A page from the recipe planner - bibimbap

 

One of the Yam family's fave weekday lunch meals is bibimbap - Korean mixed rice bowl. 

The original Korean recipe calls for all the veggies and meat to be cooked separately and arranged along the circumference of a mound of rice in a bowl. For visual impact, you have a mix of colourful veggies like carrots, corn and peppers. And you finish off with a sunny side-up on top. To eat it, you add as much gochujang sauce as you want and just mix the whole bowl up.

I tend to cook this dish when I'm low on meat supply...I just add a medley of veggies and mushrooms to bulk it up. The runny egg yolk really ties this dish together, making this mixed rice bowl dish a member of the empty bowl club. *winks* 

You can use any protein you like ...I always mix it up..chicken, beef or pork. I also mix up my own gochujang sauce by adding honey, sesame oil and a squeeze of lemon to give it more depth of flavour.

I also serve up some other condiments on the side. like fried garlic, white sesame seeds and seaweed. My family members are fussy and will complain if I add stuff they don't like to their rice bowl. Or give me that face of disgust. I know, the Yams are totally spoiled. *LOL*

I do cheat a little when I make this dish though. Instead of cooking each veggie separately, I cook them all together (since they are all going to be mixed up anyway) to save time.

What about you? Have you tried a mixed rice bowl?

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