Bibimbap Recipe aka A Big Bowl of Goodness
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Yay, I have a new recipe for you! After putting together my list of favorite recipes, it inspired me to share with you my recipe for bibimbap. This is a meal I’ve had on a regular rotation for the last year or two.
If you got here looking specifically for a bibimbap recipe, then you already know what it is. For those that got here through browsing, basically, bibimbap is a big bowl of goodness – it starts with a bed of rice then you add your ‘toppings’ of meat & veggies and top it off with a fried egg. It is so good.
This one actually took me a lot longer to write than I expected. Because bibimbap has a lot of components, it’s not as straightforward as a regular recipe. So, I’m hoping that the format I ended up with is easy for you to read.
The fun thing about bibimbap is that it combines lots of different food items, so you can mix & match however you please. For example, if you don’t like spinach or don’t have spinach on hand, that’s okay! I’m going to show you how I enjoy putting together bibimbap, but feel free to leave out or add any components you want.
This is a recipe for approximately four servings.
Ingredients (or components of Bibimbap):
- 3-4 cups cooked white rice
- Daikon Radish
- Blanched bean sprouts
- Gochujang (red pepper paste)
- Sesame Seeds
- Kimchi (see my recipe)
- Cucumber Kimchi
- Sautéed Spinach
- Spicy Pork Tenderloin
- Sautéed Tofu
- Sautéed Bell Peppers
- 4 Fried Eggs
You will want the kimchi already made before prepping this meal. You can make it yourself or buy some from your local asian grocery store.
First, cut the daikon radish. I like them in thinner slices, then cut them in half so they are in a semi-circle shape. Put them in a container & leave in the refrigerator until ready to use. You can do this step a few hours or a day before.
Next, we are going to make a quick cucumber kimchi. I prefer to use 1 English cucumber or 4 Keiki Cukes (in Hawaii) because they have more flavor & less seeds. This can also be done several hours or days before. Mix all the ingredients together in a resealable bowl and store in the refrigerator.
- 1 cucumber, thinly sliced
- 2 scallions, thickly sliced
- 3 garlic cloves, minced
- 1 tsp ginger, minced
- 2 tsp hot pepper flakes
- 1 tsp sugar
- 1 Tbsp rice wine vinegar
After rinsing, blanch about 2 cups of bean sprouts in salted boiling water for about 4 minutes. Let them cool and store in the refrigerator until ready to use or set aside. Optional: top with a teaspoon of sesame oil, a pinch of black pepper, & a pinch of sesame seeds.
Drain liquid from firm or extra firm tofu, then you want to slightly compress the tofu block between paper towels or cheesecloth. Put a book or something similar on top for a few minutes, then flip. Then cut into 1/4 inch slices or small cubes and season with the following:
- 1 tsp paprika
- 2 cloves garlic, minced
- 1 tsp ginger, powder or fresh minced
- 1 tsp sesame oil
- 2 Tbsp soy sauce
Sauté in a pan on medium-hight with a little bit of olive oil. Approximately 5 minutes each side. Set aside.
In a pan, sauté a bag of fresh spinach with a little bit of olive oil, a pinch of salt & pepper. Set aside. Optional: add a teaspoon of sesame oil while cooking.
Chop one bell pepper into thin strips, discarding seeds & stem. Sauté in a pan with some olive oil, salt, & pepper until warmed through – you want them to retain a little bit of their crunch. Set aside.
Cut a whole pork tenderloin into thin strips & marinade in:
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 tsp ginger, powder or fresh minced
- 4 garlic cloves, minced
- 2 Tbsp gochujang
- 2 tsp sesame seeds
- 1 tsp hot pepper flakes
- 3 scallions, minced
Marinade can be done several hours or a day before. When ready to eat, cook thoroughly in a pan with some olive oil in it.
Lastly, fry an egg for each serving. I prefer mine over easy, but my husband enjoy sunny side up. Either way, I recommend having a runny yolk!
Putting Bibimbap Together:
In a bowl, put a layer of rice down and arrange the meat and veggies. Add the egg on top, sprinkle with sesame seeds and gochujang.
Let me know if you try this or what you like to add to your bibimbap below in the comments!