Bibimbap à la Cris

I remember when I was teaching in an International School run by Korean husband and wife, I used to get excited when they serve Bibimbap for lunch. I like the assortment of vegetables and meat, in my mind it provided me with the nutrients I need to stay healthy.

A week before our scheduled camping (RVing) for the holiday weekend, we were discussing what we will include in the menu. Normally, my husband takes care of the food but since I have been thinking of Asian food lately I told him I will take care of our food for one day. I will prepare Bibimbap but it will be prepared my way not the way it’s typically prepared. In other words, the simplest and easiest way because it is laborious for me. I thought there might be someone out there wanting to prepare this food but do not want to do all that long processes so here we go.

For the sauce, we went in an Asian store and bought Gochujang paste (medium hot) and I added rice vinegar, sesame oil and a little brown sugar. I did not measure the ingredients because that’s how I cook. I estimate and just throw it together, lol.

For the following ingredients which pictures I added here, I sautéed each separately except for the English cucumber which I marinated in rice vinegar, salt and pepper and brown sugar. According to what I read and my former Korean students, you can use any vegetables you prefer.

These are the vegetables I thought of using: