BIBIMBAP

Introduction

Bibimbap is one of the most iconic Korean mixed rice dishes, where a variety of ingredients are beautifully arranged over warm rice, then mixed together with gochujang (Korean chili paste) and sesame oil before eating. Its harmony of flavors, vibrant colors, and rich nutrition make it a dish beloved not only in Korea but also around the world.

One of the charms of bibimbap is its versatility—ingredients can be adjusted depending on what’s available and tailored to personal taste. Whether enjoyed at home or presented as a traditional Korean meal abroad, bibimbap represents the essence of Korean cuisine, offering both visual delight and delicious flavor.

Ingredients

• 1 bowl of steamed rice – The base of bibimbap, fluffy rice enhances the flavor of the toppings.

• 50g spinach – Lightly blanched and seasoned with salt and sesame oil.

• 50g gosari (fernbrake/bracken) – A traditional Korean ingredient that adds a deep, earthy flavor.

• 50g bellflower root (doraji) – Slightly bitter with a unique texture that enriches the dish.

• ½ carrot – Julienned and stir-fried, adding sweetness and color.

• ½ zucchini – Julienned and stir-fried, softens nicely and blends well with other ingredients.

• 1 egg – Usually fried sunny-side up, adding richness to the dish.

• 2 tbsp gochujang (Korean chili paste) – Provides signature spiciness and depth. Adjust to taste.

• 1 tbsp sesame oil – Enhances flavor and aroma.

• A pinch of salt – For seasoning vegetables.

• Sesame seeds (optional) – Sprinkled on top for a nutty finish.

Instructions

1. Prepare the spinach:
   Blanch the spinach briefly, squeeze out excess water, and season with a little salt and sesame oil. Avoid over-blanching to keep it fresh and green.

2. Prepare the fernbrake and bellflower root:
   Season separately with salt and sesame oil, then stir-fry lightly. It’s best to soak and pre-cook them beforehand for tenderness.

3. Prepare the vegetables:
   Julienne the carrot and zucchini, then stir-fry them lightly in a pan. Be careful not to overcook, as they should keep some texture and color.

4. Assemble the bibimbap:
   Place steamed rice in a bowl, then neatly arrange the seasoned vegetables on top in sections, creating a colorful presentation.

5. Top with egg:
   Place a fried egg (sunny-side up) in the center. The runny yolk adds flavor and blends beautifully when mixed.

6. Add seasoning and serve:
   Add gochujang and sesame oil to taste. Mix everything together well before eating. Adjust the amount of chili paste depending on your spice preference.

Tip: Bibimbap is often served with a side of soup and kimchi. For an authentic touch, serve in a hot stone bowl (dolsot) to create a crispy layer of rice at the bottom.