Saturday, January 10, 2015

Korean cooking: Bibimbap

While we were in Korea, we had a lot of great food, but my favorite was bibimbap. I didn't have this at home a lot when I was growing up, more of a simpler version of just rice with a couple additions. When I had the full blown dish, I was hooked. I've been looking forward to making it at home. It's not difficult... there are just a lot of separate bits to prepare.

Bibim means "mixed" and bap means "rice". Add in toppings - it's ideal to have at least five different colors of toppings, some gochujang - red chilli paste, bbq beef and a fried egg.

For our bibimbap I made spinach, bean sprouts, carrots, mushrooms, and bbq beef. I added some kimchee I had in the fridge too. I mixed the gochujang with sesame see oil, sugar and garlic for a little sweetness. My fried egg was a little over cooked but I'll work on that.

The entire thing was mixed heartly and eaten with a long handled spoon. Delicious.

I had dolsot, stone bowls to serve the bibimbap in but I didn't heat them up to make dolsot bibimbap. If you heat the bowls, the rice gets nice and crispy on the bottom. I'm not sure if I can heat the stone bowls on our glass stove top, I need to do some research on that first. Hopefully next time I make it I'll have it figured out.

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