Bibimbap Bowl



Completely inauthentic but the heart wants what the heart wants. I wanted Korean food and there is not -- as far as I can tell -- any restaurant catering to this on the Cape. Still, where there is Gochujang (Korean chili paste), there is hope so I made a Bibimbap inspired rice bowl and was very happy while eating it.


More than a recipe, this is a template so that you can adapt this to what you have in your fridge. Tofu would be great cooked in the same manner in which I cooked the egg as described below as would chicken if you are looking for extra protein.


First you will need some steamed Japanese rice.


You will need a variety of vegetables. I roasted halved okra, yellow squash coins, whole green onions with the root end removed and some white onion slices because that is what I had in the fridge. When the tray came out of the oven, I slathered the vegetables with a Bibimbap sauce that I made by combining a third a cup gochujang with a tablespoon of toasted sesame oil, a tablespoon of honey, a tablespoon of rice wine vinegar and a very finely chopped clove of garlic.


Kimchi would have been nice, but I was out so I steamed some kale which I then drizzled in a little sesame oil and lemon juice. Spinach would work well too.


I knew that I needed something sharp so I marinated julienned carrots and daikon root in a mixture of one tablespoon of rice wine vinegar and one teaspoon of granulated sugar for half an hour, tossing from time to time.


I put all of those things on a bed of hot plain rice, each in their own corner and added a fried egg which I made by adding two teaspoons of vegetable oil to a pan along with a teaspoon of chili crisp oil. As soon as the oil is really hot and shimmering, I broke the egg into the pan and let it cook for thirty seconds and allowing it to cook for another thirty on the other side. This will allow for a crispy and tangy lacy exterior and a warm but not yet set interior.


I added that to the bowl and sprinkled the whole thing with furikake (plain seaweed would work as well).


It looked pretty and, as soon as I stirred everything together, the egg broke and the hot rice finished cooking the egg yolk. Each bite had salty, spicy, tangy elements -- this was soooo good!