While visiting my daughters in New York last week, I also got a chance to spend some time with my niece, who is curious about Korean cuisine and asked me to describe it to her. Puzzled, I said, “Well, haven’t you ever had Korean food before?” She looked at me solemnly and replied, “No, I have never been to a Korean restaurant, but you did promise once to cook a Korean meal for me.”

I do not recall making that promise, and since time was limited, I offered to take her to a Korean restaurant instead. She agreed to the compromise.

The dish she most liked was the bibimbap, hands down. Being a lifelong healthy eater, she loved the inclusion of many colorful, healthful, appealing vegetables. The only thing she missed was a solid portion of protein; the sole egg on top was not enough for her. We decided that we would shop for the ingredients and make our own version of bibimbap with chicken. Lucky for us, a Korean market was nearby, so we were able to buy some of the vegetables native to Korea that are not normally found in Western supermarkets, including bellflower root and bracken fern stems. (Bellflower root is slightly bitter and meaty in texture, and bracken fern is woody and earthy. Both can be found easily in Seoul, either fresh or dried.) I must say, my niece was very impressed that the healthful ingredients and low calorie vegetables in bibimbap could dish up so much delicious flavor!

The word bibimbap literally means “mixed rice,” and is served either in a large bowl or a stone pot. When served in a stone pot, it is referred to as dolsot bibimbap, where dolsot means “stone pot.” This is my preferred way to enjoy bibimbap, as the stone helps keep the heat in the dish. Also, if you serve bibimbap in a stone pot, the pot is heated and then coated with sesame oil before the rice is added, causing the rice to become golden brown and crispy where it touches the pot. I highly enjoy this slightly burnt crust of rice, as do many of my friends, both Korean and foreign. It’s one of my favorite aspects of the dish.

Bibimbap is an unbelievably adaptable dish; you can add as many different vegetables and toppings as you want. For example, you can add raw, sunny-side up, or fried eggs, roasted seaweed, or sesame seeds. The vegetables you use can be raw, stir-fried, or sautéed (as in this column.)

If you choose, you can even add protein, as we did. We used chicken, but you can use anything -- beef, seafood, or even pork. Or you can eschew protein altogether, which is why bibimbap is popular with vegans, who can choose to go protein-less or add tofu instead of meat. The only ingredient in this dish that I consider sacred is the hot pepper paste. It’s a must, because it brings out the flavors of the vegetables in such a uniquely Korean way. Remember, you can adjust the amount of red pepper paste you use if you prefer your food to be less spicy, but I don’t recommend doing without this important flavor component entirely.

The vegetables normally used in bibimbap are julienned zucchini, cucumber, daikon, mushrooms, bellflower root, spinach, soybean sprouts, and bracken fern stems. The vegetables are placed in a visually appealing way with contrasting colors side by side. I see no reason not to get creative with your vegetables in this dish, adding or subtracting as you see fit, as well as modifying the presentation to suit your own aesthetic sensibility.

Jeonju, the capital of North Jeolla Province, is famous for its version of bibimbap. Jeonju is about 2-3 hours south of Seoul. Jeonju bibimbap is unique in that it is served with Korean beef tartare, a yellow jelly made from mung beans, and raw egg yolk. Also, many mountain vegetables are used. All this gives Jeonju bibimbap a flavor unlike any other.



In writing this recipe, I focused on making it easy to follow the directions. If you are not Korean and have never tried this dish, you will be surprised at how delicious it is, especially when you modify it to suit your own tastes. Enjoy!



Bibimbap, with a Western twist



½ cup soy sauce (to season some of the vegetables)

Sesame oil (for sautéing and seasoning)

¼ cup Korean red pepper paste (gojujang)

500 grams cooked chicken, white meat only, cut into small pieces

½ cup carrots, julienned 5 cm long, sautéed in ½ teaspoon sesame oil

1 cup cooked short-grain rice (wash rice in cold water a few times before cooking)

2 eggs, raw or over-easy (if you cook them, use a small amount sesame oil to coat pan)

½ cup daikon, julienned 5 cm long, sautéed in oil

½ cup sautéed zucchini (seasoned with soy sauce, minced garlic, black pepper, and salt)

½ cup sautéed bracken fern stems, cut into 5 cm pieces (season with soy sauce, minced garlic and black pepper)

½ cup any type of mushroom you like (lightly sautéed in sesame oil)

2 cloves minced garlic (to season some of the vegetables)

Black pepper to taste (to season some of the vegetables)

Salt to taste

1 teaspoon sesame seeds for garnish



Once you’ve assembled all the cooked ingredients, prepare two large bowls by scooping ¾ cup of rice in the center of each bowl. Top with all the prepared vegetables and then add chicken pieces. Add a fried or raw egg to each bowl. If you wish, drizzle ¼ teaspoon sesame oil per bowl. Garnish with sesame seeds. Serve with red pepper paste on the side. When you are ready to eat, mix in pepper paste to taste with spoon.

Serves 2.



By Samia Mounts (samiamounts@yahoo.com)

Samia Mounts is a long-time nutritionist and gourmet aficionado. She is the assistant principal at Seoul American Elementary School. – Ed.