There aren’t many food cuisines that I love more than Korean. The perfect heady mix of heat and flavour. Korean bibimbap has gained in popularity in recent years and once you try it, it is easy to see why. A tasty mix of rice, vegetables, meat and a spicy sauce that you mix together in the bowl.
The first time I tried Bibimbap was at an oriental restaurant in Yorkshire. This dish had me hooked from the first mouthful. The explosion of flavours lit a fire in my mouth. My tastebuds loved it and I was determined to learn how to make it for myself. The star of the show is the sweet and spicy Gochujang sauce. This takes this dish from plain to powerful. It coats the rice, vegetables and meat and warms the senses and is a taste explosion for your mouth.
What is Korean Bibimbap?
Korean Bibimbap is a Korean dish that translates to mixed rice. Bap means rice and bibimbap is the process of mixing together a variety of ingredients. Bibimbap is a bowl of rice topped with a variety of vegetables and gochujang hot chilli sauce (we’ll cover this later). Meat or tofu are then placed on top. The sauce is mixed in with all the other ingredients just before eating.
What is Gochujang?
Gochujang is a red chilli pate that tastes savory & sweet with a hit of spicy heat. Gochujang is made from chili powder, glutinous rice, meju powder, yeotgireum, and salt. It goes through fermentation and this is what gives it it’s sweet taste.
I hope you will enjoy making and eating my version of Korean Bibimbap. This dish makes the perfect way weeknight meal and is also perfect for entertaining. It his bright and colourful, can be adapted to suit vegans and vegetarians (replace the chicken with tofu) and is relatively cheap to make. But most importantly it is delicious!
Read on for the recipe!