Simplified Bibimbap


The temperature went up to about 21C, very warm in the sun but still felt chilly in the shade as it was sometimes very windy.


Today’s dinner was Bibimbap-like stir-fried rice that I meant to make yesterday.  I sautéed carrot, zucchini and bean sprouts separately and kept them on a plate, then sautéed garlic with sesame oil, added rice and stir-fried for a few minutes before putting the vegetables back, then adding Gochujan (Korean chilli paste) and some sesame seeds.  I was wondering why it looked so monotonous and remembered I’d forgotten to use the baby spinach that I’d prepared yesterday.  The Gochujan seems more spicy than what I’d been using before moving to England, it was quite spicy but didn’t seem to have enough seasoning – I just added salt but it would have been nicer if it were a little sweeter.  It wasn’t too bad, but I would like to make it have some burned bits next time.  I was too cautious not to burn it too much.  We had it with miso soup with cabbage and ginger.




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