Bibimbap

We prepared a recipe for bibimbap from Yun Jin-ah’s, “K-Food Combining Flavor, Health, and Nature”. Most interestingly, Korean food reflects each of the four distinct seasons, spring, summer, autumn, and winter. Each of the seasonal dishes are reflected with colors, smells, textures and flavors of the season.

From our comment cards, many of our classmates enjoyed tasting bibimbap and would try to make the dish at home. A few comments made were, “love the huge amount of variability of this dish”, “good flavor”, and “favorite dish of the day!”. 

This recipe was simple and easy to follow. Most of the ingredients could be found in a local grocery store except for the gochujang (red chili paste), which can be found in an Asian grocery stores. Preparing and serving bibimbap to our classmates was a great experience because we got to share a different culture and cuisine as well as learn the different tastes and preferences of our classmates.

맛있게 드세요. (masitge deuseyo) Enjoy your meal.