Bibimbap aka. “Mixed rice” is one of the most representative Korean dishes. The most famous type with different stir-fried vegetables, beef and egg yolk is among many Korean food lovers.

Little is known that there are different variations of bibimbap, because you can mix everything with rice. Everyone or the whole family has their recipe, so whatever is left in your fridge you can mix it up and add a spicy sauce made from gochujang, sesame oil and soy sauce. And it’s so good!

Today, I made one of the classics: kimchi bibimbap yeolmu (young radish leaves).

Recipe (1 serving): Prepare the rice, then cut the yeolmu kimchi with your scissors and cook a crispy fried egg. In a bowl, combine 1 tablespoon gochujang, 1 tablespoon sesame oil, 1 tablespoon corn syrup, 1 tablespoon soy sauce, 1 tablespoon toasted sesame seeds and 1 /2 tablespoon garlic. Top the rice with kimchi, egg and sauce. Mix well. You can also add more sesame seeds or/and sesame oil to your taste. Appreciate!

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