Bibimbap (비빔밥) Korean Bowl

Bibimbap (비빔밥) “Bibimbap,” which means “mixed rice” in Korean, is a vibrant and flavorful dish from my youth. It features a warm bowl of rice topped with a colorful array of seasoned vegetables and a fried egg; all mixed together with spicy-sweet gochujang (Korean chili paste). No matter how late it was at night, my father would always be waiting up for my siblings and me, ready with a feast of Korean food after our dates or nights out with friends. Growing up in Korea, he often went hungry as a young boy, and he would tell us stories about those difficult times. That’s why it brought him such joy to cook for us here in the United States, where food was plentiful. We are truly blessed to live in a country of abundance. My father passed away many years ago, but it fills me with great joy to carry on his Korean cooking traditions and keep his love of food—and family—alive in every dish I make.

Bibimbap (비빔밥) Korean Bowl 

Ingredients for the Bowl:

2 cups white sticky rice 

1 medium carrot, julienned

1 bunch spinach (or any leafy green)

10 dried shiitake mushrooms, sliced 

1 small zucchini, julienned

1 cucumber, sliced 

2 eggs, fried sunny side up

1 tablespoon sesame oil 

Optional: diced green onions, sesame seeds for garnish 

 

Ingredients for the Gochujang Sauce:

2 tablespoons gochujang (Korean chili paste)

1 teaspoon sesame oil

1 teaspoon honey

1 tablespoon water

Mix all sauce ingredients together and set aside.

 

Instructions: 

1.     Soak 10 dried shiitake mushrooms in cold water for at least an hour, longer is better if possible.  Squeeze the liquid from the mushrooms and slice. Heat sesame oil in a skillet and sauté the mushrooms for a few minutes, adding salt and pepper if desired. 

2. Blanch the spinach in boiling water for 30 seconds, then rinse under cold water and squeeze out excess water. Season lightly with sea salt and a few drops of sesame oil. Sauté the carrot, zucchini, and mushrooms separately in a little oil and salt until just tender. Keep each vegetable separate for color and texture.
3. Fry eggs sunny side up so the yolk stays runny (traditional for bibimbap).
4. Assemble the bowl: Place warm rice in a bowl. Arrange the vegetables beautifully on top in sections. Add the fried egg in the center.
5. Drizzle the gochujang sauce over the top. Sprinkle sesame seeds and add sliced green onions on top.  Mix everything together before eating.