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