Bibimbap: A Dish That Feels Like Home

In Korean, bibimbap literally means ‘mixed rice’— bibim for mixing, bap for rice. And if there’s one dish that proves chaos can be delicious, it’s this. Take whatever’s fresh in your fridge, throw it in a bowl, mix it up, and boom—magic.

If I had to describe bibimbap in one word? Chaos. But the good kind. The kind that just works.

Growing up, I never really made bibimbap from scratch. It was more of a fridge-cleaning ritual—leftover namul (veggie sides), a spoonful of bibimbap sauce, a drizzle of sesame oil, and whatever protein I had on hand. No two bowls were ever the same. And honestly? That’s the beauty of it.

Every bite, a new combination. Every bowl, a new experience.

ANYWAYS, enough for soft talk. Let’s get into it.

1. Prepare the Vegetables:

   • Sauté the veggies with drizzle of sesame oil for 3-4 minutes each, until just tender. Season lightly with salt.

2. Cook the Protein:

   • If using beef, sauté in a pan with a little sesame oil, soy sauce, and garlic until cooked through.

   • If using tofu, pan-fry until golden brown.

3. Make the Sauce:

   • In a small bowl, mix together all the sauce ingredients. Adjust to taste by adding more honey for sweetness or vinegar for tang.

4. Fry the Egg:

   • Heat a little oil in a pan and fry the egg sunny-side up.

5. Assemble the Bibimbap:

   • In a large bowl, place the cooked rice as the base.

   • Arrange the vegetables, avocado, protein, and kimchi in separate sections on top of the rice.

   • Place the fried egg or egg yolk in the center.

   • Drizzle with the bibimbap sauce and garnish with lettuce or micro leaves.

6. Mix & Enjoy!

   • To eat, mix everything together so the sauce evenly coats all the ingredients. Enjoy the explosion of flavours in every bite!