Bibimbap
A traditional Korean bowl that means mixed rice. Bibimbap can be ser ved in a regular dish or in a hot stone
bowl, called Dolsot Bibimbap. In a hot stone bowl coated in sesame oil the rice stays ver y hot and gets crispy.
This Adirondack Bibimbap is ser ved in a small cast iron pan. Side dishes of fermented vegetables, sauteed
vegetables, and meat are artistically layered on top of the rice, and in most recipes a fried egg tops off this
glorious bowl. Ser ved with a fermented chili sauce called Gochujang.
Bibimbap consists of lots of side dishes—They can be made ahead of time.
Rice Base
4 cups cooked sticky white sushi rice or short grain
brown rice
4 Tbsp sesame oil
2 Tbsp sesame seeds for garnish
½ bunch chopped scallions for garnish
Gochujang sauce
Can be bought in Asian markets, or you can follow
this short recipe to recreate this sweet/spicy fer-
mented sauce.
½ cup chili paste (Sambal Oelek)
2 Tbsp mellow miso
2 Tbsp maple syrup or sugar
Blend all ingredients for 30 seconds in blender
Pickled carrots and zucchini
4 medium carrots—sliced into small sticks
2 small zucchini—sliced into small sticks
½ cup brown rice vinegar
1 tsp salt
1 Tbsp sugar
Keep carrots and zucchini in separate containers. Mix
the rest of the ingredients and add half in with carrots
and half with zucchini; cover and refrigerate overnight
