I was introduced to Korean bibimbap when visiting a friend’s house for dinner and was instantly hooked. This is one of our new favorite meals. I love discovering new types of food. This one is really exciting to me as it is a real flavor and textural sensation. It is easy to prepare, the kids eat it (minus the chilli sauces) and it is healthy. Fresh, crisp, creamy and a little spicy. What is not to like?
For me, the attraction of this meal is the crunchy, crisp rice at the bottom of the bowl. When this is combined with simple fresh ingredients, hot chilli sauce and the creaminess that the egg adds when stirred through, it is extremely moreish.
Bibimbap is often cooked in dolsot bowls. These bowls are made from thick, heavy stone that can be heated on a gas burner of a stove. It took me 6 months to locate a store that sold dolsot bowls, and then collect them (my young boys dislike long car trips and shopping).
In the meantime, I attempted numerous interpretations of this recipe until I perfected a recipe I loved and wanted to share with you. This recipe is not a traditional Korean bibimbap recipe, it is my interpretation of the meal made for me.
In an attempt to make this recipe more accessible to a larger audience, without the need for the dolsot bowls, I began testing this recipe using an iron fry pan. Both the iron pan and the dolsot bowls work equally well, although making the recipe in a pan seemed easier than cooking individual bowls on the hot plates. The timing of the cooking is also based on the use of an iron pan.
I found my pans at a recycle center for a few dollars. After being cleaned up and seasoned they have become a favorite in my kitchen.
- ¼ cup beans - chopped
- 1 carrot - peeled and thinly sliced
- ½ zucchini - peeled and thinly sliced
- 2 cloves garlic - finely chopped
- 4 coriander roots - finely chopped
- 1 tablespoon oil
- ½ tablespoon oil (extra)
- 1 tablespoon soy bean paste
- 250 grams pork fillet - thinly sliced
- Rice - cooked for 2 people
- 1 tablespoon oil (extra)
- 2 eggs
- hot pepper paste or sriracha sauce to serve
- Set rice to cook in rice cooker or on stove
- Add 1 tablespoon of oil to a heated pan and add the garlic and coriander root. Stir until fragrant
- Add the vegetables and stir occasionally until softened slightly. Remove from heat and set aside
- Add ½ tablespoon oil to pan and 1 tablespoon of soy bean paste. Stir until fragrant and then add the sliced pork
- When the pork has just cooked, remove from the heat and set aside
- To a warm cast iron pan add a tablespoon of oil then spread the cooked rice evenly across the bottom of the pan
- Set the pan on a low/medium heat and then add the vegetables on top of the rice and the cooked pork
- Crack an egg on each side of the pan and leave to cook for approximately 5 minutes, until the edges of the egg start to cook. Do not stir. You will also hear the rice sizzling and crackling at this point. If you lift the rice with a spoon or chop stick you should see that it has browned on the bottom
- To serve add the sauce of choice and mix the ingredients together.
- The action of mixing the egg through the hot rice and vegetables will finish cooking the yolk.
The coriander root in the ingredient listing is not an essential ingredient. If you do not have any, leave it out or add a pinch of dried coriander root powder.
Have you tried bibimbap?
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