The word bibimbap (비빔밥) literally means "mixed rice". Very famous at home and also known all over the world, it can be considered the Korean national dish par excellence. In fact, the bibimbap recipe embodies the philosophy that underlies Korean cuisine, i.e. a complete, healthy and nutritious dish.
The bowl in which it is commonly served is the dolsot (돌솥), a hot stone pot at the base of which the rice then forms a delicious crust, or the ttukbaegi (뚝배기), like the one I used. If you don't have dolsot, you can serve the bibimbap in a normal bowl: in this case I suggest you put the pan eye on top of the vegetables instead of the raw yolk.
The recipe that I propose is based on vegetables. There is a richer version that involves adding beef bulgogi.
I recommend: mix well before eating!
- 1 portion of rice
- 1 layer of red pepper
- 1/2 courgette
- 1/2 carrot
- 1 large spoonful of bean sprouts
- 1 portion of spinach
- 1 portion of mushrooms (I used champignons, but if you can use fresh shiitake)
- 1 very fresh egg yolk
- vegetable oil
- toasted sesame oil
- soy sauce
- rice vinegar
- sesame seeds
- Prepare the rice: wash it several times and place it in the cooking pot (I cooked it in the same serving pot).
- Cut the pepper, courgette, mushrooms and carrot into thin slices.
- Boil the bean sprouts. Season them with salt, pepper and a drop of toasted sesame oil.
- Boil the spinach. Season them with salt, pepper and toasted sesame oil.
- Pour some vegetable oil into a frying pan and quickly cook the pepper, carrot and courgette. You can cook each type of vegetable at a time or in the same pan without the various types mixing. Season with salt and pepper.
- Take the vegetables and, in the same pan, cook the mushrooms. Season with salt, pepper and a dash of soy sauce.
- Arrange all the vegetables on top of the rice in the pot or serving bowl. Each type of vegetable must be clearly visible and not mixed.
- Add the egg yolk to the center of the dish and sprinkle with sesame seeds. Season to taste with gochujang.