The most simple and delicious Korean mixed rice, Bibimbap, with cucumber, kimchi, carrot, meat, egg and Gochujang. Must Try Korean Food!
When I first eat Bibimbap served in stone pot, I’m falling in love at the first sight with this Korean mixed rice. So comforting, delicious, and warm in my stomach. I love how the Korean chilli paste, gochujang bind together all of the vegetables and meat in the rice, and adding that extra spiciness to the rice.
If you haven’t try Bibimbap, you are missing out so much! What’s more to life other than enjoying different kind of food. I’m so glad that as Chinese, I’m not only limited with Chinese foods. Different cuisine has their own specialties, and Bibimbap is one of the must try Korean food. For Korean, it’s like their staple foods, where they would just put any vegetables they have in their fridge, with warm rice, and a lot of gochujang in a big bowl.
When I watched Korean dramas, I always see the scene where the Ahjumma, would take a big steel bowl and make bibimbap in it, and enjoying it while watching TV. I’m always drooling looking at how the Ahjumma eating their mixed rice in their big steel bowl. Well, I don’t have steel bowl, but I have normal bowl to make this delicious bibimbap.
The key in this bibimbap is the freshness of the vegetables. I thinly sliced fresh cucumbers and carrot. I also like to add kimchi in my bibimbap to add that kimchi flavour as I always have my homemade kimchi in my fridge. For the meat, I decided to use my leftover ham. In Korean restaurant, they usually serve with mince meat or beef. The whole idea of bibimbap is to use your leftovers, and the only meat I have left is ham. Therefore, I just use my ham instead of buying another meat. For vegetarian, feel free ignore the meat and egg, and add more vegetables element in the bibimbap.
There is no cooking required at all to make this bibimbap. Just put everything in a bowl, and add 1 to 2 tablespoons gochujang. Mix it thoroughly, and enjoy your bowl of bibimbap. How easy and quick it is to fix dinner or lunch with this bibimbap in less than 10 minutes. This bibimbap is always my saviour whenever I have leftover vegetables and meats in my fridge.
- ½ carrot, grated
- ½ cucumber, thinly sliced
- 1 cup ham
- ½ cup kimchi
- 2 fried eggs
- rice for 2
- 2 tablespoon gochujang
- Place rice in a bowl.
- Arrange grated carrot, cucumber, ham, kimchi, and fried eggs on top of the rice.
- Add 1 tablespoon of gochujang per bowl. Add more to your taste if you prefer your bibimbap more spicy.
- Mix thoroughly and enjoy the bibimbap. Serve warm.