Bibimbap: Mixed-Rice Bowl

By Joe Wabe.

Bibimbap (비빔밥) is a renowned item on the world’s cuisine stage. It is not surprising that a few years ago, it was listed among the “World’s 50 Most Delicious Foods” by CNN Travel. This scrumptious and colorful bowl of warm rice topped with sautéed and seasoned vegetables, sliced beef, and chili paste is a classic on the list of spring dishes.

Although there is not an exact record of where, when, or how bibimbap came into existence, it is assumed that it might have originated during certain rites performed outdoors in which all the food offerings were blended and consumed by the attendees at the end of the ritual in order to share the meal with the “gods.” Not only have ordinary people enjoyed this dish for centuries, but it is well known that kings liked a warm bowl of mixed rice for lunch or as a snack between meals.

For most people, this dish is associated with the city of Jeonju, which is considered the mecca of bibimbap; however, there are other cities that share the same fame for their unique version of this dish. Tongyeong bibimbap, for instance, is made using a variety of seafood, and Jinju bibimbap introduces the singular savor of raw beef into the mix.

The harmony produced by the combination of ingredients in this nutritional and savory dish is a symbol of balance and symmetry in Korean culture. Ultimately, the beautiful composition of colors and taste unlocks the magic of spring.

Ingredients (Serves 2)

3 cups of cooked rice
150 grams of lean beef
1 cup of shiitake mushrooms trimmed and sliced
1 cup of bean sprouts
2 bunches of spinach trimmed and rinsed
1 medium grated cucumber
1 medium grated carrot
1 cup of bellflower root (doraji)
1 egg
3 tablespoons of soy sauce
2 tablespoons of sesame oil
2 tablespoons of chili paste (gochujang)
1 teaspoon of minced garlic
1 teaspoon of cooking syrup
black pepper

Preparation

Soak the bellflower root in lukewarm water with a little salt for 15 to 20 minutes. Squeeze the water out gently and stir fry with a pinch of salt and pepper. Then set it aside. Blanch the spinach for about two minutes, rinse with cold water, squeeze out the water, add a pinch of salt and minced garlic, and set all aside. Sautee the mushrooms on medium-high until brown, adding a pinch of soy sauce and minced garlic, and then set them aside. Repeat the process with the carrots until crispy – this time do not add soy sauce or garlic. Then set this aside. Next, boil the bean sprouts for about seven minutes, rinse, dry, and mix with a pinch of salt and sesame oil, and then set it aside. After that, stir fry the meat with sesame oil, soy sauce, and a bit of cooking syrup. Add the cooked rice to a bowl, and then place the beef and vegetables (including the cucumbers) side by side. Add a tablespoon of chili paste, sesame oil, and a sunny-side-up fried egg on top.

The Author
Joe Wabe is a Gwangju expat who has been contributing to the GIC and the Gwangju News for more than ten years with his work in photography and writing.