Bibimbap is one of my all-time favourite Korean foods. It's something I could eat every day (OK, test me). Why? It's a mix of everything good: rice, vegetables, egg and hot sauce, and it's simple, fresh, tasty and healthy. It can be adapted depending on what's local and seasonal. I want to learn to make it properly, seasoning all the vegetables in a Korean way.
And the Jeonju Bibimbap Festival is just starting in Korea! Jeonju is where bibimbap originated, and Jeonju bibimbap is known for having good quality and taste. And Mr Kim, the new director at the Korean Tourism Organization in London, is from Jeonju so I really should learn how to make it. In fact, he's threatening to film me making it, which of course will be hilarious.
Anyway, I've just found a fabulously simple-sounding recipe online, courtesy of About.com, which starts thus: Bibimbap is delicious, gorgeous on the plate, and easily tweaked for different palates... I've included 6 vegetables in this recipe, but you can easily make it with just 3 or 4 or what you happen to have in your fridge.
What's not to love? Just go for it...
http://koreanfood.about.com/od/riceandnoodlerecipes/r/Bibimbap.htm
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