Korea
Bibimbap
The bowl where everything comes together
“Bibim” means to mix, “bap” rice. Bibimbap is leftover cookery and a study in harmony at once: separately prepared vegetables (namul), meat and an egg arranged over rice – then vigorously mixed at the table.
The five colours stand for balance. Gochujang, the fermented chilli paste, binds it all into a sweet-spicy whole. In a stone bowl (dolsot) a crisp rice crust forms at the bottom.
Ingredients
- Cooked rice2 bowls
- Minced beef200 g
- Spinach, carrot, sprouts, mushrooms1 handful each
- Egg2
- Gochujang (chilli paste)2 tbsp
- Sesame oil & soy sauce1 tbsp each
- Sesameto sprinkle
★ = available authentic in the Asia Boutique
Preparation
Blanch or fry the vegetables separately, seasoning each with sesame oil, salt and garlic (namul).
Fry the minced beef with soy sauce and sugar.
Divide rice into bowls, arrange vegetables and meat in a circle.
Top with a fried egg, gochujang and sesame.
Mix vigorously before eating.
Make it original
Real gochujang and toasted sesame oil give bibimbap its unmistakable sweet-spicy depth. Available in the Asia Boutique.