Bibimbap(비빔밥) is a Korean dish of cooked rice with various toppings or banchan(반찬)[飯饌] to be mixed in.
There is a wide variety of banchan used for bibimbap. Some common banchan are soybean sprout muchim(콩나물무침 kongnamul muchim), radish salad(무생채 musaengchae), blanched greens such as perilla namul(깻잎나물 kkaetnip namul), barbecued meat, mushrooms, and kimchi. Sometimes egg yolk is added on top.
Sometimes bibimbap is served in an earthenware dish called dolsot(돌솥); then it may be called dolsot bibimbap(돌솥비빔밥). This variation is served hot, crisping the bottom of the rice.
Recipe
Ingredients
- cooked rice
- banchan: soybean sprout muchim(콩나물무침 kongnamul muchim), perilla namul(깻잎나물 kkaetnip namul), radish salad(무생채 musaengchae), sautéed mushroom, blanched spinach, and/or other banchan
- gochujang
Directions
- warm rice in dolsot until slightly crispy (optional)
- top rice with banchan, gochujang
- serve