For those who know me well, you know how much I love Asian food. I also love food in bowls. Rice bowls, noodle bowls, buddha bowls, soup in bowls, salad in bowls. You get the drift. There’s just something about a mishmash of items that brings out my inner granny. So as you can imagine, when I come across a dish like bibimbap…I’m obviously going to fall head over heels.
According to the internets, the name for this Korean dish is translated with the term “bibim” meaning mixing various ingredients, while the “bap” part refers to rice. Traditionally, bibimbap is warm white rice topped with sautéed vegetables and a chili pepper paste. It’s often topped with a fried egg and meat.
Over the years, I’ve iterated and served my bibimbap in many different variations. In addition to the veggies, I’ve used beef, bacon, chicken and tofu. Most recently, I converted my bulgogi recipe to use lentils in lieu of beef, and it’s my favourite yet. Because of this, I’m re-posting this recipe for you (but feel free to stick to meat if that’s what floats your boat!)
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