Bibimbap (The Best Korean Mixed Rice Recipe!) - Rasa Malaysia (2024)

FAQs

Which rice is best for bibimbap? ›

Rice – White rice is traditional for bibimbap, but brown rice or cauliflower rice would work here too. A sunny-side up egg – Break the yolk and mix it into the bowl to create a sauce-like coating for the rice and veggies. If you're vegan, skip the egg, or replace it with baked tofu or tempeh.

I usually use jasmine or basmati. Add sugar/soy sauce mixture to pan, simmer a few minutes till slightly thickened. Add rice to bowl, beef, top with veggies.

The word bibimbap means stirred or mixed rice. It is served as a bowl of rice with more ingredients on it. These ingredients can include some vegetables (spinach, herbs, potherb, and gosari). Beef or seafood can be added too.

It has existed in Korea for centuries and even has a place in society today. It came from early rural Koreans taking leftover vegetables, sometimes having meat, with rice and mixing them in a bowl. This was cheap and did not require all of the time and space of a traditional meal.

Korean purple rice, or huekmi bap (흑미밥), is a popular and healthier rice alternative to plain white rice. It's purple in color and made by cooking medium grain white rice with some black rice.

Mepssal, or uncooked short grain rice, is the kind of rice Koreans use for all their meals. It's also called “sushi rice” in Western grocery stores. It's stickier than long grain rice, and can be found in all Asian grocery stores.

Bibimbap is a balanced one-dish meal that combines warm rice with seasoned vegetables, marinade meat, vegetable oil (sesame or perilla), and fermented Korean condiments (gochujang, ganjang, or doenjang, etc.). Then, the reason why rice was mixed and eaten is to eat 'together' and 'tasty'.

It must be noted, though, that bibimbap by nature is quite healthy with rice and colorful vegetables plus meat, fish, egg, or tofu—providing a low-calorie dish that is high in fiber, carbohydrates, and protein.

And thus concludes my argument for why this is the perfect everyday dish: it's easy, it's healthy, it's versatile, and it's also beautiful to look at.

Is bibimbap good or bad? ›

Bibimbap, a popular Korean dish, is often considered a healthy choice for several reasons: Abundance of Vegetables: Bibimbap is loaded with various vegetables like spinach, carrots, bean sprouts, zucchini, and mushrooms.

When considering how to eat bibimbap, however, most Koreans prefer eating with a spoon. Not only is a spoon easier to control, but it helps you scoop up giant mouthfuls.

What is gosari? Gosari is the immature frond (known as fiddlehead) of a bracken (aka fernbrake) which grows in the hills and mountains. It has a deep, earthy flavor with a chewy texture, which makes it an essential addition to dishes such as bibimbap and yukgaejang.

The soup we like to have on the side is called dwengjang jigae (된장찌개/soybean soup) which normally consists of soybean paste, radish, zucchini and tofu. The earthiness of the soup matches so well with the zestiness and spiciness of the bibimbap, it's a combo we definitely recommend.

Basmati Rice

The long-grain “prince of rice” comes from the foothills of the Himalayas. It'll fill your kitchen with a nutty aroma and your mouth with an almost buttery taste. It's standard in Indian cooking like curries.

First of all, you want sticky rice, Oh says, so use short grain, medium grain or sushi rice, not jasmine or basmati. Texture is key. Try adding thin spiralized vegetables, or use a mandoline to create veggie matchsticks.

Texture: Korean short grain rice tends to be stickier when cooked, which is preferred for certain Korean dishes like bibimbap and kimbap. Taste: It has a slightly nutty flavor and a pleasant chewiness when properly cooked. The flavor can vary based on factors like region, soil, and farming methods.

It's called bibimbap (pronounced "bee-BIM-bop")—bibim meaning "mixed" and bap meaning "rice." This beloved Korean bowl incorporates steamed white rice with assorted fresh, marinated, and sautéed vegetables along with raw or seared meat, if desired.