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/ )
