Korean Bibimbap…my way

Last Updated on May 31, 2015 by Chef Mireille

Bibimbap, also known as Korean Rice Bowl, is the quintessential Korean one pot meal. Over rice, a variety of vegetables, meat and a sunnyside up fried egg is served. Very traditional versions will have raw beef and raw egg, however, I went with a modern version of cooked meat and skipped the egg altogether because I don’t like half cooked eggs like sunnyside up. The varieties of this dish are endless and can include any type of meat and any variety of vegetables.

Serves 4
Ingredients:

• 2 cups sweet rice (sticky rice/sushi rice)
• prepared seaweed salad (store bought)
• 1 roasted seaweed sheet, rough torn into pieces

Meat Ingredients:

• ground pork
• 1 clove garlic, finely chopped
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar

Bean Sprout Ingredients:

• 1 tablespoon sesame oil
• 12 oz. bean sprouts
• 1 tablespoon sesame seeds, toasted
• 2 scallions, chopped
• 2 generous pinches of salt

Carrot Ingredients:

• 4 small carrots, cut into julienne strips
• 1 tablespoon sesame oil
• 1 clove garlic, finely chopped
• salt, to taste

Sauce Ingredients:

• 2 tablespoons Korean red chile paste (gochujang)
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon water
• 1 teaspoon vinegar

Cook rice in a rice cooker with 2 cups water.
To make the bean spouts, bring a pot of water to a boil. Add bean spouts and cook for 1 minute. Drain and rinse with cold water immediately. Toss with sesame oil, sesame seeds, salt and scallions.

To make the carrots, bring a pot of water to a boil. Add carrots and cook for 3 minutes. Drain and rinse with cold water. In a skillet, heat oil. Add garlic and cook for 1/2 minute. Add carrots and salt, to taste. Toss for 1 minute.
To make the meat, heat the sesame oil in a skillet. Add garlic and cook for 1/2 minute. Add meat and cook until browned. Add soy sauce and sugar. Cook for 1 more minute.

To make sauce, combine all sauce ingredients and stir to combine.

To serve, place rice in a bowl. Top with torn seaweed.

Place meat, seaweed salad and vegetables each in its own section around the perimeter of the rice.
Top with a little of the sauce and serve.

This is so flavorful – sweet, salty and spicy all at the same time.

Grab some chopsticks and enjoy!

Notes: Usually the fried sunnyside up egg would be placed right in the center.

LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille