Along with samgyupsal, bibimbap is arguably up there on our list of Korean cuisine faves. For one, it’s super easy to do. Not to mention, each bowl plays on variation and has supreme taste too. Traditionally, it features whatever leftovers there are but it is often consists of banchan (or those small dishes served with your samgyupsal) and spare meat slices. Now, you can knock it out of a part with this version.
Preparation time: 15 minutes | Cooking time: 15 minutes | Serves 4
- 1 head cauliflower, cut into florets
- vegetable oil, as needed
- 4 tablespoons Korean chili paste (gojuchang)
- 4 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 800 grams cooked brown rice
- 2 carrots, thinly sliced
- 100 grams beansprouts, blanched in hot water
- 1 small cabbage, sliced thinly
- 12 pieces sliced dried mushroom, soaked in water
- 4 eggs, fried sunny side up
- 5 spring onions, chopped finely
- salt, to taste
1.) Deep fry cauliflower florets until golden brown.
2.) In a bowl, mix Korean chili paste, mirin, soy sauce, sesame oil, and sesame seeds. Toss the sauce with the fried cauliflower.
3.) To assemble, top hot brown rice with cooked cauliflower, carrots, beansprouts, cabbage, and mushroom. Put a spoonful of sauce on top of the rice. Top everything with fried egg, spring onions, and salt.
Want another rice pairing that’s bound to be a bonafide hit? Check out our Seafood Tinola served with Ginger Red Rice Risotto recipe!