I love Korean bibambap (비빔밥), but with over twenty ingredients, I was forced to devise a more simplified version that can realistically be made quickly in the morning to bring as a small lunch. It's tough to sacrifice authenticity for timeliness, but it doesn't mean you have to sacrifice taste. When my budget and time is low, it's time to get creative when craving some hearty Korean food.
Real, vegetarian bibambap is arranged in a pinwheel-type shape, served on a bed of rice and a sunny-side-up egg cracked on top:
So keeping this arrangement in mind, let's cook!
1. Pack down some freshly cooked rice at the bottom of the container. Koreans use short-grain sushi rice, but long-grain jasmine rice works as well.
2. Vegetables such as bean sprouts are extremely perishable and it's a painful trek to the Asian market. Let's use Chinese pickles, kimchi, and kochujang (chili bean paste) - these are all ingredients that can just be kept in your cabinet or refrigerator for longer periods of time. I'm thinking that next time I'll add shredded carrots.
3. I find poached eggs more tasty because they are less raw. Garnish with cilantro and you're done!
I capped this beauty and brought it to lunch on a busy and hectic afternoon. When you're ready to eat, reheat it and mix well - bibambap literally means "mixed rice." It has a wonderful spicy-sweet taste.
What inspires your lunches?
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