Quick disclaimer here …. this is unapologetically inauthentic! At Fat Boy Moves in Mexico City we ate Bibimbap a couple of times and this is my version of trying to replicate that in my own kitchen, minus of course the stone bowl to serve it in….
What’s missing you say? Any authentic Bibimbap will have a soft egg on top!
In terms of recipes, this is more of a guideline. I’m sure you can find lots of real, true Korean Bibimbap recipes out there, but for my own preferences, in my kitchen, this was pretty delicious. I think it is key to have either a cast iron frying pan or a stainless steel pan to get the rice nice and crusty.
First, make a sauce:
- 1/4 cup soya sauce
- 2 tbsp roasted sesame oil
- 1 tbsp chile garlic sauce
- 1 tbsp gojuchang
Taste the sauce, I can’t say that enough, make sure it is delicious …. each of those components will be slightly different by brand so hit a balance you like.
Second, make pickled cucumbers:
- cut about a 4 inch piece of cucumber in half, lengthwise
- scoops out seeds and slice very thinly
Put cucumbers in a bowl, and sprinkle with 1/2 tsp each of salt and sugar. Sprinkle with 2 tbsp rice vinegar and mix well. Set aside.
To assemble you will need:
- cooked rice
- protein (if you like, easy to just make it vegetarian also)
- stir fried veg
- pickled cucumbers
- sesame seeds
- slivered chives
Thinly sliver nori sheet and toast until crispy
If you are using a protein, cover your steak, chicken or prawns with a light bit of gojuchang and allow to marinade for an hour. Grill, and once rested, slice into bite size pieces.
Prepare the vegetables you are going to use, today I used coloured sweet peppers, onions, snow peas, bok choy and cabbage.
Heat fry pan until very hot, add neutral oil and sauce some ginger and garlic. Add in vegetables and stir fry just until tender. Set aside.
Reheat the pan, barely cover the bottom with sesame oil and then cover the bottom with the rice. Allow to sit undisturbed until the rice is heated through and the bottom develops a nice golden brown crust.
Centre your cooked vegetables on the rice, scatter the protein around the edge and garnish with the pickled cucumber, toasted nori and sesame seeds. Drizzle over the prepared sauce and enjoy!