Bibimbap

Bibimbap-ba duba dop ba duuuu bop, ba duba dop ba duuu bop… *ahem*  This isn’t a post about Hanson (remember them?), this is a post about the spicy Korean dish Bibimbap.  I’d always fancied making it myself (I mean, come on, anything with a fried egg perched on top has got to be good, right?), but was put off by ingredients I couldn’t pronounce, like Gochujang (chilli pepper paste) and Doenjang (fermented soy bean paste).  Where could I get them without having to make them myself?  Too much of a hassle.

Anyway, wandering up and down the aisles at Tesco I spotted a little box that would do all that hard stuff for me 🙂

The kit comes with all the pastes and sauces you need to make good Bibimbap – so all you need to do is stir fry the meat (usually beef, but minced pork is equally as nice :-)), cook the rice and then fry the egg.  Bada bing, bada boom.
Side note – it’s already a spicy dish, but a bit of this stuff on top makes it even better.
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