I bought some green onions last week and they’ve started to wilt, waiting for inspiration, so I decided why not make my own bibimbap? It’s simple, wholesome, and delicious. I also happened to have almost all the ingredients I needed anyway. Sweet!
Even in Canada, bibimbap was one of my favourite food court meals. I would always order it from this place:
Of course, back then I only had a vague idea of what Korean food is really like. And the canadian bibimbap did not have an egg yolk! Here’s a photo log of the cooking process. I used this fabulous recipe to make everything from start to finish. It took a long time (as all first-time recipe experiences do), but the doing of it all was very simple! And the eating of it was amazing 😉
Today I went to Nonghyup Mart and finally bought some meat from that sweet butcher I mentioned! As soon as he saw me down the aisle he called the other guy in the meat section to come over and say hello. He wasn’t shy today, but very friendly and talkative. I decided to try out some of my new Korean vocab and told him, “Today…twaeji gogi (pork)…for…bibimbap (mixed-up rice).”
“Ah! Bibimbap,” he said, then pointed to one of the marinated meats. Then he went ahead and scooped some up, measured it on the scale, and after the price tag was printed, said, “Extra service,” and added another scoop in the bag. What a nice man!
I’d just like to add that the mushrooms cost me an ass-ton. I picked four loose shiitake mushrooms, put them in a bag, and brought them to the scale lady. She kindly pointed out the price sign (probably to make sure that I knew how expensive they were…unfortunately I had no grasp on how much 100 g was so I thought I was getting a good deal). Turns out these 4 mushrooms cost $3. What the hell. Oh well, they were really tender and delicious!
Next step: grate the carrot to a dangerously small stub, making a huge mess everywhere. Carrot confetti!
Then boil and season the spinach and bean sprouts (separately)
Thank god I’m living alone and unattached. Between the kimchi and garlic, my breath could peel wallpaper. But it’s so delicious!!
Throw it all in a bowl, and…voila! Homemade bibimbap!
When it comes to bibimbap, it’s raw egg all the way for me. Of course, I only realized that it’s raw YOLK after I cracked the whole egg in and the whites became a slimy mess everywhere. Nothing a big spoon couldn’t fix!
To eat it, mix it all up into a delicious juicy rice concoction. Hence the name “mix-up rice.”
Aside from the excess meat, I prepared just enough for two servings.
I know what I’ll be eating tomorrow night. And since I’m making it at home, I can make as much bibimbap sauce as I want 😛 Mmmm…saucy rice…
And of course, the disaster that was my kitchen afterwards. Totally worth it!