Guess what happens when you’re craving Korean but don’t want to get into a car and drive fortyfive minutes to the nearest Korean joint? This. This, is what you get – the lazy man bibimbap! 
You’ll need

  • fermented soybeans
  • sesame oil
  • hot pepper paste
  • honey
  • toasted sesame seeds
  • diced yellow onion
  • diced green onion
  • rice
  • veggies
  • nori sheets

The first seven ingredients are used to make the Ssamjang sauce. I used Maangchi’s recipe which you can find on her website here. Essentially you’re just mixing all the ingredients together to form a red paste. 

I didn’t have any soybean paste so I mashed the whole fermented beans I had with the side of my knife. It worked out great and I ended up really enjoying the chunks of salty soybean.

I like to make the ssamjang in large batches and use it anywhere I can – noodles, rice, tofu, you name it – I will throw ssamjang on it!

For the meat, I used short ribs I found at the asian market. You can also use tofu, sliced beef or chicken. I bought bottled marinade from T&T and added grated asian pear to make it a little bit sweeter and because I saw them do it once on an episode of Diners, Dive-ins and Dives.

FYI, I bought a pan of short ribs from the “new” asian store downtown and it was a load of s%^t! The first layer was beautiful but the last two layers were garbage! They were fatty and boney and a completely crappy product! I marinated the ribs overnight and then quickly pan fried it for the bibimbap.

For the veggies, I julienne what we had in the fridge; red onions, carrots, and Chinese cabbage. Mushrooms, spinach and just about anything would work as well. I sautéed each batch of veggies in a little bit of sesame oil and salt+pepper. I also used a pair of scissors to julienne some nori. 

Usually when you order this at a restaurant it’s served in a hot stone bowl. The rice continues to cook while you eat and what you end up with are nice crispy fried bits of rice – unfortunately, I am without a stone bowl. C’est la vie right?

I started with a scoop of rice and lined the outside with all the veggies and meat. I added a sunny side up egg and a few lashings of the ssamjang sauce. This would make a super easy lunch/dinner during the weekdays if everything is already prepped ahead of time.

The fun part about Bibimbap is mixing and mashing it all up. I like to mix and mix till each kernel of rice is coated with the runny yolk and ssamjang sauce. This’ll definitely hit the spot if you’re craving Korean! Enjoy! 

Like it? Share with your friends!



Your email address will not be published. Required fields are marked *