Bi Bim Bap Korean Recipes

BIBIMBAP

Steps:

• Cook the rice, without soaking and using a little less water than the amount you normally use. The rice for bibimbap should be a little drier than usual for best results.
• Beef: Cut into thin 2-inch long strips. Mix in 1.5 tablespoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2-3 minutes over high heat.
• Bean sprouts: Bring 2 cups of water to a boil. Add the bean sprouts and briefly blanch, about 1 minute, flipping over once. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon).
• Spinach: Blanch the spinach in salted boiling water only until wilted, about 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt (about 1/2 teaspoon).
• Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt (about 1/2 teaspoon) over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
• Mushrooms and carrots: Thinly slice the mushrooms and carrots. Sauté each vegetable in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling with salt (about 1/4 teaspoon).
• Kongnamul (Soybean sprouts): Bring 2 cups of water to a boil. Add the soy beansprouts and boil for 2-3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon) to taste.
• Musaengchae (spicy radish salad): Cut 10 ounces of Korean radish (mu) into matchsticks. Add 2 tablespoons of chopped scallion, 1 tablespoon of gochugaru, 1 teaspoon minced garlic, 1/2 teaspoon salt (or more to taste), 1 teaspoon sugar, and 1 teaspoon sesame seeds. Mix everything well.
• Fry the eggs sunny side up or to your preference.
• Combine all of the sauce ingredients in a small bowl and mix thoroughly.
• Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce.
• For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil over medium heat. Add a serving of cooked rice and arrange the toppings on top. Cook for several minutes until the rice sizzles.

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)

Steps:

• Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
• Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
• Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
• Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
• To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

EASY BIBIMBAP

Steps:

• Put the steak into a bowl and add the soy sauce.
• Boil the rice following packet instructions. Meanwhile heat 1 tsp oil in a frying pan or wok then add the steak, leaving the soy sauce behind in the bowl. Fry quickly at a high temperature until well browned on the outside, put it onto a board and cover with foil to rest. Now fry the carrots in the same pan, stir frying for 2-3 mins until starting to soften then transfer to a plate. Next add the spinach and fry until just wilted (about a minute). Finally fry the eggs, adding a little extra oil if the pan is dry.
• When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add a clump of the cooked carrots, then the spinach and finally the ginger. Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak.

DOL SOT BI BIM BAP

Steps:

• Make the marinade for the beef. Combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper. Cover, and refrigerate for at least 2 hours.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean stone bowls in oven. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.
• Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.
• Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside. Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes.
• Transfer the stone bowls from the oven to suitable heat resistant surface. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.

BIBIMBAP

Steps:

• *Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
• Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
• When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
• Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
• Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
• Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
• Gochuchang Paste (seasoned red pepper paste):
• 4 tablespoons gochuchang (available at Korean grocers)
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• Combine all ingredients in a small bowl. Mix well.

BI BIM BAP

Steps:

• Place the vinegar, liquid aminos, garlic, ginger, oyster sauce, sriracha and fish sauce in a blender and blend until smooth. Transfer to a large bowl, add the beef, pork and cilantro and mix thoroughly. Cover and marinate overnight in the refrigerator.
• When the meat is ready, heat 1 tablespoon of the oil in a large skillet over high heat. Add the meat and cook, breaking it up with a spatula, until completely cooked through. Remove from the heat and keep warm.
• Heat the remaining 3 tablespoons oil in a large skillet over high heat. Add the mushrooms, season with salt and pepper, and cook, stirring often, until softened. Remove from the heat and keep warm.
• Preheat a grill to medium high with a grill basket set on the grate. Add the Marinated Kale and grill.
• Spoon the rice into 4 bowls, top with some Korean BBQ Sauce, then form "nests" on top with the cooked meat, cooked mushrooms and grilled kale. Add portions of Kimchi, Pickled Jalapeños and Pickled Onions, arranging them in neat little nests and contrasting colors. Fan the avocado over the center of the bowls, then place an egg on top, but slightly offset. Finish by drizzling Soy Aioli over the entire dish and sprinkle with scallions.
• Combine the olive oil, ginger, liquid aminos, lemon juice, sesame oil, white pepper and 1/8 teaspoon salt in a blender and blend until thoroughly combined. Toss the marinade with the kale in a large bowl. If not using right away, cover and refrigerate.
• Combine the sriracha, sugar, liquid aminos, vinegar, garlic, ginger, lime juice and sesame oil in blender and blend until smooth.
• Stir together the pureed peppers, garlic, ginger, green onions, pepper flakes, agave and 1 1/4 teaspoons salt in a small bowl. Toss together the Napa cabbage, red cabbage and carrots in a large bowl. Work the pepper paste into the cabbage mixture with your hands. Transfer the kimchi to a 1-quart mason jar, cover and set aside at room temperature for 3 to 5 days.
• Place the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger and 1 tablespoon salt in a large saucepan. Bring to a boil, then simmer the brine for 5 minutes.
• Meanwhile, bring a pot of water to a boil. Place alternating layers of jalapeños and onions in a quart-size mason jar. Add the brine, cover with the lid, then process for 10 minutes in the boiling water. Remove the jar from the water, let cool, then refrigerate for at least 1 week before opening.
• Place the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger and 1 tablespoon salt in a large saucepan. Bring to a boil, then simmer the brine for 5 minutes.
• Meanwhile, bring a pot of water to a boil. Place the onions in a quart-size mason jar. Add the brine, cover with the lid, then process for 10 minutes in the boiling water. Remove the jar from the water, let cool, then refrigerate for at least 1 week before opening.
• Whisk together the mayonnaise, liquid aminos and sriracha in a small bowl.

BI BIM BAP (KOREAN)

Steps:

• Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste.
• Cut chicken breasts into small pieces, matchstick sized.
• Let rest at least 2 hours in marinade -- refrigerated.
• Season egg yolks with salt. Beat until smooth.
• Lightly oil and heat nonstick pan over medium flame.
• Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool.
• Repeat process with egg whites. (If necessary, add small. amount of cornstarch-water mixture to keep whites smooth.).
• Julienne white and yellow crêpes. Reserve.
• Season carrots and cucumber with salt. Set aside 5 minutes. Rinse; pat dry. Saute in sesame oil. Reserve.
• Stir-fry spinach in sesame oil. Reserve.
• Arrange chicken, egg, vegetables around rice.
• Make Kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan. Heat to boil, stirring constantly.
• Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes.
• Serve Kochujang sauce with the Bi Bim Bap.

BI BIM BAP

Steps:

• Cook the rice as directed on package. (usually about 1.25-1.5 cups of water per cup of rice, bring to a boil, then simmer covered for 25 minutes).
• Combine granulated sugar and brown sugar. Add soy sauce and half of the garlic, stir with a spoon. Add ground beef, mix well, and set aside. (or chop chicken into bite size pieces, add to marinade, mix well).
• Quickly stirfry the corn kernels dry or in vegetable oil with a pinch of salt, set aside.
• Stirfry carrots with a teaspoon of sugar until soft. Set aside.
• Stirfry zucchini in sesame oil, add salt and pepper to taste. Set aside.
• Stirfry spinach in sesame oil with the remaining garlic, add salt and pepper to taste. Set aside.
• Cook the eggs over easy or sunnyside up, but leave the yolk a little runny.
• Stirfry ground beef until cooked through. Remove from pan and set aside. (for chicken, stirfry chicken, remove from pan, then thicken marinade in the pan).
• Mix the gochujang, sugar, and sesame seeds.
• Divide and arrange the vegetables neatly over the 5 bowls of rice, add ground beef, and place the egg on top.
• Mix together and enjoy!