Thursday, May 31, 2012

Make Your Own Bi-Bim-Bap

Hey there! I'm still here in Toronto learning en Francais in the Explore program, but I did work ahead a little bit for the blog while I was still in Winnipeg. Because of that, I have a new recipe to share with you. : )
It's simple, it's easy, it can be made with whatever is left over in your's Bi-Bim-Bap!
I love Bi-Bim-Bap. But really, what's not to love? Steamed rice and stir-fried vegetables, topped with a sunny-side up egg, and then covered in Korean gochujung, there is a reason why Bi-Bim-Bap is Korea's national dish. But the best thing about Bi-Bim-Bap isn't how great it tastes, or how healthy it is, or even how pretty it looks. The best thing about Bi-Bim-Bap is how easy it is to make using the left overs hanging around in your fridge. Why? Because there is no set combination of vegetables a Bi-Bim-Bap must have. In fact, my friend spent five months in South Korea and says that while he was there he saw about a hundred different kinds of Bi-Bim-Bap.

Make Your Own Bi-Bim-Bap
-Vegetables thinly sliced and lightly stir-fried (*use whatever you have!)
-1/4 cup uncooked rice per person
-1 large egg per person
-Korean gochujung
-Sesame oil
*The vegetables I used were carrots, cucumbers, white onion, yellow bell pepper, and nori.

Follow the package's instructions to cook the rice. While the rice is cooking, thinly slice all you vegetables and lightly stir-fry them in the sesame oil. Then cook your egg sunny-side up by cracking it into a frying pan, adding a spoonful of water and then covering the pan until the egg is cooked on top, but is still liquid in the centre. Once this has been done, place one serving of rice into the bottom of a bowl, add the vegetables into a circle surrounding the rice, top with the cooked egg, and then add the gochujung to finish(warning: gochujung is spicy).
The cooked rice and lightly stir-fried vegetables.
Once the bottom of the egg is cooked, add some water and cover the pan to steam the egg and cook the top.
That's it! Isn't Bi-Bim-Bap such a colourful dish? It's also best served with a side of kimchi, and a cool glass of almond milk to counter the spiciness of the meal.
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  1. This looks very good. I had never heard of it before.

  2. You have officially inspired me! I'm going to make this for my daughter and I this week for sure! You always have such wonderful vegetarian recipes, would you like to link one up at my Meatless Monday hop this? Happening now!

    Thanks for sharing!!!!