Bibim means “mixed” while bap means “rice”. That’s exactly what this dish has to offer – a mixture of steamed rice, sautéed vegetables and a fried egg. Bibimbap is considered the ultimate comfort food and is found in every nook and cranny of Korea.
In houses, the Bibimbap is the perfect way to use up one-day leftovers. So no matter what’s there in your refrigerator – chicken, beef, tofu – throw it in. This Korean dish is usually served cold in summers and piping hot in winter. To add a dash of spice, Bibimbap is always served with Gochujang – a thick, spicy paste of red chillies.
Putting this together, however, is not a meaningless, thoughtless task. For the sake of aesthetics, remember to top it with five differently coloured vegetables. Try putting some shiitake mushrooms (brown), shredded cucumber (white), julienned carrots (orange), sliced zucchini (green), and bean sprouts (yellow). The raw egg goes on top of all this.
Digging into this is also an art. Slather the Gochujang (depending on how much spice you can handle) on the top. Mix it all together using a spoon – the raw egg will cook in the heat of the rice and the colour will change to orange. That’s your signal – go get your must-eat in Korea – Bibimbap!
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