Traditional Korean Bibimbap

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This Bibimbap offers a fancy way to use all of the left over bits and bobs in your fridge after the festive season.

Korean Culture

Existing in Korean culture for centuries, Bibimbap is a dish originating in rural areas of Korea and was popular for being a cheap traditional meal that did not require a lot of time or space to make.

The term “bibim” means mixing various ingredients while the term “bap” refers to rice. It is the “bibim” element of this dish which allowed farmers wives to get creative. As a result, they were able to use whatever vegetables they were cultivating that season and mix them with whatever else they had left over in the house. Subsequently, the Bibimbap became very popular throughout the country.

Bibimbap in the West

Not surprisingly, Bibimbap eventually spread to the west—and because of its highly customizable nature—has become a very popular dish around the world. As a result, Bibimbap has become a symbol of Korean culture to non-Koreans.

Modern Day Farmers

As farmers used whatever crops were in their backyard, similarly you can customise your Bibimbap with seasonal produce from your local markets. Likewise, you can turn your attention to whatever stragglers are left behind in your fridge. For instance, after the festive season feasts are finished but your fridge is still carrying some holiday weight.

Being Thrifty and Fancy with Your Bibimbap

In conclusion, this dish is the pinnacle of a “waste not want not” meal. That is to say, use what is abundant and use what is there. This will certainly create a colorful and visually pleasing dish. But cooking, however, will not be a time intensive exercise.

Above all your Bibimbap will be delicious. So invite some friends over and enjoy it together.


Make it Perfect

In addition, nail this dish with perfectly cooked rice.

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Korean Bibimbap

Prep Time: 10 minutes Cook Time: 20 minutes
Yield:2 servings

Ingredients

1 teaspoon vegetable oil

2 tablespoons vegan mayonnaise

1 tablespoon Gochujang sauce

2 tablespoons sesame oil

1 large beet, peeled and cut into eighths

2 small heads baby bok choy, quartered lengthwise

Salt and pepper

2 teaspoons black sesame seeds

1 cup of brown rice, cooked

2 tablespoons hemp seeds

1 carrot, skin removed and peeled into ribbons with a vegetable peel

2 oz kimchi, roughly chopped

1 scallion, sliced on a angle

Optional garnishes: soy sauce, sriracha, rice vinegar, or break with tradition and add an avocado

Instructions

  1. Preheat the oven to 425° F. Combine sesame oil and Gochujang. Toss with cut beets and roast in the oven until tender, approximately 20 minutes.
  2.  Combine remaining Gochujang with vegan mayonnaise and whisk to combine.
  3. Add sesame oil to a large non-stick skillet over medium high heat. Add quartered bok choy and char in places. Sprinkle with black sesame seeds and season with salt and pepper. Remove bok choy from heat.
  4. Combine cooked rice and hemp seeds. Return skillet to heat, and add seeded rice. Press rice into an even layer and cook until rice begins to char. Maximal char will be achieved if you allow the rice to cook undisturbed for 5-7 minutes.
  5. Top the rice with gojuchang beets, carrot ribbons, sesame bok choy, and kimchi. Top with gochujang aioli and sliced scallion. Serve family style in the skillet with accoutrement of choice.

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