This a case where you might say “You’re doing it wrong!” Traditional, homemade bibimbap is more like a “cleaning-out-the-fridge” dinner. You have some rice and cooked meat from a few days ago, some vegetable from lunch yesterday, throw in some pantry staples and a fried egg on top and you have bibimbap! Well, I am a rebel and bought all the ingredients (I could find) to make this recipe. As this is a vaguely defined, adaptable dish, finding a “recipe” for it was a challenge.
I used the one from Korean Bapsang with a few modifications. I couldn’t find gochujang (red pepper paste), , and I didn’t want to fool with mushrooms so those things were left out. I did try to make a faux red pepper paste sauce using red pepper flakes instead of the gochujang but that didn’t go well, it had no flavor. I also should have known better on the rice, holy crap that is a lot of rice! Next time, I’m going to half the rice amount. The results:
It was ok, though the fault was likely mine. My egg yolk broke in the pan, so the egg was over cooked a bit more than I would have liked. It was a bit bland, though that was due to the lack of proper red pepper paste (gochujang) sauce. I had some for lunch the next day and added some sriracha sauce and it was much improved! Unfortunately I didn’t bring an egg to fry and top the bibimbap for lunch, it would have been so delicious.
Next Week: Indian Chaat – Dahi Batata Puri