If you’ve ever enjoyed bibimbap, a traditional Korean rice and vegetable dish, you’re already thinking about crunchy rice and awesome mixed-veggies tossed with some red chili sauce to give it some zip. If you haven’t, then you’re wondering why I’m talking about Bam-Bam and Betty Boop in a cooking-related blog post. 🙂
I sampled my first bibimbap at Swish by Han in downtown Toronto and fell in love with its comfort-food, complex flavours yet simple ingredients. And the crunchy rice is to die for.
I decided to make it myself at home and it turned out great – surprise!! I made a vegetarian version from the recipe found here. Usually, this dish is served with meet (rib eye is very common) as well as a fried egg on top. For the veggies, I omitted the daikon but used spinach, shitake mushrooms, zucchini, bean sprouts and carrots. Garlic, sesame oil, sesame seeds, soy sauce, hot chili sauce, sugar, salt and pepper rounded things off. Very tasty!
Here’s a pic of the veggies on top of the flattened rice: