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.

Ingredients:

For the Steamed Jasmine Rice

350 g (heaped 1 1/2 cup) Jasmine rice
500 ml (2 cups) cold water

For the Spicy Gochujang Sauce

1/4 cup gochujang paste
2 tablespoons mirin
1 teaspoon sesame oil
2 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons toasted sesame seeds

For the Seasoning Sauce

1/4 cup soy sauce
2 tablespoons mirin
1 teaspoon sesame oil

For the Stir-Fried Pork Belly

1 tablespoon vegetable oil
500 g (1/2 lb) pork belly, sliced into batons
1/2 Seasoning Sauce
1 teaspoon sugar
1 teaspoon sea salt
freshly cracked black pepper

For the Stir-Fried Vegetables

1 tablespoon vegetable oil
500 g (1/2 lb) King Oyster mushrooms or other mushrooms, sliced
125 g bean spouts
1–2 carrots, grated or shredded
1/2 Seasoning Sauce
1 garlic clove, finely chopped
freshly cracked black pepper
150 g spinach leaves

To Serve

sesame oil
kimchi
1 fried egg, per person

Prep Time:

30 minutes

Cook Time:

30 minutes

Total Time:

60 minutes

Click here for the recipe

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