One of the most essential dishes to Korean culture is bibimbap (비빔밥), which translates directly to “mixed rice.” This colorful dish is known best for its harmonious, palate-satisfying combination of each ingredient. Most commonly made with leftover ingredients and rice, it’s heavily made and celebrated in any Korean household. It’s simple, affordable, and each ingredient is substitutable and can be measured by eye.
- Steamed white rice
- Bulgogi beef (or any protein!)
- 1 carrot, julienned
- Cooked bean sprouts
- Cooked spinach
- Shiitake mushrooms
- 1 egg (over-easy)
- 1 tablespoon sesame seeds
- Gochujang paste
- Soy sauce, to taste
- Sesame oil, to taste
- Wash and cook white rice (preferably sushi rice).
- Blanch spinach and rinse under cold water. Season lightly with salt and sesame oil to taste.
- Julienne carrots and stir fry lightly. Season with a pinch of salt.
- Stir fry bean sprouts until desired texture with a dash of sesame oil and a pinch of salt.
- Put oil in a pan and fry the egg until the whites are almost done, carefully flip the egg and season with a pinch of salt and pepper and wait until the whites are set (for over-easy).
- Stir fry shiitake mushrooms until chewy and lightly season with salt.
- Load the bowl with rice, top with vegetables (be sure to keep the vegetables together – carrots with carrots, mushrooms with mushrooms, etc.)
- Garnish with sesame seeds.
- Take a pic for the gram!
- Put in however much gochujang (or sesame oil/soy sauce) you want, mix, and enjoy!