You won’t see fernbrake in my Bibim Bab. You won’t see soybean sprouts in it. And you won’t see gochoojang(red bean paste) in it. I like to improvise. I replace ingredients. I change the cooking process. I am a rebellious cook.I have the recipe attached because I made it. But for people who don’t eat Asian food every day, it would be a waste of time to invest into making this dish. I would suggest to buy the ready made vegetables that can be found in any Korean grocery stores in the side dish (ban chan) section for 5 or 6 dollars.

I wanted to create an easy, economical, and hearty dish, so I gave it a try.The only key point is not to touch the rice after adding it to the frying pan...It will be crispier if you add cheese.We have small kids, so I usually don't use doubanjiang and kimchi, and use ground meat. Recipe by mikio7222

Every time I would order this amazing Korean rice bowl I was always amazed by how every item is perfectly cooked and plated and separated. So I had tried to make this amazing dish at home with a gochujang sauce. After a few tweaks and adjustments I think I have gotten something very close to restaurant quality. It seems like a lot of steps and ingredients but its more chopping and slicing than anything else.

This is an authentic Korean recipe that my South Korean mother-in-law taught me. I make it often for my husband.By adding grated apple or Asian pear, the meat becomes tenderized, and the sweetness of the fruit is delicious! This is often eaten wrapped in lettuce or egoma (perilla) leaves with spicy miso paste (samjang). For 3 to 4 servings. Recipe by piro1110

This is easier than dividing bibimbap into individual bowls plus it's fun and looks extravagant. And best of all, you can enjoy the piping hot crunchy bits of rice that have been crisped by the pan.Use apple or kiwi if you don't have a Japanese pear.Grated fruit is added in order to tenderize the meat.The meat becomes more delicious if you marinate it for some time, so try marinating it overnight. For 4 servings. if you cook it on an electric tabletop griddle you can make 5 to 6 servings at once.. Recipe by pogue

This is one way of using old, sour kimchi. In all Korean households, Napa cabbage kimchi is always available. Unlike other kimchi, it is very versatile. Besides being a favorite side dish that goes well with all entrees, when it becomes too sour to be used as side dish, it can be used to make kimchi jjigae (kimchi stew), kimchi soup or this entree: jjae yook bokk geum. None of it goes to waste.

I chose carrots, zucchini and cabbage for a widely accessible and good variety of flavors and textures as well as a relatively low water content that can all be cooked at the same time, and without releasing too much liquid, which would make the dish soggy. Spinach and sprouts are typical veg in many a bowl of bibim bap, but neither of them would work that well in this quick and easy preparation.You might also try very finely julienning the veg and using it raw for extra crunch and chew, leaving it to the ground beef or mushrooms and gochujang to lend seasoning to the dish. I actually enjoy it that way quite often, and it's so good and cleansing for your insides, too. (Not to mention it shaves a little time off your prep.)If you're opting to go all veg, I think brown mushrooms like shiitake or crimini are ideal for the extra earthy umami depth they bring, but really whatever mushrooms you like or have handy will work just fine.Calrose rice is typical in Korean cooking and would most closely replicate a typical bibim bap, but you don't need to go out and buy Calrose if you don't have it. I just use whatever rice I have on hand - these days, the default in our house is Jasmine. That said, if your default rice is brown rice, then, as you know, unless you have a pressure cooker, you're going to add a significant amount of waiting time while the rice cooks if you're cooking everything in one session. You might opt to make your rice on another day and just have it handy.

Gochujang is originally a fermented miso using koji and chilli, similar to Japanese miso. If you try to make it from scratch, it will take a lot of time and labour. When she used to run a shop, my late grandmother asked a Korean BBQ restaurant owner to give her their recipe for gochujang. I changed it to suit my taste.This is my own recipe, so adjust the amount of the ingredients to taste. You can store this in the fridge for a long time. When you have time, make it in batches. By adding a little gochujang to stews, braised fish, and dressings, you can easily enjoy a Korean flavour in your dishes. Recipe by Heartful Kitchen Rei

Healthy and easy Bibimbap

I am in the process of improving my sundubu hot pot recipe and have attempted many times to recreate the taste of my favorite restaurant. My recipe has not been perfected yet, but I published this because I thought I might able to pick up some hints. If there are other sundubu scholars out there, please leave some comments! I'm hoping to exchange some good ideas.I don't have a Korean pot but I use a Japanese earthenware pot for 1-2 people. This recipe is really for one person but the amount can be easily adjusted by adding more tofu. Recipe by Aokoro

Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements!

Sundubu Jjigae is one of the most famous stews in Korean cuisine. They have many variants of sundubu jjigae. We can cook with different ingredients, like: meats, seafood, vegetables, etc. Basically, sundubu jjigae is using soft tofu with adding others ingredients. We can enjoy it in the winter. Actually, in Korean they are always serving in hot pot, called ttukpegi.