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Never Have I Ever — Bibimbap

Never Have I Ever — Bibimbap

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In New York, there are way too many restaurants to choose from, even the ones on critics’ lists, so when it came to deciding upon a birthday dinner spot for a friend, we played a little game of “never have I ever.” After going through most of the Village, Murray Hill, and Lower East Side, we ended with Kibo in Gramercy. It was a double whammy — a newbie that none of us had ventured to and home to bibimbap, which my two friends had never tried.

A vast space on East 18th, Kibo is a Japanese grill that can most definitely mirror as a party/lounge space. With a black and red paneled interior, it is evident that the spot is set on being true to its Asian roots while being en vogue as well.

Over a bottle of sake, three girls explored the unknown. To ease into it, we commenced with simple sea-salted edamame and hearty chicken dumplings. We expected gyoza style dumplings, but these were stuffed with lump meat and were filling, perfect as a shared dish.

With a mission to explore, we decided upon noodles and rice. Though Kibo has a “Robata Grill” where various meats, fish, and veggies are skewered and seared to your liking, we had grain running through our brain.

We decided upon seafood ramen, wok-seared spicy beef udon, and spiced pork bibimbop. Well, it’s safe to say we started with one dish in front of us and ended up with another in its place shortly after, as we had created a merry-go-round of a tasting.

The safe palate went for the seafood ramen, chock-full of flavor with a rich broth and no fire. The other, a semi-adventurous eater, ended with the beef udon. The veggie-packed dish lessened the blow of the spiced beef’s, well, spice, but made for a mulled flavor; subtle but flavorsome.

The bibimbap stayed put on my end, where it started. It arrived in a cast-iron pot and was prepared with its market vegetable mix-ins tableside. The wimps to my left and right couldn’t handle all that is Sriracha, which meant more for me. The never-failing lushness of an egg yolk and the heat of the cult-favorite sauce swirled into the safety net that was the brown rice. The vegetables didn’t hurt either, with the entirety of pot’s contents soon gone, leaving the gawkers in shock at the glass of water still half full that I hadn’t run to in relief — champ status.

Korean Bibimbap

Korean Bibimbap Recipe – Made with healthy veggies, a fried egg, and a homemade spicy-sweet Gochujang sauce, our easy Korean Bibimbap recipe is an exotic and comforting meal served in just one bowl.

Use real butter

Recipe: bibimbap

Having spent a good deal of my adult life in or around university settings, you’d think I’d be accustomed to the flow of people in and out of my geographic location. That’s the nature of a university and you come to expect that a lot of your friends will move away eventually. But I’m not accustomed to it. This week, we said good-bye to our neighbors. They are more than just neighbors, they are good friends.

at our place for barbecue

We have had all manner of “interesting” neighbors, but Tom and Kellie were the best ever. We kept an eye on each other’s houses when we were out of town. We borrowed their power tools, they borrowed our ladder. They were always willing to taste test my cookies, cakes, pastries, whatever! Anytime we dropped by for just a minute, it always ended up taking as much as an hour because we always had plenty to talk about, to share. We took care of each other’s dogs and cats when emergencies came up. We laughed and chattered together while shoveling the deep snow from our driveways in the middle of the night. So despite how crazy busy March had been (and continues to be), we had to have them over for dinner before they headed to their new home in Montana.

at a big anniversary party for tom’s parents

As they drove away Friday afternoon, they honked good-bye. Jeremy told me Sunday morning that it feels lonely with them gone. It does feel lonely. We’ll surely see them this summer, but in the meantime – we are already missing them very much. Yet, part of this flux of people in my life involves those who are arriving and also returning. Our good friend, Marianne is finally back after months spent on the ice (Antarctica). Manisha held a lovely dinner to celebrate her return as well as find an excuse to introduce us to some of her phenomenal regional cooking from the west coast of India. Oh mai!!

manisha presents fried monkfish

kitt refrained from making funny faces

ivy gourd (i am in love with this vegetable)

lemon pickle chutney and grated mango chutney

gathering for a feast

I don’t lose sight of the time spent with the people I love. I’ve learned enough by now to know that it matters when you are together because everyone is busy and we all take each other for granted to some degree. A lot of times, we never fully realize just how special some people are until they are gone. So I’m reminding myself that no matter how busy I get, I should try to make that time. [Of course, get-togethers seem to revolve around food in my circle of friends and family…]

making marinade for galbi

Even though I cook and eat a lot of Chinese food, I am a little crazy for other Asian cuisines. I mean crazy. I think it might be because these cuisines are somewhat similar to Chinese but also very different. Like… Chinese but EXCITING. It’s exciting because I didn’t grow up eating these wonderful dishes that friends and fellow bloggers have introduced me to.

nice, fresh vegetables

Enter the dragon bibimbap. I first heard about bibimbap when my sister was in college. It’s what everyone went to get at a local Korean restaurant after late night study sessions. It wasn’t until graduate school that I had my first peek at a large bowl of bibimbap being served to a gentleman seated next to our table. I had always opted for the noodles (I am, afterall, a noodle girl).

toss the sprouts with sesame seeds and sesame oil

chopping the blanched spinach

It had always tempted me. I’ve had the dish served to me once before, but… it didn’t really knock my socks off (my socks were still on my feet, see). After years of seeing posts on food blogs, I realized that there was way more to bibimbap than I had experienced. And anything with galbi or bulgogi has got to be good. I didn’t have any leftover galbi on me, so I marinated some sliced rib-eye steak and cooked it in a frying pan. There appears to be a great deal of flexibility with the vegetables and I went with those that were easy to whip up.

sliced zucchini

sautéed zucchini with garlic

I admit, I was fast and loose with the preparation because I had little time (fast) and don’t know what I’m doing (loose). Unable to hunt down the gochujang, I subbed in some Sriracha sauce instead – because you can never have enough chili sauce to clean out your insides. Most of the time is spent in prep and when you are done, you have a lovely arrangement of goodies to pile upon a bowl of rice.

arrange beef on the rice, then repeat with the other guys waiting in line

top with a poached egg (i’m lazy, i fried one)

The beauty of bibimbap is that it’s anything you want it to be. I like that kind of flexibility and I also like that it is a great vehicle for cleaning up leftover vegetables. But unlike some dishes that have heaps of leftovers and taste like a heap of leftovers, bibimbap tastes like Awesome. I mean that in the best way possible. Meat, vegetables, rice, egg, spicy, crunchy, soft, savory, sweet, tangy. It’s a bowl of self-contained happiness.

enjoy your own little wheel of flavor country

[print recipe]
inspired by Kitchen Wench

3/4 lb. beef, sliced thin against the grain (I used rib-eye steak)
1 kiwi, peeled and quartered
1/2 yellow onion, peeled and quartered
2 cloves garlic, peeled
1 inch nub of ginger, peeled
1/2 cup soy sauce
1/4 cup sugar
1/4 cup rice wine vinegar
2 tbsps sesame oil
1/2 tsp ground black pepper
1 tsp vegetable oil (or more)

3 cups mung bean sprouts (I love this stuff, I highly recommend cooking more)
dash of sesame oil
salt to taste
sesame seeds

1 lb. spinach
sesame oil to taste
salt to taste

3 medium zucchini, cut into 2-inch long medium matchsticks
1 tsp vegetable oil
2 cloves garlic, minced
salt to taste

steamed rice
2 carrots, peeled and shredded (Ellie preps these properly, I’m a bum and leave them raw)
yellow pickled radish (daan moo ji), sliced into matchsticks
gochujang (I didn’t have any, so used Sriracha)
sesame oil
egg(s), poached or fried (just make sure the yolk is runny, because that is liquid gold, people!)

The galbi: If you have leftover galbi or bulgogi, use that. If you don’t, then find a cut of beef (flank steak, rib-eye steak, whatever) and freeze it halfway (or thaw it halfway if it is frozen) to make slicing it easier. In a food processor, combine the kiwi, onion, garlic, and ginger and pulse into a purée. Pour the contents into a ziploc bag and add the soy sauce, sugar, rice wine vinegar, sesame oil, and black pepper. Seal the bag, moosh it about to mix. Then open the bag and pile in the sliced beef. Seal the bag, moosh it about some more to make sure all of the beef is marinating properly. Place in the refrigerator for 8 hours. When you are ready, pour a little vegetable oil in a frying pan and set on high heat. Place the beef on the pan in a single layer and let it brown (caramelize). Remove from pan.

The sprouts: Blanch the sprouts in boiling water for 1 minute. Drain and toss with sesame oil, salt, and sesame seeds.

The spinach: Blanch the spinach in boiling water for 1 minute. Drain and squeeze the water from the spinach. Chop the spinach and toss with sesame oil and salt.

The zucchini: Heat the vegetable oil in a pan on high. Toss in the garlic and stir a few times before tossing in the zucchini. Season with salt and stir-fry until the zucchini is wilted.

Assembly: Place the steamed rice in a large bowl (some recipes do a quick pan-fry of the rice into a sort of cake with crispy edges – I didn’t this time) and arrange the beef, sprouts, spinach, zucchini, carrots, kimchi, and pickled radish on top of the rice. Add a good dollop of gochujang and a dash of sesame oil. Set the egg on top in the middle. Serve.

47 nibbles at “people come and people go”

It’s been a while since I’ve had this dish, always in restaurants. Can’t believe I hadn’t thought of making it at home – I seem to have all but two of the ingredients in my kitchen! Thanks for solving the “What’s for dinner?” question for tonight.

I was just recently introduced to bibimbap. Served in a heavy hot granite bowl it is the best thing you could possibly eat in the still cold Midwest! I love the flavors and would really enjoy making it at home. Thank you for the recipe.

I can’t describe how good that looks, Jen. Yowza. I’m going to ask my questions on FB though since I always have that open. Not addicted or anything. :P xoxoxo

Mmm deliciousness! I love your pictures Jen! I think Korean food is my FAVE cuisine seriously, bibimbap, korean BBQ, kimchee, YUM!

I’m learning more and more everyday that people really do come and go from your life. It’s hard to get used to. I hope your neighbors love your new place, and I hope some seriously awesome people move in next door!

Unlike the campus cafeteria’s version of Bibimbap, yours looks absolutely delicious! I’d like to try this the next time I go home. Thanks for the recipe!

Nice tribute to your friends, and beautiful colors in the bibimbap photos.

very nice looking, althought for some reason, the word bibimbap scares me away and makes me think of a punching bag lol !

Bibimbap is my go-to dish when I want Korean – it really is a bowl of awesome. How can anything be bad if it’s topped with a fried egg? And kimchi just makes it that much better :)

I love tindora too!! :)) – the Ivy gourd! :)) And bibimbap.. thought it was super involved to make.. hmm.. you made it sound doable. I think I should really try now

Never had bibimbap, or much Korean food at all. I just had sundubu a couple of times in the last few months. I have plenty of places to try more, so I should hop to it before I leave California.

Sorry about Tom and Kellie. Even with the understanding that people do come and go, and for the right reasons and at the right times, it still stinks to miss good friends and neighbors. Boo on that.

As another recent fan of bibimbap (introduction via a tourist guide to Stockholm none the less!) I would also like to thank you for this recipe. And still being somewhat in the university setting, I fully get the people come and go thing. I always find it comforting to bear in mind how great it is that so many great people are scattered all over the world!

It looks delicious and so healthy. And anythig that is inspired by Ellie is going to be good.

I love bibimbap.My first bibimbap was served in a hot stone bowl and had a raw egg on top. I just googled it to see if it was perhaps a regional variation. Wiki says it is a variation of bibimbap called “dolsot bibimbap”.

During our entire time together Bryan and I have been lucky enough to have fabulous neighbours only twice. One became my best friend but now lives in Pittsburgh. The others will be here for a visit this week.

OMG! I love it! Love it! I love how my family mixes it all up with a big spoon and divides it around the table.
I love mine with extra chilli! =P
Maybe I should try making my own…?

I was once at a Korean restaurant and tried to eat my bibimbap without mixing it up, and this so distressed the man working the counter that he came over to tell me I was wrong.

I’m learning Korean now, so I was excited to see that you made this dish!! It looks beautiful, but I can’t get past the egg…I guess I could scramble my egg, but that wouldn’t be authentic.

I wish I were your neighbor. I would try out EVERYTHING you make. I’m so glad you made this dish.

Working in the newspaper industry is a lot like that I’ve made a lot of friends who now live all over the country!

What a wonderful meal. I love that it can be shared! And never apologize for a fried egg around me. Sometimes I think I live off them.

I love Bibimbap and this looks fantastic. This makes me want to hit up the Koreatown Galleria! And that last photo is breathtaking.

absolutely love your bibimbap recipe. :D

Sounds like when Camille and Hill and the twins moved away. Good people are around. I hope you get another set of fabulous neighbors.

I know I want to be one of them…and we have the 2 crazies to entertain K :) and I can eat that whole plate…now that’s real advertising for you!!

Miss you chica! Tackling the workshop schedule this week and booking my ticket :)

Wow that looks beautiful!! I’ve got to say I love the header photograph, you can tell they’re great people. You’ve got to be thankful when people like that come into your life :)

i always get dolsot bibimbap if i can! dolsot simply means it’s in a stone pot. Regular bibimbap would be in a regular bowl.

the great thing about the earthenware pot is that it retains heat amazingly well and is as versatile as a dutch oven. my grandmother places it directly on the stove to cook stews. i heard some people say that it must be made with a specific type of clay to have all the right properties a ddukbaegi (another name for the pot) must have.

the best part of eating dolsot bibimbap is when you finish, there is a nice layer of crispy rice that formed on the bottom from the pot’s residual heat–this is like the crispy rice you get at the bottom of a pan of Spanish paella.

and as for the article, you’re right, there is SO much more to bibimbap than meets the eye. At first it looks like a bowl of veggies and rice, but each element must be prepared carefully.

Ooh, sriracha gooood. Not heaps different from gochujang, though, so that’s a good substitution. Might I interest you in my land, where the gochujang is always available and the sun can be felt at night? :P
I’m a rice AND noodle boy (er… man) but I’ve oddly never had bibimbap before – other things on the menu usually entice me first. I’ve a feeling that’s going to change..

We LOVE bibimbap! It’s the perfect recipe for “oh shoot, I have too many veggies in the fridge and don’t know what to do with them!” We always have the ingredients and it’s a nice, throw-together recipe. Now if only we had the stone pots to cook it in… love it when the rice gets all crispy around the edges! My mother in law loves the kiwi for meat marinades, too… but I have seen soda used occasionally for the same purpose!

Sorry about your awesome neighbors moving! :( However, the shindig at Manisha’s looks so fun, and bibimbap (besides being very fun to say) is a gorgeous bowl of goodness! I’m looking forward to trying it at home!

The bibimbap does look like a bowl of happiness!

this recipe is great, but it is great times a million if you serve it in a dolsot (hot stone bowl). the bowl makes a crunchy layer of fried rice and keeps everything hot. i love hearing the whole thing sizzle when i sit down to eat. it is OMG amazing. dolsots aren’t cheap and take up a lot of storage room though.

What a beautiful tribute to your friends!

Boo to Tom & Kellie moving away. And I suppose you already told them that Montana is closed for the year and they can’t move ( oh well, worth a try)

Life is fleeting and chances to hang with our friends even more so. Altho I DO think of this every day, it’s so nice to be reminded of it by lovely prose & pix.

Best of luck in Montana, Tom & Kellie :-)

I’ve always loved this dish, your take on it looks fantastic and your photography is amazing! Looking forward to your next post!

I love all the fresh vege in this!! Sorry that your good friends are moving away. Good neighbours are far and few between!

Oh JEEZ I’ve always wanted to make this. Thanks for making it look so easy :) Sorry about your neighbors, though. I understand the feeling having had a childhood where we moved due to my father’s job. You make a lot of friends, but it’s hard letting them go. Nice that it’s so much easier to stay in touch these days, right? Hugs.

You can find go-chu-jang and various other Korean (& many other Asian) ingredients and foods at the HMart in Aurora (not far from Boulder). Also, the egg on top of bibimbap is supposed to be fried (as you did) not poached.

Beautiful. Certainly eat this one with your eyes first. Yum :)

How amazingly colourful! I absolutely adore bibimbap, especially when cooked in a dolsot, for that magical crusty bit of rice on the bottom. Bummer about your neighbours moving. I love mine, and often feed them cake too, but we don’t have as close a relationship as you have with yours.

The first time I had bibimbop was in a restaurant here in Chicago, many years ago. I might look Korean, but I’m Japanese — so when I started eating the bowl of goodies, all separate, the server looked at me as if I was crazy! I explained to her that I am not Korean, and she laughed and said, “You’re supposed to stir it all together. Let me take it to the kitchen we will combine it, and reheat it too.” So yes, as Miranda and Daiming Zhu mentioned, stir that bibimbop before eating!

I am lucky to live in an area of Chicago where I can get either the ingredients from grocery stores, or the finished product in restaurants, within walking distance. Thanks for the lovely website and great photos of one of my favorite Korean dishes!

I’ve always loved ordering bibimbap, especially when it’s served in a super hot stone bowl, so I was inspired to give your recipe a try. I was surprised by how authentic the galbi tasted — the marinade looked really dark and I expected it to be too salty, but it was *perfect*. I was lucky enough to find a jar of gochujang at a local Chinese market the dish was beautiful to look at and delicious to eat! Thank you for sharing this awesome recipe. It’s my first time trying a URB recipe, but it certainly won’t be my last!

Kaitlin – thanks. We’re keeping fingers crossed on the new neighbors too.

Kitt – not sure if the kiwi is typical, but I quite like it in the galbi recipe (I got it from Sarah who runs Tastespotting).

Melissa – are you moving? I’ve been reading hints about this on FB…

Abby – I am a big fan of the fried egg too :)

Helen – oh, how I wish you guys could be our neighbors! Don’t tempt me like that )

Broderick – I am indeed thankful for people like that, and people like YOU! xo

Manggy – you’ve got to try it, I know you’ll like it :) I’ll take the spicy of your land anyday, but minus the sun – ha ha ha.

Kath – you’re such a sweetheart, always.

Kellypea – so true. At least it’s easier to keep in touch with them now than it was 20 years ago (not to mention, as little kids we were kinda not very good at tracking friends down)

LG – thanks! I found gochujang at my local Asian grocer in Boulder (very happy now!)

I always have this dish in restaurants. And i really envy you that you mnanage to make one right at the comfort of your home. This is somehow a tedious recipe, but I think I won’t mind, the result is heavenly. By the way, nice photos.

I LOVE bibimbap in a hot bowl! When my husband and I lived in S.Korea, I ALWAYS ordered it in a hot bowl. They would crack a raw egg on top and I’d mix it in so the hot bowl would “cook” the egg. There’s no way to describe the amazing creaminess of the rice when bibimbap is served and eaten this way. Sadly, b/c the restaurant was on US soil, the “powers that be” decided that cracking a raw egg on top of a dish was unsafe, so the dish was always served with a fried egg on top. I must say, it was not even close to as amazing as the one in the hot bowl, but it was still good. I’m SO glad to have come across this post because it had not ever occurred to me to make the dish at home, AND it would be easy to recapture that creaminess with a poached egg! I’m so excited! :-) Thank you! (Oh, and you must try it in a hot bowl if ever you get the chance).

This is a great recipe but there is one thing I have to mention. Though I love Sriracha sauce (both the real Thai version and the Huy Fong types) you really should use gochujang. I have to disagree with a previous poster that said Sriracha is not heaps different from gochujang–it’s heaps and heaps and heaps different! My Korean friends also tell me that bibimbap can be made many different ways with many different ingredients and the only requirements are the rice and gochujang.

[…] was inspired by this blog post about bibimbap and I just had to make it! I didn’t have all off the ingredients, much noticeably kim-chi. […]

[…] was inspired by this blog post about bibimbap and I just had to make it! I didn’t have all off the ingredients, much noticeably kim-chi. […]

bibimbap is one of my family’s favorite meals and one of my favorite to cook because it is so simple! I actually have never had it at a restaurant, but have a huge love for anything Korean. we prefer our veggies cold and uncooked…it lends a nice crunch and freshness to the dish. I also have never heard of this sauce that it should be made with I.admit, but I have always mixed equal parts brown sugar and sriacha to drizzle on top and it is delicious. the previous comment about.cracking a.raw egg over top is a brilliant alternative to the fried egg as well! I’m a huge fan of carbonara pasta because of the creamy sauce, so I’m going to definitely try this method!

[…] Jen at Use Real Butter‘s Bibimbap’s Recipe from March 2010 – Read more » […]

I love Bibimbap in lots of variations, and this looks like a great one!
Plus or minus an egg is always a decision…and I love sautéed shiitakes finished with mirin.
Only thing I disagree with is that schiracha is delish but VERY different from gochujang, which
TOTALLY makes/unites the dish. Very worth getting/including, easy to find in Asian grocery stores.

Crispy Shrimp Bibimbap Bowls

I don’t know if you’ve noticed the decline in recipe post for the last several months. I know you did. I’m blaming it on when I got pregnant (I was super lazy to cook and all I ever wanted was sleep), I gave birth ( you know, recovery and of course, my new born who needed me every minute of the day), and my eldest, grade two student who needs me whenever my newborn doesn’t. I wished there was 48 hours in a day.

The mind have been willing but the flesh was weak. Believe me, I made a lot of meal planning but failed miserably. Our weekly menu had been caught in a slump. It was Sinigang , Nilaga, Tinola , Longganisa , Chicken Curry , Fried Chicken , and Menudo . Then it gets repeated the following week.

In an attempt to break it, I bought a pack of Gochujang (Korean red pepper paste) and Doenjang (Soy Bean Paste). I also bought frozen squid rings. I thought it would be nice to keep it at home. Just in case, I have extra time I can make Korean Spicy Squid because I already have all the ingredients. How wrong was I. Oh yes, I was able to make Korean Spicy Squid, the sauce was amazing but I found out one thing. Those frozen squid rings are only good for making fried Calamari. It doesn’t even taste like squid.

peanutbutter ♥ asked if I wasn’t going to take a photo of it and I said ‘no’. He asked why and I told him I didn’t like the taste and that I would just give it another try but with fresh squid next time. He suggested I should do it with prawns/shrimp instead. There was a lightbulb moment. I’ve been craving Bibimbap lately and there are two packs of Kimchi inside our fridge from a failed attempt to make Kimchi rice when there was leftover beef.

Since I love the Crispy Shrimp we had at Bonchon a few months ago , I thought it would be nice to make this as the meat for our Bibimbap bowls.

Bibimbap is a signature Korean dish served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a salty soybean paste, fried egg and sliced meat (usually beef) It is stirred together thoroughly just before eating and it has all the flavors you can think of.

This was lunch today. Crossing my fingers I get to make delicious lunch (or breakfast or dinner) everyday for the rest of the week.



Bibimbap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence.


To investigate the biological and historical aspects of bibimbap, Korean old literatures and scientific papers on bibimbap were analyzed.


The existence of various theories about the origin of bibimbap suggests that none of these theories have strong support. Therefore, it is crucial to take a scientific approach in analyzing each hypothesis. This article will discuss the origin of bibimbap on the basis of the structure of the Korean traditional meal table. Furthermore, it will analyze its development based on historical references to bibimbap.


Some have made false arguments that the first written record of bibimbap is from the Siuijonseo (是議 全書), and that the name “bibimbap” came from koldongban (骨董飯). We should, however, firmly exclude unsupported claims which can hinder further understanding of bibimbap in the global market. Moreover, this article will focus on Jeonju bibimbap and the health benefits of bibimbap based on previous research.

Make dolsot bibimbap: with a cast iron skillet!

Now, if you’re looking to take your bibimbap over the top…make it as dolsot bibimbap! Alex and I assumed we’d have to have a dolsot pan to make dolsot bibimbap at home. Wrong! With Cynthia’s recipe from A Common Table, you can use a cast iron skillet to make the rice crispy! This was game changing for us. It takes about 15 minutes to make the bottom golden and crispy, but it’s absolutely worth it.

Bibimbap Bowls

Raise your hand if you love a hearty grain bowl. (Same.) But sometimes even we reach our quinoa limit. Shake things up with these bibimbap bowls, which are nourishing, satisfying and easy to assemble.

Bibimbap (which translates to &ldquomixed rice&rdquo) is a Korean rice dish piled high with toppings like sautéed vegetables, kimchi, gochujang and egg. You can think of this version as an ode to the traditional meal&mdashwe swapped the meat and egg for mushrooms to make it vegan, but kept the crunchy, spicy veggies and irresistible flavor profile. Pass the soy sauce, please.

3 tablespoons rice vinegar

1 tablespoon tamari or soy sauce

1 tablespoon sesame oil, divided

3 cups sliced shiitake mushrooms

2 tablespoons tamari or soy sauce

2 tablespoons rice vinegar

1 bunch scallions, thinly sliced

¼ cup fresh cilantro leaves

Black and white sesame seeds, for serving

1. Make the Sauce: In a medium bowl, whisk together the gochujang, rice vinegar, honey, tamari and sesame oil. Set aside.

2. Make the Bowls: In a medium pot, cover the rice with 5 cups water. Bring to a simmer over medium heat. Cover the pot, reduce the heat to low and simmer until the rice is tender and the water is absorbed, 35 to 40 minutes. (Alternatively, cook the rice according to the package directions.)

3. While the rice cooks, heat a medium skillet over medium heat. Add ½ tablespoon of the sesame oil and the mushrooms. Cook the mushrooms until they&rsquore tender and browned, 7 to 8 minutes. Add the tamari and cook until it is absorbed.

4. Transfer the mushrooms to a bowl. Add the spinach, garlic and remaining ½ tablespoon sesame oil to the skillet and sauté over medium heat until the spinach is wilted, about 4 minutes.

5. When the rice is done, stir in the rice vinegar. Serve the rice topped with the mushrooms, spinach, bean sprouts, cucumbers and carrots. Garnish generously with scallions, cilantro, sesame seeds and the prepared sauce.

Recipe Summary

  • 2 tablespoons sesame oil
  • 1 cup carrot matchsticks
  • 1 cup zucchini matchsticks
  • ½ (14 ounce) can bean sprouts, drained
  • 6 ounces canned bamboo shoots, drained
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • ⅛ teaspoon salt to taste
  • 2 cups cooked and cooled rice
  • ⅓ cup sliced green onions
  • 2 tablespoons soy sauce
  • ¼ teaspoon ground black pepper
  • 1 tablespoon butter
  • 3 eggs
  • 3 teaspoons sweet red chili sauce, or to taste

Heat sesame oil in a large skillet over medium heat cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.

Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.

To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.

Never Have I Ever Review: An American Recipe with Indian Ingredients!

Never Have I Ever starring Maitreyi Ramakrishnan and Richa Moorjani in the lead roles is the new Netflix Original title available in the teen romance section. And if you’re someone like me who watched multiple high-school rom-com series’ and movies on Netflix, you can surely draw parallels with others, which are highly popular. And to give my overall impression on the show, this new Netflix comedy created by Mindy Kaling and Lang Fisher suffers from lack of originality when it comes to the characterization and the overall narrative itself, as it kept hinting me of other series’ available on Netflix through and through. Never Have I Ever Netflix Never Have I Ever Review

The narrative of Never Have I Ever details the life of Devi Viswakumar (Maitreyi Ramakrishnan), an American high-school teenager of Indian descent attempting to overcome her past trauma and have a normal sophomore year alongside her friends Eleanor (Ramona Young) and Fabiola (Lee Rodriguez). Subsequently, she also develops a huge crush on Paxton (Darren Barnet), who happens to be her classmate as well as the “Hottest Kid” in the entire school.

While she lives with her mother – Dr. Nalini (Poorna Jagannathan) and cousin Kamala (Richa Moorjani), Devi’s family is presented as the typical Indian migrants who adopted the American lifestyle and settled there for good. And this gives us a great insight into the people who moved from India to the United States, and the struggle of the Indian parents to keep their kids grounded to their roots and culture. It was indeed very fresh to watch an Indian perspective offered to a show, however, it is also the only refreshing aspect as the narrative is both mundane and cliché to watch.

The first negative of Never Have I Ever would be the characterization of Devi’s friends Eleanor and Fabiola. And I guess, nowadays, writers settled with the ordinary as being ‘Gay’ was the only qualification for every other lead character’s friends. Don’t get me wrong, I’m not against the LGBTQ+ community, however, it is tiring to see it being overly exploited, in several movies and series’.

Moving on, the predictability factor continues to dampen the overall quality of the show as the romantic scenes and the love-triangle drama are comparable to several other stories belonging to the same genre. And despite being a show with fabulous potential and ability to improve, these similarities, and almost indistinguishable characters, managed to keep me bored for the most part.

But, on the bright side, emotions played a significant part and acted as a positive aspect of the entire series. The characters were able to emote very well on-screen, which, in turn, helped me to have a grasp on them while watching. Additionally, the music is blended into the narrative and increased the likeability factor of the show. Kudos to the production design, giving us a chance to watch and feel the life in the states.

More on the positives, the performances from the lead protagonist, and others were exceptional, Maitreyi Ramakrishnan as a young Indian teen was a delight to watch from the beginning to the end. And Poorna Jagannathan as the strict, conservative Indian mother stood out with her acting skills.

Overall, Never Have I Ever had all the potential to be a great show, instead, it fell short due to the clichéd writing and the lack of originality. The narrative failed to offer something novel or contemporary, except for the fact the story has an Indian-American touch to it. If you would like to watch the lifestyle and the drama of a conservative Indian family living in the United States, then Never Have I Ever might appease you. Apart from that, if you want to watch something intriguing, then I would recommend you to browse through our website for some other suggestions. Watch ‘Never Have I Ever’ on Netflix here .

What Is the Difference Between Fried Rice and Bibimbap?

Picture it: a hearty helping of warm, tender-yet-toothsome rice studded with delicious bits of meat, vegetables, and egg, sparked by a savory sauce that just coats each grain and compels you to take another bite, and then another, and on until it’s all gone. From that description, you could easily envision a Chinese takeout container of glistening fried rice, or a bowl of steamy Korean bibimbap. The two dishes do share many similarities, but the differences are what make them so wonderful, each in their own right.

Obviously, they come from different countries fried rice has Chinese origins, while bibimbap is a classic example of Korean food. But bibimbap isn’t just Korean fried rice—that would be bokkeumbap, which is prepared similarly to traditional Chinese fried rice (but often with the important addition of kimchi).

While fried rice and bibimbap are both based on the same starch, fried rice is best made with day-old grains that have had a chance to dry out a bit, whereas bibimbap uses freshly cooked rice, for a softer and moister finished dish.

Both fried rice and bibimbap are wonderful ways to use up leftover bits of food from previous meals, and both are commonly said to have been invented for that specific purpose—but bibimbap may actually have resulted from a “jesa” ceremony honoring deceased ancestors. As part of the ritual, people would make offerings of various dishes—meat, rice, and vegetables—which they would then mix together and eat during the ceremony. Another possible origin story says bibimbap was a communal meal created when everyone participating in planting or harvesting a crop brought a little food that was all mixed together and shared out equally. Or, it may have started as a snack on lunar new year, when it seemed like a good idea to get rid of all the leftover edible odds and ends from the previous year.

Whatever their specific origins, there are numerous regional variations of both fried rice and bibimbap. Still, they both usually contain some form of protein (beef is most common in bibimbap, while pork is often the main meat in fried rice). Each dish features vegetables too, although bibimbap usually has a wider variety of them, and rather than being stir-fried with the rice itself, they are prepared separately and individually. While we’re used to seeing fried rice with just a few veggies, usually onions, peas, and carrots, maybe bean sprouts, it can include any number of other veggies. Bibimbap is just as flexible, but often contains spinach, mushrooms, bean sprouts, zucchini, cucumbers, seaweed, and/or carrot, along with less familiar produce like bracken fern (also known as fernbrake or gosari), and bellflower root.

While fried rice arrives on your plate with everything already jumbled together, bibimbap is served as a bowl of rice topped with distinct, separate components—each vegetable in its own pile, like an edible color wheel (with any protein also in a distinct portion)—but they’re all meant to be stirred together (not for nothing does bibimbap literally translate to “mixed rice”), which is when it really resembles its distant Chinese culinary cousin.

The seasoning in fried rice is often very simple and rather subtle: soy sauce, garlic, and sesame oil. Bibimbap, on the other hand, is usually flavored with punchy gochujang, a hot-sweet-salty-and-savory Korean paste of chili and fermented soybeans, and possibly one of the most addictive substances on earth.

And then there’s the egg. Normally, fried rice contains shreds or curds of scrambled egg, but bibimbap is most often seen with a fried egg on top of the bowl. Sometimes, though, the egg is raw, and you mix it into the hot ingredients just before you start eating.

As for the cooking method, fried rice is usually (and ideally) made in a wok, while bibimbap recipes commonly call for skillets (plus a rice cooker or separate pot for the carb portion of the meal), but a notable exception is the ever-popular dolsot bibimbap, named for the stone bowls or pots in which it’s cooked and served. The hot stone vessels help form a golden, crisp crust on the bottom layer of rice that’s especially delectable, akin to the prized socarrat in properly made paella.

Any way you make it, serve it, or eat it, warm rice with lots of tasty bits nestled like hidden treasure among the sauce-slicked grains is always welcome, and there’s no way it won’t be delicious—so try one of these fried rice or bibimbap recipes, and then branch out to make your own variations.

Cooking with Cocktail Rings

This is a fairly fast and easy version of bibimbap since most of the vegetables are left raw (as is the egg), but you can switch it up however you like, with other veggies, cooked egg, and other proteins—although, if you’ve never tried bulgogi, the classic thinly sliced, marinated, and grilled Korean beef preparation, you definitely should. Get the recipe.

Our take on bibimbap uses healthy brown rice and quick-cooking ground pork, plus sauteed mushrooms and spinach, and raw carrots and bean sprouts—and of course, a fried egg. Feel free to douse it liberally with gochujang, thinned out with a little vinegar, soy sauce, and sesame oil (and maybe a touch of brown sugar) for a saucier condiment. Get our Brown Rice Pork Bibimbap recipe.

Some forms of bibimbap contain raw meat or raw seafood (like this one with raw salmon and raw egg), but if that sounds like a bit too much, try easy broiled salmon as the protein element in the bowl. Get the recipe.

For a vegetarian version of bibimbap, load it up with sticky marinated tofu. While bibimbap isn’t really bibimbap without rice, this version swaps out the grains for sweet potato noodles. If you’d rather stick closer to tradition, just use sauteed sweet potato noodles or roasted cubes of sweet potato as one of the vegetable components and keep the rice as the base for it all. Get the recipe.

This fried rice takes inspiration from Korean food in the form of pungent kimchi and gochujang. Shrimp and eggs make it a full meal, though if you wish there were more veggies, serve roasted or sauteed broccoli on top. Get our Kimchi and Shrimp Fried Rice recipe.

The classic Chinese takeout favorite is definitely worth making at home, although it’s admittedly a bit harder than simply placing an order. Sourcing (or making your own) Chinese barbecued pork really makes it sing. Get the recipe.

Many other Asian and Southeast Asian countries have their own variations on fried rice (nasi goreng in Indonesia, chāhan in Japan). This one is a staple of Thai menus, and uses jasmine rice and fish sauce in addition to juicy pineapple and rich, crunchy cashews. Get the recipe.

Another Thai favorite, crab fried rice is fairly delicate, yet here it’s perked up with chile oil. The best thing about making it at home is that you can pack it with as much sweet crab meat as you want—and while that can get expensive, it’s still a better deal than ordering the dish out. Get the recipe.

Totally unorthodox, making fried rice in a slow cooker is nonetheless a great, easy way to get dinner on the table, and much healthier than the oil-heavy stir fries you often get when you decide on delivery. Get our Slow Cooker Fried Rice recipe.