How to make Bibimbap

Bibimbap Bibimbap Image Courtesy of Korean Bapsang

Bibimbap

Bibimbap is a large bowl of rice topped with a colorful array of individually prepared vegetables and beef, and served with a gochujang (Korean red chili pepper paste) sauce. Bibim means mixing, and bap means rice. The mixing typically happens at the table right before eating. Sometimes, bibimbap is served in a sizzling hot stone bowl (dolsot), which gives the bottom layer of rice a nice golden crust. This bibimbap recipe looks long, but it is actually a collection of several easy-to-make side dishes (banchan) using common vegetables such as spinach, cucumbers, zucchini, carrots, bean sprouts, etc. This recipe uses 7 toppings, but any 3 or 4 of these will make a delightful bibimbap dish. Simply omit the beef for a vegetarian dish.

Ingredients:

3 cups of short grain rice

250 grams of tender beef, ribeye or sirloin

2 cups of boiled fernbrake (gosari)

450 ounces of soybean sprouts

1 bunch of spinach

2 small cucumbers

2 small zucchinis

2 medium carrots

5 teaspoons of minced garlic

2 or 3 scallions, finely chopped

3 tablespoons of soy sauce

2 teaspoons of rice wine

2 teaspoons of sugar

3 tablespoons of sesame oil

4 teaspoons of roasted sesame seeds

Salt and pepper

Cooking oil

4 eggs

Gochujang sauce:

4 tablespoons of gochujang

1 tablespoon of sugar

1 tablespoon of sesame oil

3 tablespoons of water

Rice: Cook the rice in a rice cooker or over the stovetop, using a little less water than called for

Beef: Cut into thin 5-centimeter long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon of minced garlic, 1/2 teaspoon of sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 to 3 minutes over high heat.

Fernbrake (Gosari): Cut into 7-centimeter lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Sauté in a skillet with 1 tablespoon of cooking oil for about 5 minutes over medium heat.

Soybean sprouts:Add the bean sprouts to a medium pot with 1 cup of water and a teaspoon of salt. Boil, covered, for 7 to 8 minutes. Drain quickly. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1 teaspoon of sesame seeds, and salt and pepper to taste.

Spinach :Blanch the spinach in salted boiling water only until wilted, 30-40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 7-centimeter lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1 teaspoon of sesame seeds and salt and pepper to taste.

Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10-15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil and 1/2 teaspoon of sesame seeds.

Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and set aside for 10-15 minutes. Squeeze out excess liquid. Add 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil and 1/2 teaspoon of sesame seeds. Sauté in a lightly oiled skillet for 1 to 2 minutes over medium high heat.

Carrots: Julienne the carrots into matchsticks. Sauté in a lightly oiled skillet for 1 to 2 minutes over medium high heat, sprinkling with salt and pepper to taste.

Sauce: : Combine all of the sauce ingredients in a small bowl and mix thoroughly

Assemble: Place a serving of rice in a large serving bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each of the prepared vegetables and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the gochujang sauce.

 

( Source : http://www.koreanbapsang.com/ )

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