I realise I have been cooking a lot of Korean dishes at home recently. Probably because I’m back into watching Korean dramas and I always see the characters having home cooked meals of rice, soup, kimchi & the like for almost every meal. It is pretty common to eat bibimbap (‘mixed rice’) out of a big metal bowl like the typical large stainless steel bowl we use for batter mixing or salad tossing. I have raved about the use of gochujang in one of my earlier posts and yes, in bibimbap, it also uses gochujang to season the rice with various ingredients like meat and vegetables.
The way to eat a bibimbap is to mix everything up thoroughly (like a rojak) so you get a mouthful of everything. It might look messy in appearance but it sure tastes scrumptious. You can use any vegetables of your choice and also substitute the chicken with either pork or beef.
Easy to make. Nutritious. Affordable. Wholesome meal. Bon appetit! 🙂
Korean Bibimbap Recipe
Ingredients (serves 2)
200g boneless chicken breast, cut into small pieces
100g bean sprouts, blanched
100g baby bok choy, blanched
1 carrot, peeled & julienned, blanched
1 cucumber, peeled & julienned
1 + 2 tbsp gochujang (Korean chilli paste)
1 tsp light soy sauce
1/2 tbsp toasted sesame seeds
2 sunny side up eggs
1 tsp olive oil
cooked brown rice
1. Marinate chicken with light soy sauce. Set aside for 15 minutes.
2. Heat oil in pan and stir fry chicken till meat is no longer pink. Add 1 tbsp of gochujang and stir fry till cooked through. Sprinkle sesame seeds over the chicken. Remove and set aside.
3. To assemble the bibimbap, scoop some rice into a wide bowl or round deep dish and spread evenly as a base. Place one sunny side up in the middle and the rest of the vegetables and meat around the egg separately. Finish off with a tablespoon of gochujang on top.