Bibimbap 
(Korean mixed rice bowl with toppings)

Koreans love bibimbap, and this simple rice dish is often used as a tasty way of using up leftovers. A generous helping of steamed rice is placed in serving bowls, topped with a variety of meat and vegetables and seasoned to taste with a spicy, strong fermented soybean paste called gochujang.

Just prior to eating, the diner mixes all everything together — bibimbap means roughly “mixed up rice” — and the whole, wonderful mess is eaten with gusto.

Gochujang paste can be found online and in Korean and other Asian markets. Simple seasoning with soy sauce will do if can’t find gochujang.

Bibimbap

Course: Grains, MeatsCuisine: Korea

Makes

4

servings

Koreans love bibimbap! Steamed rice is placed in serving bowls, topped with a meat and vegetables and seasoned to taste with a spicy, strong fermented soybean paste called gochujang.

Ingredients

• Hot, steamed sticky rice — about 8 cups

• Prepared meat, seafood or poultry (see variations)– about 2 cups

• Seasoned vegetables (see variations) — about 2 cups

• Eggs, cooked sunny-side up — 4

• Gochujang paste (optional) — 4 to 6 tablespoons

Directions

• Divide the rice between four deep serving bowls.
• Top each portion of rice neatly with equal portions of meat and vegetables. Lay the fried egg over the meat and vegetables and add a healthy dollop of gochujang paste to each portion on the side or in separate little bowls.
• Each diner mixes the ingredients into the rice with chopsticks or a spoon, seasoning it to taste with the gochujang paste.

Bibimbap Notes and Variations

• Any number of items can be used to top your bibimbap. Below is a list of some of the most common bibimbap toppings, but feel free to experiment.

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