Bibimbap
Bibimbap literally translates to "mixed rice". Everything with bap in the end is basically "with rice". I learned from "my Korean kitchen" that Bibimbap is a nice left over dish. So, you have sticky rice left over, a bit of broccoli, mushrooms, soy beans, meat of any sorts, carrots or whatever you like, you basically add that on a bed of rice all around for good looks. The topping is a sunny side up, runny egg and some sesame seeds.
The kick here is the sauce. I have 4 different sauce recipes for you. For the actual Bibimbap is no real recipe as you can use your left over veggies. I just removed all other sauces they might have been on and rinse them with water. Including the meat. I had Bolognese sauce left over so I washed the meat with water and just added a bit soy sauce and sesame oil. Same with the vegetables. If they weren't cooked yet, just carefully sauté them in a pan with sesame oil. If you have toasted Seaweed, cut them into strips and add to your vegetables. Makes a nice add on.
For the first sauce you need:
- 1/2 cup Gochujang (or less depending on your heat tolerance. Ours is 1 TSP lol)
- 1/4 cup toasted sesame oil
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup toasted sesame seeds
- 4 TSP vinegar (apple or rice)
- 4 TSP minced garlic
Mix everything in a bowl together. Add onto your Bibimbap and mix everything together.
For the second sauce you need:
- 2 TBSP Gochujang (1/4 TSP for us)
- 1 TBSP Sesame Oil
- 1 TBSP Sugar
- 1 TBSP water
- 1 TBSP roasted sesame seeds
- 1 TSP vinegar (apple or rice)
- 1 TSP minced Garlic
Mix everything together in a bowl
For the third sauce you need:
- 1/2 cup Doenjang (korean soybean paste)
- 1/4 cup water
- 1/4 cup toasted sesame oil
- 1 1/2 TBSP honey
- 2 TBSP toasted sesame seeds
- 1 TBSP minced garlic
Mix everything in a bowl together.
For the forth sauce you need:
- 1/2 cup soy sauce
- 4 TSP sugar
- 2 TSP toasted sesame oil
- 1 TSP minced Garlic
Mix everything together in a bowl.
Guten Appetit
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