Bibimbap (both Vegetarian and Meaty Versions!)
This is a wonderful Korean dish. You can make it with or without meat. Serving the fried egg on top is also optionalour family loves the egg, but it's also good without. In traditional bibimbap, I believe the egg is raw and added at the end, to cook on the hot ingredients. Kochu chang is an ingredient you might find only in a Korean grocery. Also, you want to serve this with Kimchi, which is available in the produce section of most big grocery stores.
Yield: 4 Ready in 2 hours
55 people trying soon
|6 cupsShort-grain rice; (white or brown, cooked)|
|6 Eggs; fried|
|Sigumchi Namul; (Big Oven recipe #165012)|
|Mung-bean Sprouts Seasoned with Sesame Oil; (Big Oven Recipe 166140)|
|Korean-Style Cucumber Salad; (Big Oven recipe 104346)|
|Bulgolgi; (Big Oven recipe 160319) (OPTIONAL)|
|4 tablespoonsKochu chang|
|2 teaspoonsSesame oil|
|1 teaspoonSesame seeds; crushed and roasted|
Bibimbap (both Vegetarian and Meaty Versions!) Preparation
Divide rice among six large bowls, about 8 inches in diameter and 2.5 inches deep, heaping it in the center in the shape of a mound. Put a fried egg on top of each mound of rice. Radiating down from it, in somewhat triangular segments, arrange a serviing of each of the vegetable dishes (and a serving of the bulgolgi, if you are making the meat version).
For the sauce, mix the kochu chang, sugar, sesame oil and sesame seeds, and serve on the side.
To eat, add the sauce as desired (it's spicy) and mix everything together. Eat! Yum!
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Bibimbap (both Vegetarian and Meaty Versions!) Reviews
[I posted this recipe.]
4 years, 9 months, 2 weeks, 5 days, 18 hours, 10 minutes ago