Korean Bi Bim Bop Recipes

VEGETARIAN BIBIMBAP

Steps:

• Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
• Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.

BI BIM BOP

Steps:

• Make a marinade for the beef. Mix the soy sauce, garlic, sugars, green onions, sesame seeds, salt, & pepper in a bowl. Add the sliced beef to the marinade and toss until themeat is well coated. Marinate it for at least 2 hours is the fridge, overnight of possible.
• Preheat an oven to 425 degrees and place 4 Korean-style stone bowls in oven.
• Start cooking your rice.
• Combine shiitake mushrooms and 1/2 cup hot water in a bowl. Allow the muchrooms to soak for 10 minutes, they should then be soft. Cut off the stems and throw them away. Cut the caps into thin slices & set aside.
• Bring a saucepan with about 1/2 cup water to a boil. Add spinach to the water just long enough to wilt the leaves, under 1 minute. Drain & pat dry then set aside for later.
• Combine cucumber and carrots in a bowl. Season with salt and pepper. Set aside for later.
• Preheat a wok or large skillet over medium-high heat.
• Cook carrots and cucumbers in 1 tablespoon of sesame oil. Stir frequently until softened, about 3 minutes. Remove from pan and set aside for later.
• Add 1 tablespoon of sesame oil to the pan, and cook spinach in sesame oil for 2 minutes. Remove from pan and set aside for later.
• Add the meat and all of the marinade to the wok/skillet. Cook for about 5 minutes, stirring frequently. The liquid should reduce by 1/2.
• Take the stone bowls out of the oven. BE CAREFUL, THEY ARE HOT!
• Coat each bowl with sesame oil then add 1 cup of the rice into each bowl. press the rice firmly into the bottom. Listen for the sizzle. That means the bowl is telling you it's hot enough.
• Top each bowl of rice with the cucumbers, carrots, bean sprouts, spinach, mushrooms, & beef.
• Just before you serve the bowls, place a raw egg yolk on to of each bowl, drizzle with 1 tablespoon of sesame oil, and top with nori. I've had the Bi Bim Bop with a fried egg on top instead of the raw yolk, so if you are scared of raw eggs, go that route.
• Serve the chili bean paste (Kochujang) in a small bowl on the side.
• To eat, simply add Kochujang to taste, then stir everything together with a soup spoon making sure to be careful of the hot bowl.

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.

BIBIMBAP (MIXED RICE WITH VEGETABLES)

Steps:

• If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you'll need to get it ready to eat. It's fast if you have a pressure cooker. Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes. Drain and rinse in cold water a couple of times. Drain. It should make 4 ounces.

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.

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.

KOREAN BI BIM BOP

Steps:

• 1) Make a marinade from the 1st 5 ingred. Marinate the raw beef, refrigerated, for at least an hour. 2) Cook the rice according to the package's directions. Make 6 cups cooked rice (that's 1 1/2 cups per person). Use an electric rice cooker. 3) If you use fresh shiitake mushrooms, cut them into thin strips. If you use dried shiitakes, boil 2 cups of water, pour it over the whole shiitakes, and soak them at least 20 minutes. When ready, drain off the water, then and cut them into thin strips. 4) You can either sautee, steam, or blanch the remaining vegetables (except for the cucumber, which you can use raw). If you're sauteeing, cook each vegetable separately in a wok, with just enough vegetable oil to coat the bottom. Sprinkle with a drop of sesame oil and a little soy sauce. Place each vegetable in a separate bowl. If you're steaming or blanching, use a large pot and a steamer basket that's fully open. First lay the julienned carrots and zucchini on each side of the steamer basket. Steam for about 5 minutes, covered, until they become tender but not too soft. Remove from the heat and place each vegetable in a separate bowl. Steam the bean sprouts and spinach separately and place them in separate bowls. Toss each bowl of vegetables with a little soy sauce and a drop of sesame oil. 5) In a large wok, heat just enough vegetable oil to coat the bottom. Stir-fry the beef until it's no longer pink. 6) Cook four fried eggs to each diner's preference. I like mine over-hard, but others may prefer them less well done than that. 7) To assemble the final dish, use four large, flat soup bowls. Place 1 1/2 cups of hot rice evenly over the bottom of each bowl. Make seven spokes radiate from the center of each bowl with each of the seven ingredients: the cooked beef, the carrots, the zucchini, the bean sprouts, the spinach, the shiitakes, and the cucumber. 8) Top each bowl with a fried egg, and let each person add their own hot sauce to taste.