Bibimbap Made Easy
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We learn that Korea’s Bibimbap is a very practical dish for a person or family anywhere on a budget, and it is easy as well as balanced in nutrition. Basically, for Koreans, their Bibimbap is made with cooked white rice, seasoned, sautéed vegetables, chili pepper paste and an optional small amount of meat or an egg. They mix it all together, the egg breaks into the mixture and they devour a delicious meal.

We can North Americanize Bibimbap by using a brown rice and choosing fresh vegetables, even canned beans, seasoning these with fresh garlic, gingerroot, spices and herbs.

Eggs are a good protein, consider two eggs per person, if you are using no meat. Tofu is another protein possibility.

A substitute for chili paste can be any hot sauce, cayenne or pepper flakes to taste.

Use this method:

Sauté raw vegetables in wok or large skillet until cooked but still crunchy. Remove.

Sauté chopped, raw meat until done.

Return vegetables to wok.

Add cooked rice

Keep warm over low heat.

In separate skillet poach or fry eggs.

Divide vegetable mixture into bowls, top with eggs and chili seasoning.

Quick-mix each bowl and serve immediately.

 

 

 

 

 

 

 

Bibimbap (Korean pronunciation: [pibimbap][1]) is a signature Korean dish. The word literally means “mixed meal.” Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating.[2] It can be served either cold or hot.

Bibimbap is quintessential Korean home cooking and is very simple to make at home.  Versions of bibimbap differ from region to region in Korea and from household to household. Bibimbap is one of those dishes that makes that adage about eating with your eyes entirely true.  This classic Korean dish is a beautiful mélange of colorful fresh vegetables, a little bit of meat, and often topped with a bright runny fried egg and then mixed together with rice and deep red gochujang, a spicy red chili paste.  The result is a dynamic mess of a dish that is somehow gorgeous.

 

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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