The name of this Korean favourite translates as mixed rice, and the recipe is as flexible as that suggests. Though restaurant versions boast a carefully calibrated combination of toppings, according to chef Seoyoung Jung of Seoul’s Bburi Kitchen, “the most beloved type of bibimbap in Korea today … is the homestyle version, which usually consists of leftover banchan [side dishes], a dollop of gochujang and a drizzle of sesame oil”.
Prep 20 min
Cook 40 min
Serves 4
