How to Make Bibimbap AKA the Perfect Gateway Korean Dish
Are you ready to take a culinary getaway? This bibambap recipe from The Kitchy Kitchen will transport you to Korea with minimum effort. Crack an egg over your pan, mix it in, and dig in.
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Living in LA means I'm a fork's length away from amazing food at any given time, which means I've eaten a lot of Korean food. Korean food is amazing because it balances spice, texture, and exceedingly-generous portions all at once. They also love popping an egg on top of anything (including soup!) which I 100 percent cosign. Bibimbap is a fantastic gateway Korean dish if you haven't delved into this bulgogi-flavored world before. It's essentially rice cooked in a hot stone pot, filled with a bunch of garnishes, and usually topped with a raw egg and some chili sauce. For my slightly healthified version, I used brown rice and loaded up on the veggies and kimchi (Korean fermented cabbage). The trick here is to make sure your cast iron pan (I used this instead of a stone pot) is SUPER hot. Like, smoking. This is how you get the rice crispy on the outside and ensure that the egg is fully cooked as you're stirring the whole thing together. Enjoy!
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Bibimbap
INGREDIENTS
INSTRUCTIONS
Combine the cooked rice and garlic.
Combine the cucumber, bean sprouts, carrot, miso, soy sauce, chili paste, vinegar, and sugar.
Heat up a cast iron pan over medium-high heat until very hot, but not smoking. Add a tablespoon of coconut oil, then add the rice, marinated vegetables, kimchee, nori, and spinach. Crack a raw egg on top, drizzle with chili sauce, and stir together until the egg is cooked and everything is combined.
Enjoy while hot!