Thursday, January 26, 2012

Food for the Soul: Bibimbap

via Mrs. Ryeong

Bibimbap (빕임밥; "mixed rice") is a beautiful dish to look at, with colorful vegetables arranged in a wheel around an egg in the middle. It also happens to be really healthy, and good comfort food.

You can use whatever vegetables you have on hand, over white rice, cooked a little drier than the usual Asian-style rice. I like to use carrots, spinach, zucchini, bean sprouts, cucumber, and, if I can find it, fernbracken (고사리).

The key to beautiful, tasty bibimbab is cooking each vegetable separately. Carrots get cut into matchsticks and are seasoned lightly. Other vegetables can get paired with garlic and some green onion. Add sesame oil and toasted sesame seeds to the vegetables, or to the dish as a whole for a lovely warm flavor. (Don't skimp on the sesame; it is truly divine.)

Add some Korean pepper paste (고추장), mixed with water and more sesame oil until it's a nice saucy consistency, plus a fried egg.

Then, destroy your beautiful arrangement by mixing. Eat with a large spoon. Life is good.


  1. You can never have enough sesame oil or toasted sesame seeds! Dishes like bibimbap just aren't the same without it.

    The best ice cream flavor in the world? Black sesame.



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