Bibigo's Traditional Bibimbap

By • November 30, 2015 0 Comments

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Author Notes: Bibigo’s mission is to introduce the delicious and nutritious Korean food culture to the rest of the world. Bibigo gets its name from a mash-up of Korean bi-bi-da (“to mix”) and English “to-go,” reflecting both its food and social characteristics. Their traditional Bibimbap recipe allows everyone to conveniently bring authentic Korean flavors into their own home. Just add your favorite protein and veggies, and you have the perfect meal in a few steps!

Substitute the bulgogi and/or dried shitake mushrooms with your favorite choice of protein and veggies to personalize each bowl of bibimbap.
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Serves 1

  • 4 teaspoons garlic - sliced
  • 1 cup water
  • 1 pinch salt
  • 6.5 grams cooked rice (brown or white)
  • 1 ounce Sukjunamul
  • 1 ounce Sigeumchinamul
  • 1 ounce Cooked bulgogi
  • 1/4 cup shitake mushrooms - sliced
  • 1 onion thinly sliced
  • 1 teaspoon cooking oil
  • 1 dash sesame oil
  1. Add oil to a pre-heated pan and sauté the garlic for 30 seconds with a pinch of salt.
  2. Slice shiitake mushrooms and onion into thin pieces.
  3. In an oil coated pan, sauté the onion with salt until it turns transparent. Empty the onion on a plate and in the same pan sauté the mushroom with salt. When the mushroom and onion have cooled, lightly toss with sesame oil and serve.
  4. Put the rice in a wide bowl and top with the garlic, sukjunamul, sigeumchinamul, chwinamul, munamul, and stir-fried vegetables.
  5. Top with bulgogi and sliced almonds and serve with gochujang sauce.

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