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My Adventures with Korean Cooking
By Cloud Contributor Alicia (@lee24_ans)

Bibimbap — Assorted Vegetables and Beef on Rice — (비빔밥)

Howdy Clouds, its Lee24 here with “My Adventures with Korean Cooking. Today I will be exploring a delicious dish call Bibimbap.

Bibimbap, one of Korea’s signature dishes, is usually served with many ingredients, such as assorted vegetables (Namul), stir-fried beef, seasoned raw beef, and shredded omelet arranged on top of hot white rice. There are many different version of bibimbap. You can prepare it with or without meat. In Korean households, bibimbap is frequently prepared from steamed rice, vegetables, and meat.

The word BIBIM means “to mix” and BAP mean “rice.”  So, bibimbap simply translates to “mixed rice.”  Which is exactly what it is; just before eating, all ingredients are mixed with the rice.  Pretty neat, huh? Well, I like it and I hope you will too. This one is for you Terri. 🙂  (Well, thank you, Lee. :-})

Ingredients

(Servings: 1-2, Prep time: 35 min, Cook time: 1 hours)

Meat, Vegetables, and Others

• 30g (1oz) beef
• 250g (1 bunch) spinach
• 250g (9oz, ¼ of) daikon radish
• 60g (2oz) carrot
• 300g (10 ½ oz) soybean sprouts
• 200g (7oz) fiddlehead, cooked
• salt
• 1 tbsp sesame oil
• 1 tsp crushed garlic
• 1 tsp ground sesame seeds
• 1 cup cooked rice
• 1 egg
• Salad oil

Seasoning A

• 1 tbsp minced green onion
• 1 tbsp sesame oil
• ½ tsp salt
• ½ tsp ground sesame seeds

Seasoning B

• 1 tbsp vinegar
• 2 tsp sugar
• 2 tsp ground sesame seeds
• 1 tsp crushed garlic
• 1 tsp minced green onion
• ¼ tsp ground chili pepper

Seasoning C

• 1 tbsp sesame oil
• 2 tsp minced green onions
• 1 ½ tsp ground sesame seeds
• 1 tsp crushed garlic
• ½ tsp salt

Seasoning D

• 2 tbsp soy sauce
• 1 tbsp minced green onions
• 2 tsp each of sake and mirin

Marinade

• ½ tbsp soy sauce
• ⅔ tsp sesame oil
• ¼ tsp sugar
• ¼ tsp mirin
• Dash of sake, crushed garlic, roasted sesame seeds

Bibimbap sauce

• 2 tbsp gohchujang
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp water
• 1 tbsp roasted sesame seeds
• 1 tsp vinegar
• 1 tsp minced garlic

Notes: You can use any vegetable of your preference.  You can also opt to use meat or not. Tofu, chicken, or seafood can all be used in bibimbap. I was lazy and didn’t slice my carrots; I brought them already sliced from my local grocery store. kekeke 🙂 You can prepare your beef first, so that it can be marinating while you prepare your other ingredients. The gohchujang (hot pepper paste) can be purchased at your local Asian food market.

Preparation

Step 1.

Wash spinach well. Boil water in pot for 5-7 minutes. Add 1 tsp salt. Cook spinach in boiling salted water for 30 seconds.

Blanch in cold water (or drain and run cold water over spinach for 1-2 minutes.)

Squeeze excess water. Cut into 1 ½ in (4cm) length. (If you are using baby spinach you don’t have to cut.) Combine Seasoning A in a bowl. Add spinach and mix by hand rubbing the seasoning on the spinach. Set aside.

Step 2.

Wash and peel daikon radish then slice thinly into 2 inch (5cm) julienne strips.

Repeat step 3 for the carrots.

Add sliced carrots and daikon radish to a bowl. Spinkle with ¼ tsp salt and let stand for 10 minutes. Squeeze to remove excess water.

Step 3.

Heat salad oil and ½ tsp of salt in a wok and cook carrots on medium high heat for 2 to 3 minutes.

Combine Seasoning in to a bowl. Add carrots and mix seasoning into the carrots. Set aside.

Step 4.

Discard roots of soybean sprouts. Wash and place in a pot. Add enough water to cover and a pinch of salt. Cover and cook over medium heat for 10 minutes.

When the smell of cooked beans comes out; drain and cool.

Combine Seasoning C in a bowl. Add soybean sprouts. Mix seasoning into soybeans sprouts. Set aside.

Step 5.

Wash and drain fiddlehead. Heat sesame oil in a pan. Add fiddlehead and stir-fry on medium heat for 5-7 minutes. Add Seasoning D to pan. Allow seasoning to boil down.

Sprinkle with sesame seeds. Set aside.

Step 6.

Wash and cut beef into strips. Combine Marinade in a bowl. Add beef and marinate for 5-30 minutes.

Heat salad oil in a wok/pan. Add beef and cook on medium high heat for 3-5 minutes.

Set aside.

Step 7.

Mix all ingredients for the bibimbap sauce in a bowl.

Step 8.

Place hot cooked rice in a serving bowl.

Arrange 4 kinds of seasoned vegetables on rice. Place beef in center (or on side).

Fry egg sunny side up.  Place egg on top of beef and vegetables.

Serve with bibimbap sauce (hot sauce) in a small dish. Mix everything together in the bowl and enjoy!

Recipe Credits: “Quick and Easy Korean Cooking for everyone” by Ji Sook Choe & Yukiko Moriyama; 2003
Bibimbap Sauce Recipe Credits: http://mykoreankitchen.com/2013/07/12/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/

Posted in Asian Culture, Bi Rain, Jung Ji Hoon, Korean Cooking, Korean Culture, Korean Food
Tags: Bi Rain, Jung Ji Hoon, Korean cooking, Korean Culture, Korean food, Rain, rain bi