It may not roll off your tongue (if you’re not used to it), but bibimbap means a variety of ingredients mixed with rice. So, essentially, a Korean rice bowl. You make this meal in layers, building up the rice, then the meat, the veggies, sauce, and finally top it all with an egg. It’s really flexible though, sort of a Korean spin on cleaning out the fridge. This particular bibimbap rice bowl recipe is loosely inspired by a recipe I found on Korean Kitchen.
However, I didn’t have all the ingredients she used, such as sprouts or seaweed, and under current circumstances, I didn’t really want to go out looking for them. The idea was to make this easy for myself, and for you too. In addition, I also wanted to focus on “sturdier” ingredients, such as cabbage and carrots that will last in the fridge, rather than sprouts. You could even use frozen veggies (cook them for less time), like broccoli or one of those frozen stir fry mixes. Definitely not authentic, but still good.
Since I was using cabbage, which takes longer to cook, I just chopped the carrot up, instead of julienning it. That way, the two vegetables would be ready at the same time.
You make this in several stages. If you are using brown rice, start that first, and let it cook while you put the meat mixture together and let that sit so the flavors blend together. If you have white rice, start the meat mixture, and then put up the rice while that’s marinating.
Bibimbap Rice Bowl Substitutions and Variations
- try different vegetables, such as broccoli, mushrooms, bell pepper, or zucchini
- swap the beef for ground chicken or even leftover fish
- this should properly be made with gochujang, which is a spicy Korean pepper paste; if you have it, use it and add about 3/4 tsp water.
More Cabbage Recipes
Wonderful comfort food when. you’re stuck inside. Just enough soup for a generous serving for one. The spicy hot broth helps clear your head , the garlic, ginger, and chili sauce have anti-bacterial (not viruses, bacteria) qualities, and it’s delicious.
Colorful, spicy, and crispy too. All you need to cook is the chicken (or use leftovers).
Stuffed cabbage is delicious, and pantry-friendly. But making all those separate rolls is a pain. So don’t bother. Layer it like lasagne instead!