Bibimbap in Baguio

I served Bibimbap when we were in Baguio to show everyone that healthy food need not be complicated. It was easy and it was good. It’s such a versatile dish that can be altered for vegetarians to meat lovers. Since it’s a DIY dish, it really is up to the person what toppings they prefer. Even the seasoning would depend on your preference.

Purchase ready to eat kimchi and pickled radish from specialty stores. Season pork with salt and sugar and bake in the oven until crunchy. There is no need for oil and you actually need to remove excess fat while baking. Stir-fry the squid and store it in the freezer. Blanch the spinach and season with salt and sesame oil. Prepare hard-boiled eggs. And finally, you simply need to cut raw vegetables into bite-sized strips.

DIY Bibimbap:

  • carrots
  • red and green bell pepper
  • leeks
  • shiitake mushrooms
  • boiled eggs
  • sesame leaf
  • kimchi
  • pickled radish
  • roasted sesame seeds
  • spinach in sesame oil
  • baked pork strips
  • squid rings in garlic

for the sauce:

  • red chili paste
  • sesame oil

put rice in your bowl, choose your meat or skip it, garnish with fresh vegetables, add radish and kimchi, top with egg and roasted sesame seeds, season with chili paste and sesame oil

I wasn’t able to take pictures so this one from Papa’s phone will do for now.


I can think of a hundred more variations of this wonderful dish but I think maybe I’ll save it for another post. Cheers!



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