Among rice eating nations, there is a common dish that translates across national boundaries. Basically, you have leftovers and some rice. You chop up the leftovers and mix it up with the rice. Paella, risotto, fried rice, rice and beans with plantains and chicken, it’s peasant food that when done well is satisfying and sublime.
Bibimbap fits in this culinary niche and I remember eating whatever mom had chopped up and mixed with the rice (bokeumbap), but bibimbap is far more refined. Whenever I go back to New York, I head straight to Korea Town (the one in Queens is better but the one in Manhattan is more convenient), and over several days I fit in several of my favorite dishes. Bibimbap is right up there. Here in the Midwest, it’s hard to get to Korean food, so videoblogger Maangchi has become an irreplaceable resource for second generation folk like me who never had the time to learn the dishes that really make me who I am.
Pictured is my latest effort from Maanchi following her recipe with some personal flair. It is missing bellflower root which I’m okay with but many would consider it sacrilege not to have it. I shrug because that misses the point of bibimbap which is all about quickly throwing together little parts to make a great meal.
Link to Maangchi’s recipe.