Bibimbap
The origin of Bibimbap is somewhat unknown. The name means ‘mixing with rice’ and the first known written recipe is from the late 19th century but scholars claim that it was used in religious rites where you shared your meals with the gods and that it also was served to the king as lunch. For the common people it was a way to take care of left overs. In the west it made a broad entrance pretty late in the 20th century and it’s now increasingly popular world wide.
Ingredients: 1 serving
Meat and marinade
100 g Chicken breast
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp brown sugar
1 tsp minced garlic
Vegetables and other
30 g spinach
50 g bean sprouts
30 g mushrooms
40 g carrots (1 small)
1 tsp fine sea salt
1 dl jasmine rice
1 egg
Some cooking oil
Some toasted seaweed shredded
Bibimbap sauce
0.67 Tbsp gochujang
0.33 Tbsp sesame oil
0.33 Tbsp sugar - I used raw sugar
0.33 Tbsp water
0.33 Tbsp toasted sesame seeds
0.33 tsp vinegar - I used apple vinegar
0.33 tsp minced garlic
How to
Prepare at home:
Cut the chicken in bite sized dices. Put in a zip-lock bag and pour the marinade over it. Marinate the for at least 30 minutes.
Mix the bibimbap sauce ingredients in a bowl. The recipe will be enough for 2-3 serving depending on how spicy you want it.
Rinse, peel and julienne the carrots, (slice very thin).
Wash the rice
On site
Cook the rice 10 minutes on low heat and let it steam for another 10 minutes.
Stir fry spinach and bean sprouts just enough that they soften.
Add some cooking oil and 1/4 tsp of fine sea salt in the pan and cook the carrots on medium high to high heat for 2 to 3 mins.
Clean the mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat 2 to 3 minutes.
Fry the egg. (While sunny side up is common, you can make them per your preference.)
Fry the chicken until its golden and cooked through.
Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, bibimbap sauce, and the egg on top of the rice. Serve.
To eat, mix the ingredients in the bowl, and enjoy!