The word bibimbap (비빔밥) literally means "mixed rice". Very famous in Korea and also known all over the world, it can be considered the Korean national dish par excellence. The bibimbap recipe contains the philosophy behind Korean cuisine, that is, a complete, healthy and nutritious dish.
The bowl in which it is commonly served is dolsot (돌솥), a hot stone pot at the base of which the rice then forms a delicious crust. If you don't have dolsot, you can serve the bibimbap in a normal bowl: in this case, I recommend placing a fried egg on top of the vegetables instead of the raw yolk.
The recipe that I propose is for a portion and is the most common and well-known one based on vegetables - if you don't like some present vegetables you can replace it or integrate it with mushrooms or cucumber. There is a richer version which provides for the addition of beef bulgogi.
I recommend: stir well before eating!
1 portion of steamed rice
1 flap of yellow pepper
1 flap of red pepper
1 large spoonful of previously boiled mung bean sprouts
1 generous spoonful of previously boiled spinach
1 fresh egg yolk or 1 whole egg
- Cut the vegetables into thin strips.
- Heat a pan and add a drizzle of oil. Add the carrots and sautée with a sprinkling of salt and pepper. Remove from the pan and clean it with kitchen paper. Repeat the same procedure individually with the zucchini, red pepper and yellow pepper.
- When stir-frying the mung bean sprouts and then the spinach, add the sesame seeds to each of the two preparations.
- Take the dolsot (or bowl) and pour the hot steamed rice into it. Add 1/2 tablespoon of sugar, a pinch of salt and 1 teaspoon of rice vinegar. Mix carefully.
- Arrange all the vegetables cooked individually on the rice, in a radial pattern.
- If you use dolsot then put it on the stove on a low flame. Place the egg yolk in the center of the bibimbap and sprinkle with sesame seeds. Add gochujang to taste. Leave to sizzle for a few minutes and serve immediately.
- If using the bowl, cook an egg in a pan and place it on the bibimbap. Sprinkle with sesame seeds, add the gochujang to taste and serve immediately.