Bibimbap A Signature Korean Rice Dish Recipes

BIBIMBAP (A SIGNATURE KOREAN RICE DISH)

Steps:

• Cook the rice (as directed on the package).
• While the rice is cooking, prepare the vegetables and sauces. Slice the carrot, zucchini and mushrooms thinly, so they will soften easily when sautéed.
• Heat a frying pan with 2-3 drops of sesame oil then stir-fry each sort of vegetable separately, with a pinch of salt each. Set aside.
• Mix all the ingredients of a sauce of your choice. Set aside.
• Place a portion of steamed rice in the middle of the plate, and arrange the sautéed vegetables on top. Drizzle the rest of the sesame oil. Serve with the sauce. Mix thoroughly before eating.
• Sunny side up eggs are a common addition. Place fried eggs on top of the rice and arrange vegetables around it for a colourful look.

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.

HOW TO MAKE BIBIMBAP (KOREAN MIXED RICE)

Steps:

• Combine and mix ground beef, soy sauce, garlic, ground pepper and sugar. Marinate for 20 minutes. In a heated pan with 1 Tbsp. cooking oil, saute the beef mixture in a high heat for 2 to 3 minutes.
• If you are using dried shiitake mushrooms, soaked it first in hot water for a few hours before starting to make this dish. For fresh mushrooms, just wash it then slice thinly. Then saute and add soy sauce, sesame oil, sugar and stir for 2 minutes.
• Soak, wash and clean bean sprouts by removing the husk. Drain and blanch the sprouts. Season with salt, minced garlic and sesame oil. Set aside.
• Blanch the spinach for 1 minute. Then rinse in cold water and squeeze gently to remove excess water. Season with salt, soy sauce, sesame oil and minced garlic. Set aside.
• Then saute the zucchinis in high heat with some cooking oil. Saute until transparent. Set aside.
• Saute the carrots in a lightly oiled pan over high heat for 1 to 2 minutes. Season with salt and pepper to taste. Set aside.
• Combine the bibimbap sauce ingredients in a small bowl. Mix thoroughly until smooth.
• If you want to have a sizzling bibimbap like the one you see in Mr. Kimbob, you can use a round deep sizzling plate.
• Bush the inside of the plate with sesame oil and heat over the stove until a wisp of smoke appears.
• Mold a cup of rice and place in the center of the plate. Then nicely arrange a small amount of each prepared vegetables (bean sprouts, zucchinis, carrots, mushrooms, kimchi) and beef around the rice. Just like what you see on Mr. Kimbob.
• Then top with fried egg and garnish with spring onions. Serve with bibimbap sauce.