Bibim= mixed Bap=cooked rice

It’s winter, it’s lockdown ( at least in Toronto) , so it’s time to try new things! I love Korean food but it always seemed a little intimidating to attempt to cook. But with another lockdown comes the abundance of time and a push of confidence to make the things I enjoy. Why not? For my first Korean dish I decided to attempt Bibimbap; a rice bowl with veggies, meat and a fried or raw egg.

I used the lovely Maangchi’s recipe, https://www.maangchi.com/recipe/bibimbap which was easy to follow and adapt to whatever ingredients were already in my fridge. My bibimbap veggies include: carrot, zucchini, cucumber, bean sprouts, red peppers and spinach. I’d recommend this dish to anyone who’s looking for an easy way to get more vegetables in their diet while still eating something delish!

All elements of this dish are cooked separately so the flavours remain distinct and bright when combined in one bowl. The prep does take some time, chopping, julienning etc, BUT this meal is a labour of love and a feast for the eyes.

If you’re wondering what to make for dinner tonight try a bibimbap. You’ll be happy you did!