One of the greatest things about having friends from different countries is learning their native food the way their grandparents taught them to make it. One of my friends, Stacey is from Seoul, Korea, and cooks the best Korean food I’ve ever had. She first got me obsessed with her cooking through her Korean Fried Chicken, which I attempted to recreate here. Then I got to taste her slow cooked Korean Short Ribs (I died and went to meat heaven), and most recently, she gave me my first bowl of Beef Bibimbap (complete with homemade Bulgogi Sauce and Homemade Korean Hot Sauce). I not only got to watch her prepare the Bibimbap elements (incredibly impressed with her knife skills), but was then given a full tutorial on how to create/build the bibimbap bowl with said elements and then how to mix it all together for consumption.
Needless to say, I devoured the gigantic bowl of goodness and stalked her the rest of the week asking questions about each element, various ingredients, and for her incredible recipes! I am so grateful she shared this dish with me because I made her version the other night and my husband and I both agreed it was amazing. But last night, I decided to change up my friend’s Beef Bulgogi Bibimbap and make a Sticky Korean Chicken Bibimbap. I used all the same elements from Stacey’s Bibimbap:
- Sautéed Carrots
- Sautéed Zucchini
- Sautéed Shitake Mushrooms
- Brown Rice
- Soy Sauce
- Homemade Hot Sauce
- Fried Egg
I changed the protein from beef to chicken and tried out a new recipe for a sticky chicken sauce.
The possibilities with making bibimbap at home are endless….you could go vegetarian, use beef/chicken/pork/shrimp, change up the veggies (Bok Choy, Sautéed Spinach, Avocado, Mung Beans, Bell Peppers, Avocado, Cucumber), you can also change up the various sauces you use. But the one thing I implore you to make is the Homemade Korean Hot Sauce (recipe below). I intend on making some chicken wings for the Superbowl and just tossing them in this sauce…I may even just drink the sauce on it’s own because it’s that damn delicious.
I look forward to hearing about everyone’s Homemade Bibimbap!
- I sautéed the carrots, zucchini and shitake mushrooms separately in a little canola oil with a tiny bit of salt for about 5 minutes each. You just want a little bit of color on the veggies and the mushrooms to be cooked through. I do them separately so that people can pick and choose which veggies they want in their bowl.
- I make the bibimbap bowls almost like a “build your own bowl” – I put all the elements out on the counter and people can put in whatever they want and top it with whatever sauces they may like!
Spicy Chicken Bibimbap
Classic Korean Bibimbap made with a Spicy Chicken and Veggies
Homemade Korean Hot Sauce
Spicy and flavorful Korean Hot Sauce
Spicy Chicken Bibimbap Bowl
How to assemble the Spicy Chicken Bibimbap