Bibimbap – literally means mix mix rice. A dish consisting of rice, topped with meat, seasoned vegetables, raw egg, and chili pepper paste (gochujang).
(For more information, Google it. LOL)
Bibimbap is one of my super favorite dishes on the planet (the top one is fried chicken with gravy). It all started when my college friend (and co-blogger at Meeka & Lexy Project) “dragged” me to Kogi Bulgogi while strolling around Lucky Chinatown Mall in Binondo. She recommended jeuyuk bibimbap and when a spoonful landed in my mouth, I was like in Korean food heaven. I’ve been in love with bibimbap ever since.
(Jeuyuk bibimbap from Kogi Bulgogi. Read my post about it here.)
(More authentic bibimbap from Bugkyoung resto in Manila. Read my post about it here.)
So for my 2nd A-Z Blogging Challenge entry, I’m gonna share my “feeling-chef” attempt of making this sumptuous dish. Yes, B is for Bibimbap!
Since it’s just easy to prepare, I decided to my make my own version. I used carrots, chayote, bean sprouts, crab sticks, and ground pork. For the flavoring, I tried the Kewpie Roasted Sesame Japanese Dressing that I discovered from a friend of my friend. Why? Its taste reminds me of the bibimbap that I always buy for lunch. And oh, I can do without the chili paste. I don’t eat spicy food.
Well, like what I said, it wasn’t that hard to cook. But slicing the veggies takes a lot of time because they have to be thin. The thinner, the better.
Here’s what my bibimbap looked like after it was done:
I made it super simple; topped with sesame seeds. Drizzle some Kewpie Roasted Sesame Japanese Dressing and mix them all and voila! Your very own bibimbap!
It was delicious, but I know I can do better next time. Yes… till the next bibimbap attempt! 😛
FYI: I had bibimbap for lunch prior to this post! Missed it!
Happy blogging (and eating)!