Korean food is definitely trendy right now. I live near KTown and Korean BBQs are on every corner. It’s wonderful that people love Korean food and enjoy an element of Korean culture. For me, it’s a taste of home and a connection to my mother. She was the best cook and I sorely miss her homemade Korean food. I regret not paying attention to her skills and techniques when I was a younger but I was interested in eating vs learning. But little did I know that I was learning various flavors and her passion for her country. One day I will return to Korea to eat and explore their markets. For now, I cook one of my favorite recipes- Bibimbap! My mom made it and it’s one of the items that I make for my family. Thanks to Melissa’s Produce they provided a plethora of veggies and I love sharing my recipe for you!
Be creative! Use your favorite veggies, top with an egg, garnish with roasted sesame seeds and proteins. Sometimes I offer a bibimbap bar and lay out a variety of items for my family to pick from. It’s fun way to personalize your bowl.
This time I used carrots, soy beans (I bought pre-seasoned soy beans from a Korean market), shiitake mushrooms, cucumbers, zucchini, spinach, kimchi (store bought) and tofu with a fried to top off my bowl. Usually the egg is served sunny side up but I can’t stand runny egg yoke!! My daughter helped cut up the veggies. This recipe can be time consuming because of the preparation but believe me it’s worth it. Beef bulgogi is a popular protein or go without for a nice veggie bowl. Also, brown rice or multigrain rice can be used in place of white rice.
- 2 cups white rice
- bean sprouts
- 1 bunch of spinach
- 1 small cucumber
- 1 small zucchini
- 1 carrot
- Salt
- 4 teaspoons sesame oil (separated)
- 1 package of firm tofu
- 2 eggs
- 2 tablespoons gochujang (Korean red pepper paste)
