By Misty I.
June 17, 2020
Until last week I had never made bi bim bap at home, I had only eaten it in restaurants.
I knew the basic components of the dish but I was unsure about the sauce. I finally settled on a sauce based on what I read on https://mykoreankitchen.com/ and winged it. I cooked 4 cups of rice, sautéed the other ingredients, mixed in some of the sauce and my family loved it! It tasted pretty authentic to me but I’m no bi bim bap expert.
- 4 cups of short-grain rice, cooked
- 2 lbs. Korean marinated pork from KTA
- 1 pkg. of mung bean sprouts
- 1 zucchini, julienned
- ½ C. carrots, julienned
- 2 C. fresh spinach
- 5 eggs (usually sunny side up per serving, but I fried it and sliced it thin)
- 4 tsp. of sesame oil
- 4 cloves of garlic, minced
Sauce Ingredients: (adapted from http://www.myKoreankitchen.com)
- 2 T. Gochujang
- 1 T. Sesame oil
- 2 cloves of garlic, minced
- 1 ½ T. sugar
- 1 T. water
- 1 T. black sesame seeds
- 1 tsp. apple cider vinegar
- Sauté each of the vegetables separately (bean sprouts, zucchini, carrots, and spinach) in a teaspoon of sesame oil and one clove of minced garlic (total of 4 teaspoons of sesame oil and 4 cloves of garlic.). Set aside.
- Fry the eggs according to your liking. Set aside.
- Lastly in the same pan, fry the Korean marinated pork. Chop into bite-size pieces. Set aside.
- Add the desired amount of rice, veggies, egg, pork, and bi bim bap sauce to a bowl and mix together.
If you enjoy it spicier add sriracha as my husband did. That’s way too hot for me, but you do you.
That’s it, only easy!
Oh wait, I almost forgot. I told you last week I would share my favorite Airbnb experience so far. It’s “Cello Meditation” with Janice Wong from Amsterdam. I enjoyed it so much I took the class twice! It was $6 for an hour of blissful music and calm.