A delicious rice bowl topped with kimchi, sausage, seasoned vegetables and a fried egg. A dollop of spicy Korean paste tops it off and you mix it all up in your bowl for a tasty twist on a traditional Korean recipe. Translated to mean
“mixed-up rice”, this traditional Korean dish has been moving mainstream. It has been spotted on the menu of a popular chain restaurant and now you can make it at home!
But this fabulous kimchi and sausage bibimbap has a little story. This summer one of my comics was published an I was paid a small honorarium. How exciting!! I can now call myself a published cartoonist. 🙂 So how does one spend the Amazon gift card that was given as a token of appreciation from the magazine? A book of course; a cute kids book by the same name, Bee-bim-Bop! by Linda Sue Park. I have been eying this book for a while, it is written about Korean food by a great Korean-American author. (Kyah did a book review on one of her books here.)
Take a look!
It’s an adorable tale of a little girl helping her mom shop and prep the food making bibimbap for dinner. My kids love bibimbap and love to help me cook; it feels like the book could be written about us!
So after reading this book, who wouldn’t be inspired to make bibimbap?
Ingredients
- 5 cups hot rice (we did a mix of white and brown)
- sausage cooked and cut into bite size pieces
- 6 eggs fried
- 1 zucchini sliced into thin pieces and quickly fried and seasoned with salt and pepper
- 1 red pepper sliced into thin pieces and quickly fried and seasoned with salt and pepper
- 1 cup kimchi cut into bite size pieces
- 150 g blanched and drained spinach
- 1 clove garlic
- 1 tbsp soy sauce
- 1/4 tbsp sesame oil
- 3 cloves of garlic
- 2 Tbsp gochujang
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp roasted sesame seeds
- 1 tsp vinegar
- 1 tsp minced ginger
Instructions
- Assemble the bibimbap by first putting rice in each individual bowl
- Add zucchini, red pepper, kimchi and sausage
- Top with a fried egg
- Spoon a scoop of gojuchang sauce as desired by spice level
- Mix it all up in the bowl - this is the part the kids especially love! "Mix like crazy"
- Enjoy!
We usually make dolsot bibimbap, which is cooked in a hot pot with a raw egg, just because I think it is fun. But when I served this to my yobo, he said it tasted like normal Korean bibimbap because it wasn’t so fancy! 🙂
Congratulations on getting your comics published! That bibimbap book looks terrific. Bibimbap is hands down my favorite Korean food — my husband and I always love ordering it at Korean restaurants.
Thank you Jocelyn. We were all very excited!
I was born in the bibimbap home town in Korea. There were so many famous restaurants and recipies out there. However, my favorite memory of bibimbap was the one that my mom used to make on a summer afternoon with left over side dishes with radish kimchi in a big bowl. My mother and my siblings all shared the bibimbap in the same bowl. I am happy and thankful that my wife makes kimchi bibimbap now. One day hopefully she will make kimchi too. Thank you Yobo!