Ahhhhh, Bibimbap, a dish that gives you just about the perfect bite of Korean goodness in every spoonful. “Bibim” means mixed and “bap” means rice, so literally this dish is called “mixed rice”. Mixed with what? That’s up to you. It will depend on what kind of veggies and/or meat you have handy in your kitchen.
If you’ve had bibimbap before, in a Korean restaurant, it may have been presented in a hot stone bowl so that you could hear the rice sizzling. I prefer to have my bibimbap served that way when I’m eating out, but at home I just make it old school the way my momz always made it.
I will share just exactly how she and I prepared it yesterday for Noah’s Dol. We kept it very simple (with no meat, because we were serving meat separately), keeping in mind what colors we wanted in the dish so our guests could feast with their eyes before scarfing it all down.
My mother and I were preparing enough bibimbap for 7 people, so we had an assembly line going…this photo is mid-assembly.
But the following recipe is designed for two people, so you will need two large bowls for serving.
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2 cups cooked rice
3 stalks scallion
1 bunch of spinach, rinsed
1 carrot, peeled
½ pound oyster mushrooms
4 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon Korean Dashida Beef Stock
1 teaspoon sugar
Olive oil, for cooking
Korean Chili Paste, to taste
1. Prepare your scallion (rinse and chop) and garlic (mince). Set aside.
2. Take your zucchini and slice into thin strips. I inherited my mother’s knife skills so I’m pretty handy with slicing veggies. If you don’t feel as confident, i’d recommend you invest in a quality mandoline (Japanese ones are best in my opinion).
3. Peel your carrot and grate using a mandoline (or by hand into matchstick-sized pieces). I used a mandoline this time, so you may not be able to see as clearly in the photo below that the carrots are grated. But when they’re sautéed later you will be see them separate into perfectly julienned pieces.
4. Take your oyster mushroom and tear them by hand into more pleasantly bite-sized pieces.
5. Rinse your spinach, then follow my Korean Sesame Spinach Recipe. Set aside.
6. Pre-heat your wok or frying pan over a medium flame then add a tablespoon or so, of olive oil. Add your zucchini and sautée until they start looking limp (about 2 minutes) and salt/pepper, then add some of your garlic and sautée for 1 minute, then add some scallion and sautée for 1 minute.
Divide your zucchini equally into your bowls and set aside.
7. Using the same pan add some more olive oil, then your oyster mushroom. Follow the same process as your zucchini. Keep your flame on medium at all times so that your veggies don’t lose too much “water” aka nutrients flavor.
Divide your oyster mushroom into your bowls, right next to the zucchini, leaving room for your other veggies.
8. Again, using the same pan, add oil and then your carrots. Again, follow the same process as you did with the zucchini and mushrooms. Add your finished carrots to your bowls.
9. Add your prepared spinach from Step 5 above, and your bowl should looking something like this:
Beautiful to the eye and perfection to the palate. But first…
10. Fry up an egg, as undercooked or overcooked as your tastes dictate. But traditionally, the egg that tops bibimbap tends to be medium-cooked sunny-side up.
11. Finally, add your rice and any Korean chili paste (if your guests are adventurously spicy) on top and serve. If you have any questions as to what kind of rice and preparation, etc. please check out my Momz Fried Rice Recipe for tips!
~ I prefer to serve the bibimbap just as it’s picture above so that my guests can see the love and care and “wtf is in this”. I then go around the table and add as much (or little) rice as they would each like.
12. Mix everything in your bowl with a spoon. Beginners may have a little trouble and end up tossing veggies all over the place, so the key is to be gentle. Just be sure to mix well so that each spoonful that goes into your mouth has just a little bit of everything.
~ I’m actually drooling and wishing I had a bowl of this right now. By the way, be sure to use fresh steamed rice!
Always dishing, Jun