Bibimbap - A Healthy & Colourful Rice Bowl

This is a healthy bowl of goodness. Lots of different texture and taste as well as a good balance of colourful proteins in a simple mixed rice bowl.

The name bibimbap was adopted in the early 20th century. From the Joseon Period (1392–16th century) until the 20th century, Bibimbap was called goldongban, which means rice made by mixing various types of food. This dish was traditionally eaten on the eve of the lunar new year as the people at that time felt that they had to get rid of all of the leftover side dishes before the new year. The solution to this problem was to put all of the leftovers in a bowl of rice and to mix them together. Bibimbap is also thought to have been eaten by farmers during farming season as it was the easiest way to make food for a large amount of people.Bibimbap was served to the king usually as a lunch or a between-meal snack.

Since the late 20th century, bibimbap has become widespread in different countries, due to its convenience of preparation. It is also served on many airlines connecting to South Korea.

Serves 4-5

Ingredients

• 400g Mince meat (Beef/Chicken/Pork)

• 1 Carrot/Broccoli/Zucchini, Cut into thick shreds

• 4 Cups Spinach

• 1 Red Pepper

• 1 Cup Bean Sprout

• 1 Firm Tofu (sliced into 1/8" and pan fried)

• 1 Cup Dried Black Fungus (rehydrated in hot water), Cut into shreds

• 1 Cup Mushrooms (Golden/Shitake)

• 4 Egg (Sunny Side Up/ Omelette)

• 4 Cups Regular/Brown Rice

• 4 tsp Toasted Sesame Seeds

• 4 Tbsp Seasoned Dried Seaweed

• 4 Tbsp Toasted Pine Nuts

• Gochujang/Bibimbap Sauce (Recipe below)

Seasoning for Mince Meat

• 1 Tbsp Rice Wine/Soju

• 1/2 Tbsp Light Soy Sauce

• 1 tsp Brown Sugar

• 1 dash of White Pepper Powder

Bibimbap Sauce

• 2 Tbsp Gochujang

• 1 Tbsp Sesame Oil

• 1 Tbsp Raw Sugar

• 1 Tbsp Water

• 1 Tbsp Roasted Sesame Seeds

• 1 tsp Apple Cider Vinegar

• 1 tsp Minced Garlic

Method

1. Season the meat with wine, soy sauce, sugar and pepper. Stir fry till cooked.

2. Fry the individual vegetables separately in a little sesame oil and salt till cooked but still retain its bite. Set aside.

3. Lightly pan fry the Firm Tofu in a little bit of vegetable oil till golden brown.

4. Fry up a sunny side up for each person or make a couple omelette and cut them into thin strips.

5. Scoop some rice into a big bowl, top it with the meat, vegetables, tofu and egg.

6. Serve with bibimbap sauce.