Bibimbap is well known as one of the most representative dishes of Korean cuisine. It consists in steamed rice, mixed with vegetables, meat, eggs and chilli pepper paste.
One of the key concepts behind this dish, is the concept of five colours. The five colours being blue, red, yellow, white and black are present either in the ingredient, or in the garnishment. Each colour/ingredients has its own properties and is connected to an organ in the body. The balance and harmony of the colours are the bases of an healthy food.
Today we propose a simple bibimbap recipe I prepared at home. You can use seasonal vegetables or any vegetables you like or also add meat. This version we prepared is vegetarian and used carrots, radish, courgette and mushrooms.
Ingredients for 2 people
- 2 cups (240 g) of sticky rice
- 1 carrot
- 100 g champignon mushrooms
- 2 eggs
- 200 g radish (half radish)
- 1/3 (100 g) of courgette
- 1 tea spoon red chilli pepper powder
- 1 spoon soy sauce
- 2 tea spoon of iodised salt
- Wash the rice to eliminate the excess of starch
- Place the rice in the rice cooker or in a pot and start cooking it. While the rice is cooking proceed as below
- Wash and julienne the vegetables and slice the mushrooms
- Put a spoon of oil in a frying pan, heat up the oil and stir-fry the radish
- After the radish has become tender, place it in a bowl and mix it with the red pepper powder
- Stir-fry the courgette, add a pinch of salt and place it in a plate for later
- Stir-fry the carrot and set aside
- Stir-fry the mushrooms adding a spoon of soy sauce.
- Once the rice is cooked, start arranging it in a bowl together with the vegetables
- Fry the 2 eggs and place it in each bowl
- Serve the bibimbap together with kimchi and chilli pepper paste (gochujang)
Add some chilli pepper into the bowl, mix everything and enjoy!