Bibigo’s mission is to introduce the delicious and nutritious Korean food culture to the rest of the world. Bibigo gets its name from a mash-up of Korean bi-bi-da (“to mix”) and English “to-go,” reflecting both its food and social characteristics. Their traditional Bibimbap recipe allows everyone to conveniently bring authentic Korean flavors into their own home. Just add your favorite protein and veggies, and you have the perfect meal in a few steps!
Substitute the bulgogi and/or dried shitake mushrooms with your favorite choice of protein and veggies to personalize each bowl of bibimbap.
- 20 Grams garlic
- 250 Milliliters water
- 1 Pinch of salt
- 1 Tablespoon cooking oil
- 180 Grams cooked rice
- 30 Grams sukju namul
- 30 Grams sigeumchi namul
- 10 Grams chwi namul
- 30 Grams mu namul
- 30 Grams cooked bulgogi
- 2 Grams sliced almonds
- 20 Grams gochujang
- 20 Grams dried shitake mushrooms
- 40 Grams onion
- 4 Milliliters cooking oil
- 1 Pinch of sea salt
- 1 Dash of sesame oil
Trim oﬀ the hard end of the garlic stem and cut into 2 cm-long pieces.
Parboil the garlic stem in boiling water with salt for 30 seconds. Tip: Do not cool the boiled garlic stem in cold water.
Add oil to a pre-heated pan and sauté the garlic stem for 30 seconds with a pinch of salt.
TO MAKE THE STIR-FRIED VEGETABLES, soak the dried shiitake mushroom in lukewarm water until it soﬅens. Remove the stalk and slice into thin pieces. Slice the onion into thin pieces.
In an oil coated pan, sauté the onion with salt until it turns transparent. Empty the onion on a plate and in the same pan sauté the mushroom with salt. When the mushroom and onion have cooled, lightly toss with sesame oil and serve.
Put the rice in a wide bowl and top with the garlic stem, sukju namul, sigeumchi namul, chwi namul, mu namul, and stir-fried vegetables
Top with bulgogi and sliced almonds and serve with gochujang sauce.