Bibimbap
비빔밥
A representative Korean one-bowl dish made by topping warm rice with colorful seasoned vegetables (namul), stir-fried meat, and an egg, then mixing it with gochujang and sesame oil.
Flavor
The spicy-sweetness of gochujang, the nuttiness of sesame oil, and the diverse textures of crunchy vegetables create a perfect harmony in your mouth.
Cooking Tips
When stir-frying vegetables, cook them quickly over high heat to prevent moisture from forming and to maintain a crunchy texture.
Substitutes
If you don't have Korean namul, it's also great to use vegetables that are easy to find at local marts such as spinach, carrots, mushrooms, zucchini, and broccoli by slicing and stir-frying them. You can also use a soy sauce base instead of gochujang.
Brands
(Ready-made brand) Bibigo home meal replacement Bibimbap kit.
Where to buy
Korean restaurants, Asian marts (meal kit/frozen section).
Storage
Rice and gochujang should be mixed just before eating. Keep the remaining stir-fried vegetables and meat in separate airtight containers in the refrigerator (0~4°C) and consume within 2–3 days.
Related
Dolsot Bibimbap (Dolsot Bibimbap), Yangpun Bibimbap, Ssambap.
FAQ
Q. Do I have to mix it with a spoon?
A. Koreans prefer using chopsticks to mix it gently so that the vegetables don't wilt and the rice grains don't get crushed.