World Kitchen: Bibimbap

A delicious and versatile yet simple dish from Korea, bibimbap is sure to be your new go-to recipe to use up your leftover veggies

Bibimbap (bibim meaning “mixing rice” and bap being a noun for “rice”) is one of Korea’s most iconic and popular dishes due to its simplicity, low cost and delicious taste. A dynamic mixture of textures and colours, the dish consists of warm white rice and a variety of toppings, including vegetables, meats and sauces.

"The true beauty of bibimbap is that it’s incredibly versatile"

It came from early rural Koreans using leftover vegetables for quick and nutritious meals. The true beauty of bibimbap is that it’s incredibly versatile, and you too can use any bits that need to be used up to create this beloved Korean staple. Spinach, minced beef, pickled radish or Korean cucumber would make perfect substitutes for any of the ingredients below! 

Ingredients

Serves 1

Cooking time: 45 minutes​​​​​

  • 250g short grain rice

  • 30g carrots

  • 30g cougettes

  • 2 cabbage leaves

  • 3 gem lettuce leaves
  • 3 nori (crispy dried seaweed) sheets

  • A handful of shiitake mushrooms

  • 1 egg

Gochujang sauce:

  • 2 tsp Gochujang (readily available in most supermarkets' world foods section)
  • 1 tsp soy sauce

  • 1 tsp sesame oil
  • 1 tsp minced garlic

  • ½ tsp brown sugar

Bibimbap

Bibimbap is a highly customisable dish—feel free to personalise yours!

Method

  1. Rinse the rice in cold water and cook according to packet instructions.

  2. While the rice is cooking, julienne your carrots, courgettes, cabbage, lettuce and nori leaves. Cut the mushrooms into thin strips.

  3. Put a frying pan on medium high heat and add a few drops of oil. Once the pan is hot, cook each vegetable one by one, stirring it occasionally for 1-2 minutes, until it begins to soften but remain firm. Set aside.

  4. Fry the egg sunny side up in a pan with a few drops of oil. Set aside.

  5. To make the bibimbap sauce, put the gochujang, soy sauce, sesame oil, garlic and sugar into a bowl and mix well until combined.

  6. To assemble your dish, place the drained rice at the bottom of a bowl, then neatly arange each vegetable on top of it, and place the fried egg in the middle. Drizzle a few scoops of the bibimbap sauce over the top.

Note: the ingredients are stirred together thoroughly just before eating, but make sure you snap a picture of your beautifully arranged dish before you do! 

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