Are you BIBIMBAP READY?
Want Bibimbap right now? Just use what you have in your fridge!
This recipe is v flexible and can be tweaked for vegans, vegetarians, pescatarians and carnivores. So rather than a recipe - below are the essentials and main seasonings! I do an intro in the below video going over the basics of bibimbap- if you want just the cooking action, skip to 4 min 30 sec on the video.
Essential Ingredients:
- Cooked Rice
- Veg: 3 ways to prepare veg for bibimbap. Just chop into easy to mix peices (julienne or bite size peices).
1. Raw: Any Salad leaves, Sprouts (alfafa, baby sprouts), Radishes, Cucumbers etc.
2. Steamed: Julienne or bite size pieces. And pop on the steamer for 10 min or so. Season.
3. Stir-fried: Quick stir fry in a bit of oil. Season.
Seasoning options: Garlic, Salt, Pepper, Sesame Oil, Sesame Seeds
*Note that for Seasoning- you can use just one or a combo. Note that Sesame Oil is for flavouring rather than cooking. So turn off the heat before adding it as seasoning.
- Fried Egg
- Protein: Anything cooked and cut into bite size peices. Even a can of tuna works well! Can also make it with sushi grade raw fish.
Gochujang Sauce (2 people):
- Gochujang 2 tsp
- Water (optional- If you don't like spicy add a few tsp to taste)
- Sesame Oil 1 tsp
- Sugar 1 tsp
- Sesame Seeds 1 tsp
Mix and taste, tweak if you want to. Just add more of anything you want more of. If you don't like your food spicy, you can make a Soy based sauce: Soy sauce + Sesame oil + Sesame Seeds + Sugar + Minced Garlic + Spring Onion instead of the Gochujang Sauce.
Grab a bowl. Add rice, arrange the ingredients, add the gochujang sauce. Fried egg optional. Mix and enjoy!
