Derek and I are heading to Korea next week, and in honor of our upcoming trip, here’s my quick take on “bibimbap”. Bibimbap translates to “mixed rice” and is a rice dish usually with beef and tons of sauteed veggies and topped with an egg. You mix it all up with a dollop of spicy gochujang (pepper paste) and usually a drizzle of toasted sesame oil.
While it seems to be a simple dish, it’s actually kind of a process since you have to make several different veggies to go in the dish. My cheater version is made with my mom’s bulgogi. Every time I visit her, she sends me back with a cooler full of beef and pork bulgogi, marinated thin slices of meat. I combine it with some rice and oi muchim (cucumber salad) and usually call it a meal. Here, I threw in some spring mix salad greens and made a simple dressing with ponzu and sesame oil. It’s quick and easy and definitely hits the bibimbap spot.
bulgogi rice bowl
4 servings of hot cooked rice
1 pound cooked bulgogi (try one of these recipes: Kimchi Mom, Savory Sweet Life, Korean Bapsang)
4 cups salad greens (spring mix, chopped romaine, baby spinach, etc.)
Oi muchim (I swapped a medium radish for the onion)
Ponzu salad dressing (see below)
Divide the cooked rice among four bowls. Top with a quarter of the bulgogi, the salad greens, and the oi muchim. Drizzle everything with about a tablespoon of the ponzu salad dressing. Stir everything to combine and enjoy!
ponzu salad dressing
2 tablespoons Ponzu
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon honey
Sriracha or other hot sauce, optional
Put all of the ingredients except the Sriracha in a small bowl and whisk to combine. Whisk in Sriracha to taste (I used a teaspoon). Use as you would any salad dressing.