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Bibimbap

Credits: Emmanuel Ojodun

If you’ve had a long day working from home or busy planting your favorite vegetables in the garden, we figured it would be great getting back inside to a healthy, comforting meal and bibimbap might just be the answer to that.

Bibimbap is a popular Korean cuisine made with rice and garnished with spicy gochujang (otherwise called red chili paste), assorted vegetables, and egg or meat depending on how you like your protein. 

Bibimbap has continued to maintain its position at the top of the Korean cuisine. Trust the fresh vegetables to add a unique taste and rich flavors to the bowl. Combined with a rich, piquant sauce, the whole bowl becomes irresistible and that only means one thing – you’re in for an unforgettable dinner experience.

Wondering how bibimbap got so popular? Why don’t you have a bowl of this tasty recipe packed with intensifying flavors and nutrients to find out yourself?

This recipe puts vegetables as the center of attraction and doesn’t use meat. Other ingredients needed are listed below.

Bibimbap

Via loveandlemons.com

Bibimbap Ingredients

  • Rice: White rice is the first choice but cauliflower rice or brown rice works just fine too. 
  • Cucumber: Thinly slice cucumber and marinate with rice vinegar and sesame oil to give a fruity flavor.
  • Sunnyside up egg: Break the yolk into a small bowl and mix to produce a sauce-like glaze for the rice and veggies. For vegan options, replace the egg with baked tofu. 
  • Sautéed spinach: Squeeze excess water from spinach after cooking and add sesame oil and tamari to enhance its flavor.
  • Gochujang sauce: This is a celebrity ingredient as far as this recipe is concerned. It is a fermented red pepper paste that’s widely used to improve the taste and flavor of Korean cuisine. 
  • Shredded carrots: Soften them a little bit by sautéing in sesame oil. Use a peeler to cut carrots or simply use a grater. 
  • Bean sprouts: blanch lightly and throw in for some extra crunchy feel.

How to make bibimbap

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The foundation of this recipe is rice. So we start by cooking the rice. While it boils, prepare the vegetables and whisk the sauce together.  Prep the cucumbers first so they have enough time to marinate. After that, blanch the bean sprouts and sauté the carrots, mushrooms, and spinach. Lastly, cook the eggs. 

Put cooked rice in medium bowls and top with the egg. Place the veggies around the edges of the bowl with the egg at the center.  Top with gochujang sauce. When you’re ready to serve, break the egg yolk and mix the ingredients. The combo of the egg yolk and sauce will coat the rice and veggies enhancing their taste and flavor. 

You might be wondering why there’s a lot of mixing involved. Well, bibimbap translates to mixed rice, so let’s keep the tapes rolling!

Serve your bibimbap with extra sauce, kimchi, and sliced green onions. Stir them in and enjoy. Customize this recipe to your style and taste by removing some of the ingredients and including yours

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