Another Pseudo Bibim Bap: Two Ways

I think the thing I love about bibimbap (Korean mixed rice) is that it has a lot of different variations. In Seoul, they have this cheese version (I've never tried it because it sounds a bit funky to me) where they also add a topping of American cheese on top and you mix that in as well. There are kimchee versions, straight up vegetable versions, those in the stone pot (which makes that awesome crispy rice on the bottom), and those with seasonal vegetables. Free your mind about bibimbap - use what you have and make it taste good.

I actually did two versions today - one for my kids and one for husband and me. My children's one was simpler. Both versions had my cucumber nameul side dish as the vegetable component and I messed around with the other ingredients.

My children today had an egg, cucumber, and dried seaweed (roasted laver) version, mixed with sesame oil and a touch of soy sauce. They really enjoyed it. I just made the cucumber side dish, beat an egg and fried it up flat, and added this roasted seaweed sidedish that my mother had made for me. You can buy it at many Korean and Chinese supermarkets. (I've gotten it from Ranch 99 on more than one occasion.) I liked the color combination of the black, green, yellow and white, and since my #2 daughter is obsessed with yellow, she particularly enjoyed it. Both girls gobbled it up with white kimchee. (baek kimchee compliments of my mom.)

For my husband and me, I knew I needed something a bit more "meaty" to satisfy my husband's appetite. Normally I would use bulgogi or ground beef that has been mixed with soy sauce and sugar, but since I can't have soy I decided to try something different. Instead, I asked husband to grill up a ribeye steak - my normal way, with just olive oil rub and salt and pepper. I let it rest after cooking and diced it up as my protein component. I added this lovely organic lettuce that my friend had grown in her garden, the cucumber side dish, and a sunny side up egg on top. (Husband complained that I had over cooked the egg because he likes to mix in the super runny yolk with his rice, which is VERY Korean.) We added sesame oil and gotchujahng (Korean red chili pepper paste) and mixed (which is what bibim means) it all together. Very good meal. I was satisfied and husband finished his meal in total silence. I served it with meeyuk gook (Korean seaweed soup) to round out the meal.

Make your own version of bibimbap today!