What is it? How do I say it? How do I eat it?!
I hear you, but fear not, friends! Bibimbap (Bib-im-bap) is a Korean dish that quite literally translates as ‘mixed rice’ – but it’s so much more than that! Infused with chilli flavours and topped with sautéed vegetables, it’s hard to go wrong with this cultural dish.
Traditionally, Bibimbap is served with an egg or sliced meat. However, if you prefer to follow a plant-based lifestyle, sliced & baked tofu would also be a tasty (and healthy) addition!
This recipe is created in collaboration with Wilde Kitchen.
- Handful of Bean sprouts
- Handful spinach
- 2 medium Carrots
- 1 Courgette
- 5 Mushrooms
- 1 Free range egg
- 2 tbsp Kimchi
- 125g Black rice
- Chilli pepper flakes
- Fresh coriander, basil & parsley
- Boil the water and prepare your pan to boil the rice.
- Whilst it’s cooking, spiralise the courgette and carrot.
- Mince the garlic and ginger.
- Slice your mushrooms and pan fry them with bean sprouts, in the garlic and ginger.
- Whilst they’re cooking, begin to soft-boil your egg.
- When the rice is cooked, place it in your bowl on top of the greens.
- Place the spiralled veggies, mushrooms and bean sprouts on top.
- Next, place your kimchi where you’d like.
- Your egg should be perfect now – peel of the shell, place in the centre of the bowl and cut so the yolk runs through slightly.
- Finally, top with chilli flakes and fresh herbs!