Bibimbap can be assembled any way you want. There are different kinds that require different ingredients, and some of the serving styles can vary based on the chef, location, or individual.
For instance, there is one bibimbap where the cooked rice is mixed with the red pepper paste-based sauce and bean sprouts, then placed into the Dolsot. Once that seasoned rice is at the bottom of the Dolsot, all the other vegetables or proteins are added on top. It is not until you dig into that Bibimbap that you see that there are a sauce and bean sprouts. So really, you can be creative and have all the freedom to do what you want when assembling your Bibimbap.
But the most basic idea for anyone new to bibimbap is that rice is on the bottom, then a variety of different vegetables, aka seasoned namul, are added around the top of the bibimbap. You can play with the colors and placement to make it the most appetizing looking way for you. After the vegetables, you will see some protein added to the center of that namul. Finally, a fried egg or raw yolk is added on top of that protein, and it is finished with sesame oil and a red pepper-based sauce.
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