Bibimbap is probably one of the most well-known Korean foods in the world. What makes this meal unique? It’s not just a Korean classic, but it’s also delicious, visually appealing, and easy to adapt for countless variations.
A combination of the Korean words for mixing (Bibimbap) and rice (bap), bibimbap calls for combining rice with a variety of veggies. It is usually served with scoops of vegetables nicely set out on top of the rice and mixed tableside. To eat, add a small amount of sesame oil and desired amount of gochujang to the final bowl and mix with a spoon.
What Are the Ingredients for Classic Bibimbap?
Bibimbap is famous for its flexibility, although there are a few staple ingredients. The dish usually includes a combination of cooked vegetables (such as sautéed carrots and mushrooms) and seasoned vegetables (known as namul in Korean), such as spinach and mung bean sprouts.
If you choose to add meat, both raw (the most traditional method) and cooked meat work nicely. This rice dish is traditionally served with meat in Korea.
What Kind of Rice Is Best for Bibimbap?
Korean cuisine often asks for medium or short grain rice. Medium-grain rice, also known as Calrose rice, is less starchy than short-grain rice (which is used for sushi), yet the two are frequently used interchangeably.
Gochujang, a Versatile Korean Pantry Staple
Gochujang, a fermented chili pepper paste, is a must-have in every Korean pantry. Before mixing the bibimbap, a dollop of gochujang is added, providing a delightful jolt of heat to each spoonful of rice and vegetables. Now that you have a tub in the fridge, think about incorporating gochujang in any of these great recipes.
“Chopping all those vegetables takes some time, but the finished bowls of bibimbap are colorful and delicious! There is nice contrast in textures and flavors, and you can add as much or a little gochujang as your taste buds can handle. Then I added marinated beef from my local Korean market and an egg and it was even more satisfying.” —Patty Lee
Ingredients:
- 2 cups medium-grain Korean, or Japanese rice
- 1 large cucumber, sliced into thin strips
- 1 1/2 cups mung bean sprouts
- 1 teaspoon salt, divided, more as needed
- 4 teaspoons sesame oil, divided, more as needed
- 2 dashes sesame seeds, divided
- 1 pound spinach
- 2 medium carrots, sliced into thin strips
- 10 shiitake mushrooms, rehydrated if dried, sliced
- 1 medium zucchini, sliced into thin strips
- 1/2 pound cooked beef, optional
- Fried or medium-soft boiled eggs, optional
- Gochujang, or red pepper paste, for serving
Steps to Make It:
- Gather the ingredients.
- Cook the rice in a rice cooker or on the stove.
- Place the cucumbers in a sieve over a bowl and season with 1/2 teaspoon salt. Toss with your hands and leave for about 20 minutes. Rinse under running water and drain.
- Heat a medium saucepan of water to a boil. Add the mung beans and blanch for 30-60 seconds, or until the tips are slightly wilted but still crunchy. Scoop out with a slotted spoon and place in a small bowl.
Cool until safe to handle, then gently squeeze any excess water over the sink. Season the bean sprouts with 2 teaspoons sesame oil, 1/2 teaspoon salt, and a dash of sesame seeds. - Return the saucepan of water to a boil, then add the spinach in handfuls. Cook for 1-2 minutes, or until the spinach wilts. Scoop out with a slotted spoon and place in a medium bowl.
Cool until safe to handle, then squeeze the excess water from the spinach over the sink. Season with the remaining 2 teaspoons sesame oil, 1/2 teaspoon salt, and remaining sesame seeds. - A sprinkle of oil into a pan over medium-high heat. Sauté the carrots with a dash of salt for about 2 minutes, or until soft but crisp. Remove from the pan and set aside.
- Next, sauté the mushrooms with a splash of salt, adding additional oil as needed. Cook until soft and faintly browned, about 5 minutes. Remove from the pan and set aside.
- Add a drizzle of oil to the pan. Sauté the zucchini with a splash of salt until soft, about 4 minutes.
- Place cooked rice in a large bowl and top with vegetables.
- If desired, place beef, eggs, or both in the center.
- Serve each dish with a small bowl of gochujang and sesame oil.
Conclusion:
Classic Korean Bibimbap is more than simply a dish; it’s a colorful celebration of Korean culture with an ideal combination of flavors and textures. By following the techniques to make this popular dish, you can bring a taste of Korea into your kitchen. The beauty of Bibimbap is in the simplicity and variety it allows, playing with different vegetables, proteins, and sauces to make it your perfect fit.
Whether one goes for the traditional beef version or a vegetarian alternative, the trick is to come up with the correct mix of ingredients and flavors. The gochujang sauce adds a tasty kick, while the fresh vegetables and properly cooked rice give a filling base. Remember to serve Bibimbap in a hot stone bowl to get that true crispy rice layer at the bottom, which improves the whole dining experience.