There is no way to say how much I love bibimbap. It is the most delicious Asian dish I have ever tasted.
Up to a few years ago, I had never had any Korean food: in France, you get a lot of sushi, a lot of dim sum and nuoc mam (fish sauce), but you don’t really hear about Korean restaurants.
Korean food seems to be the most underrated Asian cuisine out there, but let me tell you, it deserves to be first on the list. The first time I tried kimchi pancakes and dolsot bibimbap, a dish of rice with mixed vegetables and spicy gochujang sauce, topped with a raw or fried egg and sometimes beef and served in a hot stone bowl, I was instantly bowled over. The flavours are simply delicious.
Making bibimbap at home is not as complicated as it would seem: buying the gochujang paste, which is pretty specific, takes some digging (I bought mine on Amazon and got it delivered within two days), but the rest of the ingredients are easy to find in any large supermarket.
200g rice (brown or white)
1 onion, halved and sliced
2 carrots, sliced into strips (with a peeler is best)
100g shiitake mushrooms, sliced
100g baby spinach
Dark soy sauce
Agave or rice malt syrup
1 spring onion, chopped
Coconut oil or ghee
For the Gochujang sauce:
1 tbsp Gochujang paste
1 tbsp sesame oil
1 tbsp dark soy sauce
1 garlic clove, crushed and chopped
1/2 tbsp agave or rice malt syrup
1. Mix all ingredients for the Gochujang sauce together and set aside
2. Cook the rice however you like (I use a rice cooker) and keep warm.
3. Heat a tablespoon of coconut oil or ghee in a wok and stir-fry each vegetable separately (carrots, mushrooms, bean sprouts, onions and spinach), adding a dash of toasted sesame oil, soy sauce and sweetener for each one. Set each aside on a plate.
4. Fry the eggs in a separate pan.
5. Serve warm rice, topped with vegetables and an egg, with some spring onion and black sesame seeds to finish.
6. Add gochujang sauce to taste and mix everything together.
For a meaty version, marinate some pork belly, in fine slices, in the gochujang sauce (you’ll have to make a little bit more), and fry them in the wok until cooked before putting together your dish like previously explained (step 5).