As an American woman with a love for international flavors, Korean Bibimbap is a dish that I can’t get enough of. It’s like a work of art in a bowl.
I start by preparing the vegetables. I julienne carrots, thinly slice cucumbers, and shred some lettuce. I also sauté bean sprouts with a little salt and sesame oil until they are tender. For the mushrooms, I use shiitake. I slice them and cook them in a pan with soy sauce and a bit of sugar until they are nicely glazed.
The protein can vary. I often choose beef. I marinate thin slices of beef in a mixture of soy sauce, garlic, sesame oil, and a little honey. I then quickly stir-fry the beef until it’s cooked through but still tender.
Now, it’s time to assemble the Bibimbap. I place a bed of warm cooked rice in a large bowl. Then, I artfully arrange the vegetables and the beef on top of the rice. I make sure to create a colorful display. In the center, I place a fried egg. The runny yolk is a delicious addition.
To finish it off, I drizzle some gochujang sauce over the top. This spicy red pepper paste adds a kick of flavor. When you’re ready to eat, you mix everything together. The combination of the different textures and flavors – the soft rice, the crunchy vegetables, the savory beef, and the spicy sauce – is truly amazing. It’s a healthy and satisfying meal that can be enjoyed any time of the day.