Take a trip to the heart of Korea with Bibimbap — a big bowl of perfectly cooked rice loaded with all sorts of colorful veggies, tender mushrooms, and a fried egg, all topped off with a drool-worthy gochujang sauce.
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Do you know what the best thing about a Bibimbap is? It is the ultimate Korean food mash-up that gets your taste buds doing a happy dance. Picture this: a bunch of yummy flavors, a medley of textures and a rainbow of colors all in one amazingly appetizing dish. Just one bite and you’ll be hooked, I promise!
So what’s the secret to a perfect Bibimbap? It’s all about harmony: a fusion of spicy, sweet, tangy and savory tastes. Perfecting the art of mixing thin veggies slices, shiitake mushrooms, a perfectly fried egg and fluffy rice, all under the divine spell of that volcanic gochujang sauce.You’re not only going to turn into a Bibimbap master, but your home cooking game is set for a major level up!
what is bibimbap?
“Bibimbap” means “mixed rice” in Korean. It dates all the way back to the ancient Joseon Dynasty, when farmers would celebrate the end of their harvest season by sharing a big bowl of rice mixed with whatever was left over. Fast-forward to today and there are endless ways to make this dish, showing off just how awesome and diverse Korean cuisine is (like this Korean beef stew).
Is Bibimbap Healthy?
Bibimbap has it all! Lots of healthy veg, like carrots, bean sprouts, and mushrooms; rice as a source of carbs for energy. There is also protein in there in one form or another (whether you add chicken, beef, or tofu, or nothing at all, there is at least a hard-boiled egg!). Be mindful of the gochujang sauce, though; it could be high in sodium.
INGREDIENTS
Don’t be intimidated by this long list; instead, think of the wide variety of foods you’re going to eat!
- 1 cucumber, thinly sliced
- 2 tsp rice vinegar
- 1 ½ tbsp sesame oil
- 1 cup mung bean sprouts
- 1 carrot, shredded
- 1 tsp soy sauce
- 2 cups white rice
- 2 fried eggs
- 3 oz shiitake mushrooms, sliced
- Gochujang sauce
- black and white sesame seeds
- pinch of sea salt
- 1 tbsp scallions, chopped
INSTRUCTIONS
The Cucumber
In a small bowl, add the cucumber slices and toss with 1 teaspoon of rice vinegar, ½ tablespoon of sesame oil, and season with a pinch of sea salt. Set aside.
The Carrots
In another small bowl, combine the shredded carrots with 1 teaspoon of rice vinegar and a pinch of sea salt and set aside.
The Mushrooms
Heat 1 tablespoon of sesame oil in a medium skillet over MED-HIGH heat. Add the sliced shiitake mushrooms and cook for 3–4 minutes until cooked and browned. Season with soy sauce. Remove from the pan and set aside.
The Egg
In the same skillet, add the egg and fry it sunny side up, for about 3 minutes.
The Assembly
Assemble bowls with rice, cucumber slices, bean sprouts, carrots, and shiitake mushrooms. Top with the fried egg and sprinkle with chopped scallions and sesame seeds. Drizzle with the gochujang sauce if preferred.
Variations
- As discussed above, you can add any kind of protein like chicken and pork, but also seafood like shrimp or squid.
- Substitute meat with tofu if you are looking for a vegetarian or vegan version. I recommend my healthy baked tofu.
- Add other vegetables of your choice like spinach, zucchini, or eggplant.
- You can also replace the rice with noodles, like glass noodles, soba noodles or thin wheat noodles.
Other Rice Dishes you might like to try
These aren’t necessarily Korean dishes but are options if you have a hankering for rice. Give them a go!
Mexican Chicken Bowls with Cauliflower Rice: Far from Korea is this dish that comes from South of the Border, but just as delicious. A cornucopia of ingredients on a bed of rice.
Spicy Tuna Rice Casserole: Think of this casserole as a giant tuna roll that requires just one pot to come to life. A crowd pleaser that is also gluten-free!
Indian Chicken Rice Casserole: Another casserole-like dish, this time from India. This one also comes together in just one pot but features all the lovely spices we’ve come to associate with Indian cuisine.
FAQs
While short-grain white rice is the go-to, you can totally switch it up with medium-grain, brown, or even jasmine rice for a unique twist on taste and texture. If you want a totally different experience, use quinoa or rice noodles.
You can swap the egg for thinly sliced beef, chicken, tofu, or even try some tempeh.
For all the vegetarians and vegans out there, don’t worry – traditional gochujang sauce is made with fermented soybeans and red chili peppers. Just replace the honey with agave or maple syrup.
It can be as spicy as you want depending on how much gochujang sauce you include.
How to Store Bibimbap
Stowing your Bibimbap? Keep it separated – veggies, shrooms, rice, eggs, and gochujang each get their own container. Straight into the fridge after it has cooked down, and aim to consume most within five days, though eggs and sauce are better eaten within three.
To warm up, start with heating your rice and mushrooms first. As they warm, lay out your veggies to keep their crunch. You can also add a fresh fried egg.
Ingredients
- 1 cucumber thinly sliced
- 2 tsp rice vinegar
- 1 ½ tbsp sesame oil
- 1 cup mung bean sprouts
- 1 carrot shredded
- 1 tsp soy sauce
- 2 cups white rice
- 2 fried eggs
- 3 oz shiitake mushrooms sliced
- 1 Gochujang sauce
- black and white sesame seeds
- pinch of sea salt
- 1 tbsp scallions chopped
Instructions
- In a small bowl, add the cucumber slices and toss with 1 tsp rice vinegar, ½ tbsp sesame oil, and season with a pinch of sea salt. Set aside.
- In another small bowl, combine the shredded carrots with 1 tsp rice vinegar and a pinch of sea salt and aside.
- Heat 1 tbsp sesame oil in a medium skillet over medium-high heat. Add the sliced shiitake mushrooms and cook for 3–4 minutes until cooked and browned. Season with soy sauce. Remove from the pan and set aside.
- In the same skillet, add the egg and fry it sunny side up, for about 3 minutes.
- Assemble bowls with rice, cucumber slices, bean sprouts, carrots, and shiitake mushrooms. Top with the fried egg and sprinkle with the chopped scallions and the sesame seeds. Drizzle with the gochujang sauce if preferred.
Tips & Notes:
- You can swap the egg for thinly sliced beef, chicken, tofu, or even try some tempeh. Just whip up a flavor-packed marinade with soy sauce, garlic, and sesame oil, and you’re golden.
- While short-grain white rice is the go-to, you can totally switch it up with medium-grain, brown, or even jasmine rice for a unique twist on taste and texture. If you want a totally different experience, use quinoa or rice noodles.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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