As a food enthusiast, I love to experiment with new flavors and ingredients. I recently discovered the delight of Korean cuisine, and I’m hooked! Bibimbap is a classic Korean dish that I absolutely love, and I wanted to share my version of it with you all.
Bibimbap is a simple dish made with a variety of vegetables, rice, and a protein like egg or meat. It’s a great dish for busy professionals or stay-at-home moms who want to quickly make a delicious dish their family will love. It’s also incredibly nutritious, as it’s packed with vegetables, protein, and healthy grains.
My version of bibimbap is inspired by my travels to Seoul, South Korea. I visited a traditional restaurant that served a classic bibimbap dish, and I was so inspired by the flavors and the simplicity of the recipe. I wanted to recreate this dish at home, and after some experimenting, I’ve perfected my own version.
Variations
For an extra flavor boost, try adding other vegetables like broccoli, kale, or bok choy. You can also customize your bibimbap with different proteins like beef, pork, or tofu.
If you’re looking for a vegan version, simply omit the egg and use vegan-friendly ingredients.
Homemade Korean Bibimbap
Equipment
- Large pot, sieve, bowl, pan, and mortar and pestle
Ingredients
- 1 cup white rice
- 3 tablespoons sesame oil
- 1 cup spinach
- 1 carrot, julienned
- 0.5 cup mushrooms, sliced
- 1 bell pepper, julienned
- 0.5 cup zucchini, julienned
- 0.5 cup bean sprouts
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 egg
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions
- Cook the rice according to package instructions.
- Heat the sesame oil in a large pan over medium heat. Add the vegetables and garlic and sauté for 5-7 minutes, until the vegetables are tender. Add the gochujang, soy sauce, sugar, salt, and pepper, and mix until everything is combined.
- In a separate pan, fry the egg until the whites are set and the yolk is still runny. Set aside.
- To assemble the bibimbap, place the cooked rice in a bowl and top with the stir-fried vegetables. Place the egg on top, sprinkle with sesame seeds and green onions, and serve.
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