KBFD COLUMN by Jeff Chung
| KBFD 칼럼
The Korean dish bibimbap, which literally means mixed rice, is getting a lot of traction for its versatility, ease of making, health benefits, scalability and taste.
The traditional version is a variety of sauteed vegetables, bulgogi and fried egg over a bed of white rice. It is topped with gochujang and a hint of sesame oil and all mixed together. Variations of bibimbap are almost endless. You can make it vegetarian, meat-heavy, spicy, nonspicy, hot or cold.
To start, choose a large bowl made of ceramic or stone; the latter can be heated until it’s scorching hot and will leave you a nice layer of burnt, crunchy rice on the bottom. Then add your rice, brown or white, or you can choose not to use rice at all and instead use tofu or quinoa. Add whatever vegetables and protein you like.
Any Korean person will tell you the best bibimbap is made by taking all the leftover ban chan (side dishes) in your fridge and throwing it together in a big bowl with a heap of gochujang, sesame oil, topped with an egg (fried or raw) and mixed.
My favorite is to add a little more sesame oil at the end and top it all off with a generous sprinkling of Korean-flavored seaweed.