Bibimbap is one of South Korea’s most well-known dishes. It’s become famous outside of Korea in recent times as its very healthy. Bibimbap is made up of vegetables, meat and rice, all mixed together with gochujang sauce. It’s really filling, tasty and healthy for you.
There are different types of Bibimbap all throughout South Korea, with many places using their own ingredients or locally sourced vegetables or salads to make it their own. You can use pretty much anything you like to make a great tasting Bibimbap.
The term ‘Dolsot’ Bibimbap refers to the traditional stone bowls that are used to make and serve this dish. Dol meaning Stone, and Sot meaning bowl. The advantage of using these stone bowls is that the rice stays hot longer and the bottom crunchy.
I have used the following ingredients:
Dolsot bowl or clay bowl (optional)
Common ingredients include spinach, beansprouts, minced beef, other vegetables and lettuce.
To start, cut carrots, courgette and any other vegetables into strips like the picture shows and fry the vegetables in a pan and season with a bit of salt.
While you are preparing vegetables, you can start cooking sushi rice in a rice cooker or boiling in a pot.
Bibimbap at home
To make Bibimbap at home, place some rice in a bowl and then add the vegetables on top, and put one yolk in the middle or you can put a fried egg if you prefer.
Once you have cooked the rice and put some inside of clay pot and put on a hob with medium heat. Add all the cooked vegetables on top and add 1 egg yolk for topping.
To make the sauce, take all the ingredients for the sauce (above) and mix them together to give you a paste that will be spicy, tasty and seasoned.
Add the Gochujang sauce on top of mixtures. Depending on how spicy you like your food as a guide about 1/2 tablespoon is about right for a nice spice.
Mix everything together thoroughly, and then enjoy. This makes a great lunch or dinner and can be very healthy and is low in calories. A very easy bibimbap recipe!
Let me know how you get on.