Bubundat (Mumay’s version of Korea’s Bibimbop)

This is my funny version of the delicious Bibimbop – a Korean dish, which I and hubby tasted when we ate at SM Southmall’s foodcourt.  Though I changed some ingredients due to availability and ease of cooking, I’m hopeful that even those who tasted the original Bibimpop will love my own version.

In the photo, the ingredients were properly arranged for presentation purposes.  But it is suggested that you eat the dish in a bowl mixing all the ingredients to achieve the desired fusion of flavors.


500g Chopped Korean Kimchi
350g Chicken/Pork Strips (depending on your preference)
1 pack Bean Sprouts
1 pc. Carrot, large-size (julienne cut)
4 pcs Egg, beaten
3 stalks Celery, diced
1 pc. Cucumber, grated
1 1/2 cup Soy Sauce
4 cups of water
3 tbsp. Garlic, finely minced
3 tbsp. Onion, finely minced
1 tbsp. Butter
Cooking oil (canola)
Black pepper to taste
Salt to taste

To cook the meat:
1. On a frying pan, pour canola oil.  Saute minced onion until it becomes translucent.  Add minced garlic and saute until it turns brown.
2. Add 350g chicken/pork strips and cook in low heat to maintain the juiciness of the meat.  Add a pinch of black pepper to taste.
3. Pour soy sauce carefully, but avoid soaking the meat with soy sauce.  Let it boil for few minutes.

To cook the bean sprouts:
1. In a medium-sized pot, put 4 cups of water and 1 pack of bean sprouts.  Set the heat to medium.
2. Let the water boil for 15 minutes or until the bean sprouts is soft enough, but not soggy.

To cook the egg:
1. On a frying pan, put 1 tbsp. butter and pour canola oil.  Add minced garlic until it becomes translucent.
2. Pour the beaten egg and cook ala-scrambled egg.

To decorate:
1. On a big plate, put one scoop of steamed rice on the middle.
2. Put the meat, diced celery, carrot, bean sprouts, grated cucumber, and chopped kimchi around the steamed rice.
3. Top the rice with scrambled egg and carrot, or chopped kimchi (whichever is preferred).

Number of servings:  good for 3 – 4