garlic - 1 teaspoon
- Vinegar - 1/2 teaspoon
- Sugar - 1/2 teaspoon
- Sesame seeds - 1/2 teaspoon
Prep Bibimbap Ingredients
- Julienne Carrot, Zucchini, Cabbage, Lettuce and Gim. Cut Shiitake Mushrooms into thin slices as well.
- FOR SOYBEANS - Fill a pot with water. Season the water with a few shakes of salt. Place your soybean sprouts into the water. Then place on high heat. When it comes to boil, immediately drain and rinse under cold water. Set aside
- FOR ZUCCHINI, CARROT AND MUSHROOMS - For each vegetable, repeat the following steps: Put a frying pan on medium-high heat. Put some oil in. Once the pan is hot, place the vegetable in. Season with salt. Stir-around for 1-2 minutes until the vegetable begin to soften-up. Then place onto a plate and set aside
Make Bibimbap Sauce
- Mix all of the ingredients listed under 'Gochujang Sauce'
- Place one cup of rice at the bottom of your bowl. Then neatly arrange each vegetable (carrot, zucchini, cabbage, lettuce, shiitake mushrooms, gim, soybean sprouts) on top of the rice. Place a fried egg in the middle (optional). Then place a few scoops of the bibimbap sauce over the top.
- Snap an Instagram photo - duh!
- Then thoroughly mix the sauce in with all of the ingredients. Bon Appetit!
- When pan-frying vegetables, cook them on a medium heat.
- Also feel free to use vegetables of your choice. Popular alternatives include blanched spinach, minced beef and pickled radish.
- If you are cooking for two, use Tablespoon measurements (rather than teaspoon) when making the Gochujang sauce.
- Watch video below for more details