BimBimBop is a delicious and beautiful Korean dish for both the eyes and the mouth. The literal translation means “bowl of rice” and utilizes many flavorful and colorful vegetables and proteins to create a filling and satisfying meal with everyday items from the fridge. It can be served either hot or cold and an egg is cracked on top to give the dish depth and creaminess.
Traditionally, bimbimbop is made in a clay pot and heated till the bottom layer of the rice becomes crispy. I wanted to get that same affect, so I heated up the already made rice in a hot wok until it became crispy. I then added the rest of already prepared and cooked vegetables and meat, cracked an egg on top and had one of the best meals I have ever eaten!
While I was making bimbimbop, I took cues from my husband whose influence in the kitchen is Asian inspired and has had bimbimbop in the past multiple times. When he said it tasted amazing and authentic, I knew I had hit the jackpot!
Here’s my recipe for bimbimbop without using a clay pot.
I have never tried this, and I want to very badly!
This is gorgeous! I would love to eat this!
Truly beautiful and what a unique idea!
This looks beautiful, colorful and multi-flavored. Reminds me of shakshuka, but stirfried instead of braised.
“I then added the rest of already prepared and cooked vegetables and meat, cracked and egg on top and had one of the best meals I have ever eaten!”
Cracked an egg. I think that is what you mean.