Bibimbap is a Korean dish that consists of a bowl of rice with various vegetables and optionally meat. Bibimbap literally means stirred or mixed rice and although the dish is commonly presented with the ingredients on top of the rice they are normally all mixed together before eating them. Almost anything can go on bibimbap but vegetable toppings commonly include julienned carrot, cucumber, zucchini, mushrooms, spinach, bean sprouts, etc. An egg is also a common topping and it can be either fried or done as an omelette and julienned. Bibimbap is also commonly topped with meat and it is a great way to use leftover bulgogi, daeji bulgogi, ginger pork, etc. In general bibimbap is a great way to clean out the refrigerator. Of course bibimbap is also commonly topped with a chili sauce for a lot of heat.
Ingredients:
1 cup cooked rice
* meat such as bulgogi or daeji bulgogi or ginger pork or kalbi
* seasoned spinach
* carrot (julienned & blanched)
* cucumber (julienned)
* zucchini (julienned & blanched)
* serving bean sprouts (blanched)
* omelette (julienned)
1 tablespoon gochujang dressing
Directions:
1. Place all ingredients on rice & top with the sweet chili sauce.
2. Mix.
Simple Omelette
Ingredients:
1 egg
1 teaspoon sugar
1 teaspoon soy sauce
Directions:
1. Mix the sugar and soy sauce into the egg.
2. Pour the mixture into a small non-stick pan.
3. Cook until almost set.
4. Fold the egg in half and remove from heat.
Bibimbap made with leftover bulgogi (pictured above) all mixed up:
Bibimbap made with leftover daeji bulgogi:
Bibimbap made with leftover daeji bulgogi all mixed up:
Similar Recipes:
Spicy BBQ Chicken Bibimbap
Bibim Guksu (Soba and Kimchi Salad)
Zucchini and Kimchi Quinoa Salad
Sweet Chili Chicken Rice Bowl
Kongnamul Bap (Korean Beansprout Rice Bowl)
Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps
Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans
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