Rice with things scattered on top is one of my weaknesess..like, really my weakness ! In Korea, bibimbap is a signature dish that literally means mixed rice bowl. Traditionally, topped with lots of vegetables in the dish and choice of meat, usually will be bulgogi, topped with fried egg and seasoned chili paste. What I’m showing you here is a much more simplified version, but trust me, not any less satisfying. This is a pretty flexible dish I’d say. Sunny side up or not, it’s up to you. Meat or meatless is really up to you.
This was another dish that I ate without feeling so much guilt lol! If you look at the ingredients, lots of veggies. I really like bibimbap and has been eating it for the past few days with different varieties of vegetables. So easy and quick to make, yet satisfying ! The version here you see may not be the most traditional, but again, there’s no hard and fast rule when it comes to what you can put on top of your rice 😉
I decided to make some bibimbap rolls using Vietnamese rice paper. They were really delicious too. I didn’t put any rice in there, just more vegetables, I can tell you, it’s really good. I didn’t even miss the rice (I’m a carb addict!!)
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
Carrots & Zucchini:
- 1 large zucchini - shredded
- 2 medium carrots - shredded
- 1 Tbsp sesame oil
- 1/2 tsp salt
Seasoned chili paste:(1/2 cup)
- 5 cups hot cooked rice or Vietnamese rice paper rolls
- 2 cups of kimchi - or more
- Seasoned Chili Paste
Cooking the pork:
- Marinade the pork with gochujang sauce for about 30 minutes. Preheat your wok/skillet on high heat, add in cooking oil, and add in garlic nd stir fry for 30 seconds, add in the pork strips, preferably divide into two batches so you won't crowd the wok too much and ended up steaming the meat instead. You want to stir-fry the meat until they are golden brown. Remove from the wok/skillet and repeat with second batch and dish out to let it cool down completely if you are using it with rice paper
Cooking the vegetables:
- Wipe the wok/skillet clean, and preheat it again and then add in the sesame oil. Add in the shredded carrots and zucchini and season with some salt. Cook for about 3 minutes. You want the vegetables too be somewhat limp but not mushy, with still a bit of crunch (but feel free to cook it softer if you prefer)
Preparing seasoned chili paste:
- Combine all the ingredients in a small bowl. It will keep in a tightly sealed container in the refrigerator for about 1 week
To assemble the rice bowl:
- Spoon 1 cup rice into each of 5 serving bowls. Arrange the cooked vegetables on top of the rice followed by kimchi, and the gochujang pork. Top with some seasoned chili paste
To make the bibimbap rolls:
- I didn't put any rice in my rolls, but please feel free to do so. I just put more zucchini in there. Prepare a water in a shallow wide dish. Dip one rice paper in the water until they are soft, probably about 20 seconds or so. Place on top of a damp clean kitchen towel. Spoon about 3-4 Tbsp of the vegetables in the middle of the paper an scatter some kimchi on top. If you use rice, use more rice and less of the veggies. Fold the side near you to cover the vegetables and then the other two sides. Roll it once and then top with some gochujang pork, fresh cilantro leaves, and sesame seeds if you like and then roll it all the way to the top. Place in a serving platter and cover with damp towel while you are rolling the rest. Repeat with the rest of the rice paper rolls. These are best made on the day you are going to eat them. The rice paper will harden if you put them in the refrigerator
You can add any number of other vegetables to this dish, including bean sprouts, zucchini, fern bracken, shredded lettuce, or even daikon sprouts. To make it extra fancy, top each bowl with a fried egg, which is how I like mine 🙂
Here’s a short stop motion clip I did to show how I wrapped with this popular Vietnamese rice paper.
I kinda loss count how many of these bibimbap rolls I’ve eaten!