Use this recipe to prepare bibimbap, possibly the most well-known Korean meal in the world. What distinguishes this meal? It's not just a Korean staple, but it's also delicious, visually appealing, and easily adaptable to diverse palates and spice levels.
That is, if you are a typical American or Westerner who cannot tolerate highly hot foods, homemade bibimbap is the recipe for you because the spice level can be readily reduced.
The bottom line is that if you love Korean food, you should know how to create it or at least try it. Bibimbap is the Korean equivalent of apple pie in American cuisine. To serve, add a small bit of oil and the required amount of gochujang to your finished dish and combine everything with a spoon.
Ingredients for Classic Bibimbap:
- 2 cups Korean or Japanese rice, medium grain
- 1 large cucumber, thinly sliced
- 1 1/2 cups parboiled spinach, squeezed of excess water
- 2 tbsp sesame oil, divided 2 tsp salt, divided, plus more to taste
- 2 tablespoons sesame seeds, divided
- 1 1/2 cups parboiled bean sprouts, squeezed of excess water
- 2 julienned carrots 4 shiitake mushrooms, rehydrated if dried, sliced
- 1 zucchini, cut into thin strips
- optional 1/2 pound meat
- Serve with a fried egg and optional Gochujang or red pepper paste.
How to Prepare the Classic Bibimbap:
- To begin, prepare the rice in a rice cooker or on the stove. If you don't want to use Korean or Japanese rice or are concerned about your health, you can use brown rice. Of course, this will have an impact on the flavor.
- Cook rice in a saucepan on the stove.
- After that, soak the cucumber strips in salt water for 20 minutes.
- Using a sieve, drain the cucumber strips.
- Season the spinach with 2 teaspoons sesame oil, 1 teaspoon salt, and 1 dash sesame seeds.
- Season the bean sprouts with 2 teaspoons sesame oil, 1 teaspoon salt, and a dash of sesame seeds.
- The carrots should then be sautéed with a pinch of salt.
- After that, sauté the mushrooms with a pinch of salt.
- Then, with a pinch of salt, sauté the zucchini.
- Then, in a large mixing dish, combine the cooked rice and vegetables.
- Meat, egg, or both can be inserted in the center if desired.
- Serve with tiny bowls of gochujang and the leftover sesame oil for each serving.
- This recipe calls for 6 vegetables, but if that's too many for you, you can substitute 3 or 4 vegetables or whatever you have in your fridge.
- If desired, replace the white rice with brown rice.
- Koreans typically serve this rice dish with beef, but if you're not a lover of red meat, don't worry.
- You can also top bibimbap with a fried egg, sunny-side up. This meal is so famous because it is not only delicious but also quite flexible.