Bibimbap Recipe (Korean “mixed rice”) 비빔밥

  • bean sprouts
  • ground beef, 1-1.5 pounds
  • fresh spinach, 9-10 oz. bag
  • zucchinis, 2 cut into thin strips, 2 inches long
  • mushrooms, sliced thinly
  • carrot, 2 cut into thing strips, 1-2 inches long
  • eggs, sunny side up or over easy.
  • rice
  • gochujang (Korean hot pepper paste)
  • sesame oil

First get your rice going. Proper bibimbap would use Korean style sticky rice and making process (mainly soaking the rice before cooking it–here’s a good page explaining how they do it, but it is missing the step that you drain the soaking water before adding fresh to cook.) but jasmine rice works with this, albeit not as well. Julienne the zucchini, sprinkle with salt and set aside. Next get the well-rinsed sprouts into boiling salted water. After 20 minutes, drain the sprouts, mix in a little minced garlic, sesame oil and a pinch of salt. Reserve.

While the sprouts are boiling. Heat a pan and when it’s hot, put in 2 tablespoons of water and the spinach. Cover/stir until the spinach is completely wilted (about 1 minute). Remove and squeeze out extra water. Add 1 teaspoon of soy sauce, a little minced garlic and sesame oil. Reserve.

Wipe out that same pan, and back on the heat, add a little oil and saute the zucchini you cut and salted earlier. When it’s done, reserve. Do the same thing with the mushrooms and the carrots. Reserve both. Get the pan hot and add the ground beef, 2-3 cloves of the minced garlic, 1 tablespoon of soy sauce, 1/2 table spoon of sugar, black pepper and 1/2-1 teaspoon sesame oil. Cook and reserve. Get the eggs frying while assembling the bowls.

Assembly. Put a portion of steaming hot rice in a big bowl. Arrange about 3-4 oz of beef and a portion of each of the vegetables around the center of the bowl. Place the freshly fried egg in the center and serve.

To eat, you would drizzle more sesame oil, add a tablespoon of gochujang (Korean hot pepper paste, see pic below. It’s not really a very hot paste!) and mix the whole thing together. Eat.

The variations on this dish are many. Apparently, the only thing bibimbap actually needs in the rice and the gochujang. You can substitute chicken or pork or tofu for the beef. You can add almost any vegetable you can imagine. A couple other common additions are sliced or julienne cucumber, cucumber pickles, dried seaweed, sauteed onion and kimchi. It makes an easy vegetarian version–just skip the meat.

In the picture below is a batch with sesame and dark-sweet soy marinated chicken, with spinach, sauteed broccoli and onions, cucumber and fresh chilies.

The Korean rice article is here: http://mykoreankitchen.com/2007/05/21/how-to-make-perfect-korean-steamed-rice-step1-what-is-good-rice/

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About Joe Graff

President and co-owner of DC based design studio, icon werx, inc. Lived in Thailand for 8+ years (2003-2011). Rheumatoid arthritis and triple joint replacement patient.
This entry was posted in Beef, Chicken, Eggs, Korean, Main Dish, Pork, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

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