Bibimbap was probably the first Korean dish I ever tried which is probably the same for most people. It’s close to my heart as I love Korean food and culture. I love watching Korean tv shows, the K dramas have so much humour and the mother is always a real character. When I lived in London, I used to go to a gym that had Netflix on the treadmills and I ended up watching so many episodes of K Dramas on there that every lunch, all I could think about were ramen and sushi (Koreans have their own sushi called Kimbap which is bigger and may contain things you wouldn’t normally find in Japanese sushi such as cheese and ham). If you’re interested in Korean TV, I recommend ‘My Love from the Star’ and ‘Hellbound’.
For bibimbap, it’s great to eat out as they serve it on a super hot stone plate which comes out sizzling. This means that you get some really nice crispy bits of rice at the bottom. This is hard to replicate in the kitchen but it’s still nonetheless delicious with all the sauces and different elements. Despite cooking many things separately, they are all things which cook quickly and can be done while you’re cooking the rice. Also the recipe is really customisable so you can really change it up with your favourite veggies/protein. It’s entirely vegan if you omit the egg).
- 120g rice
- 1 carrot
- 1 courgette
- 2cm ginger
- 2 vegan steaks (I use plant pioneers)
- 100g kale
- 1 pack mushrooms
- 2 eggs
- 3 spring onions
- 10g coriander leaves
- 1 clove garlic
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- 2 tbsp gochjang paste
- 2 tsp cider vinegar
- 4 tsp soy sauce
1.) Cook the rice ( I have a rice cooker)
2.) Peel and finely dice the garlic, add to a bowl with the sugar, sesame oil and 1 tsp soy sauce.
3.) Wash and slice up the mushrooms and add to the bowl. Stir and set aside.
4.) Peel the carrot and chop into batons. Chop up the courgette into batons.
5.) In a large frying pan, heat up some oil then add the carrot and courgette. Cook until soft then move to a bowl.
6.) Slice up the steak, pan fry until it’s cooked, then set aside.
7.) Add the mushrooms to the pan and fry until cooked, set aside these too.
8.) In the meantime, finely dice the spring onions and finely chop the coriander leaves.
9.) Add the kale to the pan, fry until start to soften and place in a bowl.
10.) Crack in the eggs and fry the eggs.
11.) Make the bibimbap sauce – in a bowl mix the gochujang, vinegar and soy sauce.
12.) Dish up the rice on two plates. Place the mushrooms, kale, steak, carrot and courgettes around the plate. Put an egg on top. Add a dollop of the bibimbap sauce. Sprinkle over some coriander leaves and spring onions.