Bibimbap means mixed rice in Korean. It usually consists of rice, seasoned vegetables, gochujang (red chili paste), a fried egg, and meat. Bibimbap is my favorite thing to eat during week nights because it’s healthy and easy to make. It does require some preparation ahead of time but being able to have a healthy and warm dinner in less than 10 minutes is worth it.
In the beginning of the week, I make all the vegetables and keep them in tupperware in the fridge. I use brown rice because I love the nutty texture and it’s healthier for you. I make a big pot so I have it at my disposal. As for the vegetables, my favorites are shitake mushrooms, carrots, bean sprouts, zucchini, and spinach. I cook them all separately but pretty much the same way with 2 tablespoons of toasted sesame oil, salt and pepper. With 2 additons: The spinach I cook with garlic and I add a little bit of soy sauce to the shitake mushrooms. You would also include meat like bulgogi but I’ve been opting for a vegetarian bibimbap. If you want a great bulgogi recipe read here.
So if you already have the vegetables, meat and rice the assembly is really fast! To assemble the bowl, I put a couple of scoops of rice, then the vegetables, the fried egg on top, and a teaspoon of gochujang or more to your taste. The gochujang I bought at a Korean grocery store called H Mart here in the city. Finally, you mix everything together making sure everything gets a little bit of gochujang. I love eating my bibimbap with my mom’s homemade kimchi.