Homemade Korean Bibimbap
The term "bibim" means mixing rice (burned rice at the bottom of the dish and cooked rice), while the "bap" noun refers to rice.
Bibimbap is one of my favorite delicious and healthy Korean dishes that I usually just buy or ate at the foodcourt.Today I tried to cook and recreate it and I was not disappointed because I got the authentic taste of it.
Bibimbap is served as a bowl of warm white rice topped with sautéed and seasoned vegetables or kimchi (traditional fermented vegetables) and gochugang or chili pepper paste (i used samjang instead) soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg or sunny side up egg and sliced meat (usually beef which i marinated in soy sauce, honey and crushed raw garlic. The hot dish is stirred together or mixed thoroughly just before eating but i don't like it that way so it's up to you if you mix it or not. I used the small stone pot that we bought in korean mart last year then I paired it with a cold bottle of Korean Soju to feel the Korean vibe.