Bibimbap

Lately I’ve found myself taking on way too many things. This usually leads to feelings of regret, specifically because I’m not doing any of them as well as I could if I’d only been more singularly focused….

This bibimbap recipe from my Korean friend David will make anyone fall in love with bowl food. When I talk about bowl food, I mean any recipe that consists of a base, such as noodles or rice, a protein, vegetables, and a flavorful sauce. I’ve had my fair share of grain bowls and noodle bowls over the years, but without question, bibimbap is bowl food at its best.

If you’ve never heard of bibimbap, it’s a Korean rice bowl topped with assorted vegetables, spicy kochujang, and an egg and/or meat. It’s one of the most well-known Korean dishes, and once you try it, you’ll see why.

Do you guys remember the Mugi Miso? Well, my friend David recipe didn’t call for it. What it did call for was Korean hot pepper paste (kochujang). I couldn’t find this at the grocery store, but according to the recipe, this paste is just a mixture of miso and hot chilies. I knew we had Sambal Oelek, which is essentially just straight chilies. SO, I thought if I mixed the two, I’d basically get Korean hot pepper paste. (On the left below is the Mugi Miso and on the right is the Sambal Oelek.)

It’s 1:15 a.m. Has anyone seen the Mugi Miso?

I think it worked. Not having recently tried the real thing, it’s pretty hard to say, but our makeshift mixture tasted umami-ish with heat.
Luckily with food, when you take on too many things, it’s still usually edible. So yes, I slightly overcooked the steak and the kimchee was excruciatingly hot. However, the egg was perfectly runny and the asparagus nice and al dente, and all in all, I loved this meal. Even more so, I loved the eggs and rice I made the following day with the leftover rice and sesame salt.

You and made a makeshift rice/egg frittata for lunch the next day…

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