Bibimbap

Bibimbap, sometimes spelled as bibimbap or simply bi bibimbap, is a very popular Korean food dish. The word “bibimbap” technically means mixing several kinds of rice, while “bip” means “boil”, while “bagmul” refers to the mixing of several kinds of herbs, like ginger, rosemary, or thyme.

There are also some places that refer to it as “gochujang bibimbap”, which is technically inaccurate. Bibimbap is typically served as a big bowl of steamed white rice with vegetables, gochujang, ketchup, and hot sauce.

Bibimbap, sometimes spelled as bi bibimbap, is actually a Korean regional food. The word “bibimbap” refers to mixing rice with sauces, pickled ginger and red pepper, and other condiments, such as sesame oil and sesame seed paste.

It originated in the Gyeongdok-gu region of Korea, and since then spread to other parts of the country. Bibimbap became extremely popular in the United States after Korean restaurants in Los Angeles made it a special feature on their menus.

Bibimbap, otherwise romanized as bi bimbap or simply bi bum, is a Korean stir-fry dish. The word “bimbap” means mixing two things, while “bumbur” means to mix. Kimchi and doenjang are typically included in this dish. Bibimbap is typically served as a complete meal, but can be accompanied by vegetables and meat as well. Traditional versions of this dish include beef, pork, chicken, fish, and crocodile meat.

Bibimbap

Recipe by TiffanieCourse: DinnerCuisine: koreanDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

40

minutes

Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won’t miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!

Ingredients

  • ½ English cucumber, thinly sliced

  • ½ teaspoon rice vinegar

  • 1¼ teaspoons sesame oil, divided

  • 1 cup fresh mung bean sprouts

  • 1 cup shredded carrots

  • 4 cups baby spinach

  • ½ teaspoon tamari

  • 2 cups cooked short-grain white rice

  • 2 fried eggs, or 1 cup cubed baked tofu

  • 4 ounces sautéed shiitake mushrooms, optional

  • 1 recipe Gochujang sauce

  • Sesame seeds

  • Sea salt

  • Kimchi, optional, for serving

  • Chopped scallions, optional, for serving

Directions

  • In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
  • Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
  • Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside. Heat ½ teaspoon more sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
  • Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.

Reference : loveandlemons.

 

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