Bibimbap (Korean Mixed Rice) - The Not So Creative Cook

Spicy Korean mixed rice with seasoned veggies, meat and sunny side up eggs

I think it is normal to talk to yourself. Am I right? I’ve read in an article that it helps you concentrate and focus on what you are doing, which in my experience, I could vouch for that. But do you think it is still normal to talk to non-living things like shoes, plates, cupboards, books, and many many others food?

It was that time when the sun was very much angry that it caused too much light to the corner where I take my photos. I was very excited to take photos and I even tried to talk to the food, but it said, it can’t do what I asked for. So I have to switch from the actual camera to phone camera, checking which one looks better. I didn’t have a choice but to use photos from both device.

I begged the food to look happy, but I don’t think it listened to me. I changed props multiple times, but I did not win. But my tummy did! And that is the most important thing, yes?

Bibimbap is very popular and one of Korea’s signature dishes. Bibimbap litellary means “mixed rice”. It is served in a bowl (sometimes a hot stone bowl called “Dolsot”) with seasoned/sauteed veggies, meat, delicious Bibimbap sauce and with sunny side up egg on the top.

Gochujang, a Korean hot pepper paste is a crucial part of making the Bibimbap sauce. It can be found in a Korean grocery store or the Asian section from your local grocery.

Gochujang

Bibimbap is not a complicated dish to make, but it is time consuming because you have to prepare/cook your veggies one by one in order not to mix the colors. Bibimpab is all about “presentation” according to one of the cooking videos I have seen. So you have to separate the veggies having the same color to sit next to each other.

But does it  matter? I mean you have to mix them at the end, right?

Then again, it’s all about presentation.

Oh, whatever!

Let’s just eat. Shall we?

In this recipe, I made just very little adjustments and you will notice you will be directed to the source’s seasoned spinach and bean sprouts.

Bibimbap

• Difficulty: easy
• Print

For the Bibimbap sauce:

• 2 tbsp gochujang
• ½ tbsp sesame oil
• 1 tbsp brown sugar
• 1 tbsp water
• 1 tbsp roasted sesame seeds
• 1 tsp white vinegar
• 1 tsp minced garlic

For the meat:

• 100g ground beef (or cut small and thin)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp brown sugar
• 1/4 tsp garlic, minced

Others:

• seasoned baby spinach
• seasoned bean sprouts
• 100g carrots, julienned
• 100g red bellpepper, sliced thinly
• 1/2 tsp salt
• 4 servings of cooked rice
• 4 eggs
• Cooking oil

Instructions:

For the Bibimbap sauce:

1. In an small bowl, mix all the ingredients for the sauce and set aside until ready to use.

For the meat:

1. In another bowl, mix all the ingredients for the meat. Let it marinate for at least 1 hour.
2. In a pan, add cooking oil and cook the beef for about 3 to 5 minutes. Do not overcook.

Others:

1. In a pan, add cooking oil. When hot, add julienned carrots and 1/4 salt. Cook for about 2 minutes and set aside.
2. Again add cooking oil to the pan and add bell peppers and 1/4 salt. Cook until soft.
3. Finally, fry your sunny side up eggs.
4. In your individual bowl, add rice in the middle, the meat, sauce and veggies in the sides, and egg on top of the rice.
5. Mix everything and dig in!

Source recipe: Bibimbap by My Korean Kitchen

I hope you enjoy this as much as I did.

Happy Fiesta Friday, party people! 

We are all co-hosting this week’s Fiesta Friday #128. That mean’s voting time! Yay! Make sure to come back to vote.

Wishing you all a blessed week ahead and don’t forget to smile. 😀

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I am also sharing this delicious Bibimbap at

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 Featured at: Happiness is Homemade

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