Bibimbap

When I first tasted this dish in a Korean restaurant, I liked it a lot but didn't like the price I paid for it. That got me to recreate this dish at home and whatdoyouknow it's so simple and cost me a fraction of the price.

This Korean mixed rice, (which bibimbab means) is served hot with rice and dolloped with the sauce and circled with a loads of veg all around and topped with a sunny sideup egg.
The fun part is when you break the yolk and roughly mix everything up...not an usual way of eating for me, but it works!

This dish might seem like a lot of work, well ya it is, whom am I kidding but its what it takes to enjoy this wholesome dish.

If you're a fan of Korean food then a good investment is to get a tub of Gochujang, (Korean chili paste) which is the base for the sauce and you can use it in a variety of their dishes.

Note: I need to re-post some better shots. I was so tired that day.

Meat and seasoning: 300g ground beef 2 tbsp soy sauce 1 tbsp sesame oil 1 tsp sugar 1 tbsp minced garlic some ground black pepper Vegetables 300g spinach 300g bean sprouts / soy sprouts 300g zucchini 200g carrots 150g fresh shiitake mushroom some salt 4 serving portions of steamed white rice 4 eggs Bibimbap sauce: 2 tbsp Gochujang 1 tbsp sesame oil 1 tbsp sugar 1 tbsp water 1 tbsp vinegar 1 tbsp roasted sesame seeds

Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.

Beef: Cut into thin 2-inch long strips. Mix with the ingredient above. Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat. Set aside.

Soy bean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.

Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 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 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.

Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt 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. 

Shiitake Mushroom: Cut in slices. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat, sprinkling salt and pepper to taste.

Carrots: Julienne the carrots into match sticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat, sprinkling salt and pepper to taste.

Combine all of the sauce ingredients in a small bowl and mix thoroughly.

Assemble: Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) 

Arrange a small amount of each prepared vegetable and beef over the rice all around. Add about a tablespoon of the red pepper paste sauce. 

Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve.

Jue

recipe adapted from online.