비빔밥- Korean mixed rice

You all might already know what Bibimbab is! You all might or might not already know how to make this! However, I will post the recipe in commemoration of my very first Korean dish that I made! *thank you 래미 언니 for the lesson, or was it Eric 오빠?* According to what I searched online, this seems-to-be-so-simple-dish is actually based on a royal court dish. It’s arguably a specialty of one of the province in Korea (I’ll revise this when I ask Jun 오 again later!). Originally named as 부븸밥 (bubuimbab), this dish mainly contains rice, vegetables and beef and serve in a stone pot (the dry rice on the bottom is really good! *drools*) . I don’t have a stone pot but it still yummy! =) 

[image: credit to wikipedia]

Many decent and fast food Korean restaurants have bibimbab in their menu. There are two different Korean “fast food” restaurant near SFU Burnaby (this one is just opened recently) and SFU Harbour Center, and I believe they both have bibimbab! Worry not my friend, because you can use any leftovers in your fridge and mixed it all together as you wish!So here is the easy to make mixed rice a.k.a home made 비빔밥!

Ingredients:

– bulgogi (you can have it or not, it doesn’t matter. See my other post for the recipe)

– rice

– steamed vegetables (you can have anything from carrots, bean sprouts, spinach, mushrooms to nori and thinly sliced zucchini) 

 gochujang (Korean red pepper paste)

– sesame oil

– fried egg (sunny side up, medium rare)

– a pinch of sugar

How to cook:

– mix all the ingredients together in a bowl (how convenient is that?)

– enjoy!

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