Until last year I did not know that it is that easy to make bibimbap at home. Bibimbap is a korean dish that literally means mixed rice in korean. This is our healthy vegetarian version of bibimbap. This is not so much a recipe than an example of how you can prepare the individual ingredients.
Bibimbap has almost no restrictions. You can add anything you like! I learned from my korean colleague that the base of bibimbap is usually red pepper paste (gochujang), sesame oil, sesame seeds, a fried egg and of course rice. With these 5 you could add any other variations. The usual ingredients are mushrooms, daikon, julienned cucumber, julienned carrots. Our bibimbap version is the vegetarian version. For the meat lovers, you could add some minced meat or even tuna!
This is so easy to throw together on a weeknight or even pack it for lunch the following day. All you need to get is the red pepper paste which should be available in your local asian shop and sesame oil. Than you are good to go! I love how simple all the ingredients but the taste is so dynamic depending on what you add. The runny egg yolk together with the red pepper paste creates a sauce for the dish. The different vegetables add crunch and texture. Every mouthful is different depending on what ingredients you have on the spoon.
Portion will vary according to how many people you are planning to make this for.
Example if you are making this for 2 people then it will be about enough rice for the two of you. (that will be about 2-3 bowls of rice)
1 cup kimchi, chopped
1 medium sized zucchini,thinly sliced
1 tsp oil
1/2 tsp garlic powder (or 1 clove of garlic, finely minced)
Korean Red pepper paste
Beansprouts: Wash and trim (optional) the beansprout roots, set aside. Bring a small pot of salted water to a boil. Add beansprouts to the boiling water, if possible cover the lid of the pot ( also depends on the amount of water in the pot, if you have a lot of water, leave the lid slightly ajar to prevent the water from overflowing when it starts to boil), reduce heat to medium and boil for about 10mins. Drain water season with a some sesame oil.
Cabbage: Core the cabbage and chop into strips. Place cabbage in a bowl and pour boiling water over the cabbage. This will quickly cook the cabbage by softening them. Drain and set aside.
Zucchini: Slice zucchini into thin strips. Set aside. In a fry pan with 1 tsp oil on medium heat add the chopped garlic stir fry for 1 min. Add zucchini strips. Stir fry for a few minutes till zucchini softens.
Assemble: Add rice to a bowl, arrange the vegetables as seen in the picture above. Add some red pepper paste, sprinkle some sesame seed and drizzle some sesame oil. Top it off with a fried egg in the middle!
To eat, simple mix everything together! ( Or at least that is how I like it)
If you have made this or are planning to make this leave us a comment and let us know what ingredients you used! We love variations and alternatives!