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?
- 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
- 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"
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! 🙂