You have probably tried some Bibimbap bowls before in your favorite Korean restaurant. But if you haven’t, we have an easy Bibimbap recipe coming to you 😉
Bibimbap is a traditional Korean rice dish mixed with sautéed vegetables. “Bap” translates to rice and the term “Bibim” means mixing.
This dish is usually served on a stone bowl to preserve the warm rice, but since we know most of us does not have this on hand, our Bibimbap recipe doesn’t call for a stone bowl. Of course, you are more than welcome to use it if you own one! You might even enjoy the burnt rice at the bottom of the Bibimbap bowl.
When served with a stone bowl, raw egg is usually added on the top of the Bibimbap rice and will cook when you mix everything together. But we opted for fried egg here since we are not using the Bibimbap bowl.
Bibimbap was actually created in early 1800s and is one of the most popular Korean dishes worldwide since its debut as a Korean Air meal in 1990s.
The traditional dish was also created for the same reason we love making it today – it is leftover friendly and doesn’t require a lot of cooking. So, for you who wants to finish of those veggies in your fridge or who are looking for easy dinner ideas, Bibimbap is the perfect dish!
As for the side dish, we enjoy having sliced pickled yellow radish slices (Takuan).
Keep in mind that this is the Japanese yellow radish and is different than the regular white/pink radish. You can even have a side of kimchi or fish cake to go with your Bibimbap.
We also added grilled pork belly slices as a protein but if you want to go for a vegetarian option, you can add fried tofu!
The choice of protein is really up to you! Have some leftover spicy pork or beef bulgogi, go ahead and add all of that in your Bibimbap 😉
ingredients:
- 1 bowl of white rice
- 1/4 cup sliced carrots
- 1/4 cup spinach
- 1/4 cup pork belly slices (or any kind of protein)
- ¼ cup bean sprouts
- ¼ cup shiitake mushroom
- 1 tbsp gochujang sauce
- ½ tsp sesame oil
- 1 egg
- Sprinkle of toasted sesame seeds (optional)
- Pickled Yellow Radish slices (Takuan)
steps:
- First, scoop 1 bowl of white rice into an empty bowl and place it in the center.
- Slice carrots and shiitake mushroom into thin strips. Then, sauté carrots, mushroom and bean sprouts for 2 minutes. Next, add them into the bowl along with the beansprouts.
- Blanch spinach by placing it in boiling water for 1 minute. Drain the water and add spinach in the bowl.
- Next, stir fry pork belly slices (or any protein of your choice) until it turns brown. Place it on top of the rice.
- Fry the egg and add it into the bowl.
- Lastly, add the gochujang sauce, sesame oil and sprinkle toasted sesame seeds.
- Mix everything in the bibimbap bowl and enjoy with pickled yellow radish on the side!
Click the pictures below for more Asian recipes by us!
Bibimbap Bowl
Ingredients
- 1 bowl white rice
- 1/4 cup sliced carrots
- 1/4 cup beansprouts
- 1/4 cup shiitake musroom
- 1/4 cup pork belly
- 1/4 cup spinach
- 1 tbsp gochujang sauce
- 1/2 tsp sesame oil
- 1 egg
- sprinkle of toasted sesame seed for topping, optional
- slice of yellow pickled radish as a side dish, optional
Instructions
- First, scoop 1 bowl of white rice into an empty bowl and place it in the center.
- Slice carrots and shiitake mushroom into thin strips. Then, saute carrots, mushroom and bean sprouts for 2 minutes. Next, add them into the bowl along with the beansprouts.
- Blanch spinach by placing it in boiling water for 1 minute. Drain the water and add spinach in the bowl.
- Next, stir fry pork belly slices (or any protein of your choice) until it turns brown. Place it on top of the rice.
- Fry the egg and add it into the bowl.
- Lastly, add the gochujang sauce, sesame oil and sprinkle toasted sesame seeds.
- Mix everything in the bibimbap bowl and enjoy with pickled yellow radish on the side!
