Home-made Bibimbap

If you love trying out different cuisines (like we do), chances are you have also tried a variety of Korean dishes.

Being the adventurous type of foodies and wanna-be-cooks, me and my sister tried out the signature Korean dish, Bibimbap. It is filling, but not too heavy because of the vegetables. And if you love hot and spicy dishes, Bibimbap should be included on your top 10 list!

bibimbap

Here’s how to cook it at home…

Ingredients:

cooked rice, preferably Japonica variety or short-grain Japanese rice
1/4 kg beef sirloin thinly sliced and cut into 1 inch strips
1/2 kg mung bean sprouts

2 carrots, julienned
1 bunch spinach or kangkong
4 eggs, cooked sunny side up
7 garlic cloves
2 or 3 scallions, sliced
*Optional: 2 zucchinis, julienned,
Oyster mushrooms or shiitake mushrooms, sliced
1 white onion, sliced thinly
Seasoned sea weed, cut into strips
Kimchi (you can either buy from the grocery or try our kimchi recipe)

soy sauce
sesame oil
roasted sesame seeds
salt and pepper
vegetable or canola oil

Red pepper paste (gochujang) sauce:
4 tablespoons of Korean red pepper paste (gochujang)
1 tablespoon of sugar
1 tablespoon of sesame oil
3 tablespoons of water

bibimbap ingredients

Procedure:

Cook rice according to package directions, for most rice varieties, a 1:2 rice to water ratio is usually followed. For this recipe, 2 cups of rice is more than enough.

Beef: Slice thinly and cut into strips, marinate in 2 T soy sauce, 2 T sugar, 1 T sesame oil and 2 T chopped scallions or green onions (onion leeks can be substituted) 2 cloves of garlic minced, and black pepper. Let stand for 30 minutes or more in the refrigerator. Saute over high heat until beef is cooked and the liquid has reduced. Sprinkle with roasted sesame seeds.

Onions: sauté in sesame oil until until slightly caramelized.

Bean sprouts: Blanch sprouts in boiling water for 2-3 minutes to soften, drain and immediately transfer in iced water. Strain and mix in 1 T sesame oil, sesame seeds and minced garlic, season with salt and pepper.

Spinach (since it was not available, kangkong or swamp cabbage was substituted): Blanch in boiling water until wilted, strain and immediately place in iced water. Drain and squeeze out water. Roughly chop and sauté in sesame oil and garlic. Add chopped scallions, sesame seeds and season with salt and pepper.

Carrots: Julienne and sauté in oil and garlic, season with salt and pepper. Zucchinis and mushrooms are also cooked this way.

Sauce: Mix gochujang paste, water, sugar and sesame oil and set aside.

To serve, assemble all ingredients in a bowl. Start with the rice, pour a tablespoon of the sauce (more if needed) and arrange the beef and vegetables on top, top with cooked egg, and more sauce.

Makes 4 servings.

 

Enjoy.

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