Bibimbap

Bibimbap, sometimes simply called bi bibimbap or simply bibimbap, is an authentic Korean rice food prepared with a variety of fresh ingredients. The word “bibimbap” refers to mixing rice with a variety of fruits in a sauce. The “bip” word literally means “filling” while “bagmul” means steaming.

The name “bagmul” itself may be derived from the Korean word “gungan” which means to boil. Bibimbap differs from most traditional Asian foods in that its base is not entirely comprised of rice; instead, it includes vegetables and other fruits and meat along with its traditional Korean spice, whereas most foods made with rice base use ketchup, hot sauce, and sesame oil.

Bibimbap, sometimes spelled as bibimbap or bibimbap, is a Korean rice meal. The word “bibimbap” means blending rice with spices, while the “bbap” refers to stir-frying rice.

Bibimbap may be served as a delicious bowl of hot, steaming rice with Kimchi or gochujang added for a spicy flavor. Sometimes, it’s served as a salad with white fish or shrimp. Other times, it may be served plain with plain rice.

Bibimbap, in some ways similar to the popular sushi, is now fast replacing sushi as the food of choice for many South Koreans. This spicy and sweet pancake-like food are becoming a favorite with both men and women, young and old.

This flavorful yet healthy snack is gaining popularity not only in Korea but also in other parts of Asia and even in the United States. Let’s take a look at how to make a delicious and easy to make version of Bibimbap.

Bibimbap

Recipe by TiffanieCourse: LunchCuisine: koreanDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

30

minutes

Ingredients

  • For the rice:
  • 3 cups short grain rice

  • For the bibimbap toppings:
  • 8 ounces beef rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)

  • 2 cups boiled gosari* 고사리 (fernbrake)

  • 16 ounces soybean sprouts 콩나물 (or mung bean sprouts, 숙주)

  • 1 bunch spinach

  • 2 kirby pickling cucumbers (or 1 Korean cucumber)

  • 2 small zucchinis

  • 2 medium carrots

  • 5 teaspoons minced garlic

  • 2 or 3 scallions chopped

  • soy sauce

  • sesame oil

  • roasted sesame seeds

  • salt and pepper

  • vegetable or canola oil

  • 4 eggs

  • For the bibimbap sauce
  • 4 tablespoons of Korean red chili pepper paste gochujang, 고추장

  • 1 tablespoon of sugar

  • 1 tablespoon of sesame oil

  • 3 tablespoons of water

Directions

  • For the rice:
  • 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.
  • For the bibimbap bowl toppings:
  • Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon 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.
  • Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 5 minutes over medium heat.
  • Soybean 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.
  • Soybean 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.
  • 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.
  • Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and set aside for 10 – 15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Sauté in a lightly oiled skillet for 1 – 2 minutes over medium high heat.
  • Carrots: Julienne the carrots into matchsticks. Sauté in a lightly oiled skillet for 1 – 2 minutes over medium-high heat, sprinkling salt and pepper to taste.
  • For the bibimbap sauce:
  • Combine all of the sauce ingredients in a small bowl and mix thoroughly.
  • For assembling:
  • 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.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the sauce.

Notes

  • You can buy dried gosari (고사리) at any Korean market. Rehydrate by boiling in water until tender.*Other common toppings for bibimbap include shiitake mushrooms (sliced and sautéd), bellflower roots (doraji – soaked and sautéd), sukju namul (bean sprouts), mu saengchae(radish salad), onion (sliced and sautéd), lettuce leaves, kimchi (sliced), etc.

Reference : koreanbapsang.

 

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