Common choices include:
Spinach, blanched and seasoned with sesame oil and garlic
Bean Sprouts, lightly blanched and seasoned
Carrots, julienned and stir-fried
Zucchini, thinly sliced, seasoned, and sautéed
Shiitake mushrooms, often sautéed in soy sauce and sesame oil
4. Make the Bibimbap Sauce - The signature sauce is made with gochujang (Korean red chili paste), sesame oil, garlic, sugar, and vinegar or water for a slightly tangy and sweet kick. Adjust the amount to match your spice tolerance.
5. Fry the Egg - It should be cooked sunny-side-up to top the bowl. The runny yolk adds richness when mixed with the other ingredients.
6. Assemble the Dish - Scoop some rice into the bottom of a large bowl. Arrange the prepared vegetables, protein, and egg artfully on top. Each ingredient is placed separately for a visually appealing presentation.
7. Serve and Mix - Serve the bowl with the bibimbap sauce on the side or drizzled on top. Mix everything before eating to combine the flavors.
Something that felt very new to me was how people in South Korea view food. It holds a much deeper significance than what I’ve experienced in the United States, at least in my personal experience. In South Korea, food is highly valued, and there’s a strong respect for the time and effort it takes to prepare it.
