Bibimbap

A Bibimbap is a delicious Korean rice bowl served with succulent meat, sautéed vegetables and topped with a golden fried egg. Serve it in a Korean stone bowl for maximum enjoyment!

One of my favourite Korean dishes might just be Bibimbap. And not just any old Bibimbap, but one served in a dolsot, or a Korean stone bowl, which is preheated in the oven and so it keeps your dish sizzling hot right until the last spoonful! I think it might just be the perfect winter dish.

Bibimbap is a Korean dish which loosely means “mixed rice”. Rice is served in a large bowl with various vegetable dishes which have been cooked separately, together with some grilled meat, and topped with an egg yolk or a fried egg. To eat, you simply use a spoon to mix everything together, so that every spoonful contains a bit of everything.

• 350 g (1 ½ cup) Jasmine rice
• 500 ml (2 cups) cold water

• ¼ cup gochujang paste
• 2 tablespoons mirin
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons toasted sesame seeds

• 1 tablespoon vegetable oil
• 500 g (½ lb) pork belly, sliced into batons
• 1 teaspoon sea salt
• black pepper, freshly cracked

• 1 tablespoon vegetable oil
• 500 g (½ lb) King Oyster mushrooms or other mushrooms, sliced
• 1 teaspoon sea salt
• black pepper, freshly cracked
• 1 teaspoon soy sauce
• 125 g bean spouts
• 1-2 carrots, grated or shredded
• 150 g spinach leaves

• sesame oil
• kimchi
• 1 fried egg, per person