Bibimbap literally means 'mixed up rice' and is a traditional comfort food in Korea usually served in a warm stone bowl. I first tasted this delicacy many years ago at a Korean restaurant in Santa Clara, CA. I fell in love with the dish.
It starts, of course, with warm rice. I use Korean rice as it always cooks to the perfect sticky texture.
There are many varieties of bibimbap and when made at home it usually includes whatever vegetables that are on hand at the moment. It also includes some grilled marinated beef. Our sirloin was marinated with soy, sesame oil, vinegar and a little sugar before grilling. Most of the vegies here are quickly sautéed and some are raw. We have cucumbers (raw), zucchini, red onions, carrots, spinach and garlic, and shitake mushrooms.
The vegetables were carefully placed on top of the rice putting complimentary colors next to each other to show off the variety of foods. The beef was placed on top.
I like the traditional way of seving a fried egg on top with a runny yolk, of course.
The dish was garnished with green onion. It is also served with sesame seeds and a spicy chili sauce made from gochujang paste, soy, sesame oil, vingegar and sugar.
That's it! Mix it all up together and eat.
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