when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
the other day i was just telling my friend Mina that if there is one Korean dish that i can never get enough of, it will definitely be bibimbap.. bibimbap is a mixed rice dish and is so versatile, you can practically use any veg or meat ingredients to whip it up..
after numerous variations and combinations, the recipe featured today is by far my personal favorite.. the sliced veg are cooked, but still crisp, just the way i like it, and the meat, usually either pork or lamb, are deliciously soaked in bulgogi sauce marinade.. i like the meat and mushrooms a little charred, for that extra flavor.. as for the rice, for bibimbap, i like to mix some long grain rice with the Korean short grain.. this combo makes the rice less sticky..
the sauce is the essential component in bibimbap that can either make or break the dish.. for the chilli paste sauce, i like to mix it with a few other ingredients for a tastier result.. i followed a recipe for the sauce from here, and it’s been a keeper ever since, with a bit of tweaks.. there are other types of sauces too, besides the more common spicy one.. there are sauces made with fish roe, lighter cream based sauces, etc..
in restaurants, bibimbap is almost always served with a fried egg laid on top of the neatly arranged cooked ingredients.. i always ask for the fried egg to be served on the side, in a separate plate.. i don’t really like to break and mix the egg with the rice and the rest of the ingredients.. if prepared at home, i sometimes exclude the fried egg altogether, for my portion.. hubs loves his bibimbap with it, however..
egg or no egg, bibimbap is one of the easiest Korean dishes to prepare.. and whichever ingredients you use to prepare it, there is certainly only one way to eat it – mix it all up with a spoon, and dig in~