Bibimbap recipe for you to enjoy.
A meat-eater, a pescatarian and a vegetarian walked into a house. No, this isn’t a bad joke. These three legends just happen to be my daughters.
We have three beautiful daughters, all with different dietary needs.
Grace eats a wide variety of vegetables and grains, and other non-meat proteins but does like to include a little meat in her diet, also. Ava is vegetarian, and Ettie is predominantly vegetarian but will eat some fish from time to time.
Bibimbap is probably one of the most well-known and beloved Korean dishes. It translates to mixed rice. You can make many variations of this dish depending on your likes and dietary requirements.
The list of ingredients is pretty much endless. I like to keep our vegetables raw; however, they can also be cooked gently, should you prefer. It is a really flexible little number.
This Bibimbap recipe was first added to the Relish Mama blog during the middle of the 2020 Melbourne COVID lockdowns. With our daughter’s homeschooling, It was so helpful to have all the vegetable prep done and ready for them to help themselves when making their lunches. It also means that Bibimbaps could be made in a flash for our dinners.
The rice will last for up to three days in the fridge. If we have vegetables in the fridge, but no leftover rice, all I have to do is pull out the rice cooker and let that do its thing while I make some soft-boiled eggs to go on top.
I filmed a quick chat with my daughters during this lockdown period. We had prepared all the ingredients for a delicious night of Bibimbap. You can watch it here, and we explain how Bibimbaps are fabulous for us all. We hope you love the flexible recipe guide and suggestions too.
Sending you all so much love.
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Vegetable suggestions:
Carrot, shredded
Capsicums, thinly sliced or chopped
Cucumbers, sliced
Tuscan kale, roughly sliced
Spinach leaves
Avocado
Cabbage, shredded
Seaweed
Shiitake mushrooms
Limes for squeezing
Cooked rice:
We use brown rice, but sushi rice is also lovely.
Our proteins:
Softly poached egg
Tuna or salmon
Beef, thinly sliced
Tofu or halloumi
I marinate the thinly sliced beef in a mixture of soy sauce, sesame oil, a pinch of sugar and a little freshly minced garlic and ginger.
Remove the beef and heat the marinade in a small saucepan.
Using chopsticks, ‘dangle’ the beef in the hot liquid for 30 seconds or so. Repeat with the remaining meat.
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1/2 tablespoon of sugar
1 tablespoon of water
1 teaspoon of apple cider vinegar
1 clove of garlic, freshly minced
Mix all ingredients together and use them to dress your individual bibimbap creations.
Since 2009, I’ve been bringing people together around real food, recipes made to cook, share, and enjoy.
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