In honor of the Winter Olympics in Pyeongchang, I made one of South Korea's national dishes: bibimbap. Bibimbap just means "mixed rice" so you can really add whatever vegetables and other add-ins you feel like eating. My version included cucumber, zucchini, carrot, bean sprouts, and spinach. A big part of bibimbap and Korean food in general is the gochujang, a sweet and spicy chili paste. On top of the rice and veggies, I also added fried egg and baked tofu. And in order to sort of re-create the effect of the dolsot (hot stone bowl) that one version of bibimbap is cooked/served in, I used a small cast iron skillet that I heated in the oven and coated with sesame oil before laying down a layer of rice.
Recipes Used: an amalgamation of a bunch of different recipes I found by googling "bibimbap recipe"
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