Homemade Food: Bibimbap

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 😉

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Step one: assemble ingredients

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!

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Step one: assemble ingredients

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!

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Step one: assemble ingredients

Next step: grate the carrot to a dangerously small stub, making a huge mess everywhere. Carrot confetti!

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Step one: assemble ingredients

Then boil and season the spinach and bean sprouts (separately)

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Step one: assemble ingredients
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Step one: assemble ingredients
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Step one: assemble ingredients

Thank god I’m living alone and unattached. Between the kimchi and garlic, my breath could peel wallpaper. But it’s so delicious!!

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Step one: assemble ingredients
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Step one: assemble ingredients

Throw it all in a bowl, and…voila! Homemade bibimbap!

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Step one: assemble ingredients

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!

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Step one: assemble ingredients

To eat it, mix it all up into a delicious juicy rice concoction. Hence the name “mix-up rice.”

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Step one: assemble ingredients

Aside from the excess meat, I prepared just enough for two servings.

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Step one: assemble ingredients

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!

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Step one: assemble ingredients

5 thoughts on “Homemade Food: Bibimbap

  1. You should both write and illustrate a food book. U 2 write up hilarious comments. Better yet do a food show and use it as a teaching tool for english/Korean
    WOW that would sell ! I have visions of you both bantering with each other while dicing slicing carving and inging on and on . . .

    Like

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