Bibimbap (both Vegetarian and Meaty Versions!)

Recipes » Main Dish » Main Dish - Other

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

Cuisine: AsianMain Ingredient: Vegetables

(5, 1) 100% would make again (reviews)

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Bibimbap (both Vegetarian and Meaty Versions!)

photo by kyumibyul

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Ingredients

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Original recipe makes 4

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 teaspoonsSugar

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!