Bibimbab

Name: Bibimbab
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: For 4–6 people
Cuisine: Korea
Ingredients: 225 g/8 oz/2 cups peeled carrots, cut into julienne strips; 1 tbsp sesame seed, crushed in a mortar; Pickled green chillies (optional); 112 g/4 oz/1 cup fresh shiitake mushrooms, or 56 g/2 oz/½ cup dried ones (soaked in hot water for 20 minutes), sliced; 225 g/8 oz/2 cups peeled mooli/white radish, cut into julienne strips; 450 g/1 lb/2 cups short grain Japanese or Korean rice, or American Calrose or Kokuho Rose, cooked in an electric rice cooker or by the absorption method; 450 g/1 lb spinach, stalks removed, washed thoroughly; 4 or 6 eggs; 225 g/8 oz/2 cups courgettes/zucchini, cut into julienne strips; Freshly milled black pepper or ½ tsp chilli powder; 1 tbsp peanut oil; 4 tbsp chopped spring onions/scallions; 1 tbsp sesame oil; 2 tbsp light soy sauce; 2 cloves garlic, finely chopped; A few gherkins, chopped, or other pickled vegetables; 56 ml/2 fl oz/¼ cup vegetable stock or water

Preparation info

For
4–6
people

Difficulty
Medium
Ready in
1 hr 20

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This Korean rice dish is a very simple concept: rice, with assorted vegetables on top, artistically arranged. Korean restaurants usually serve it with some grilled beef and a bowl of soup, but even without these it makes a very satisfying meal. The best bibimbab is cooked in an iron pot similar to a Japanese kama (

Ingredients

Asia
Korea

Ingredients

Method