Bibimbap is a classic Korean dish.
Bibimbap is a tasty Korean dish that literally translates to “mixed rice”. The dish consists of a large bowl of rice topped with an array of vegetables and beef, and served with Korea’s favorite seasoned red chili paste, gochujang. Bibimbap is typically served in a sizzling hot stone bowl that gives the bottom layer of rice a nice golden crust. The great thing about bibimbap is that it is incredibly versatile and can be easily prepared from leftover side dishes and meals.
Ingredients
- 3 cups short grain rice
- 8 ounces beef, ribeye or sirloin (for vegetarian style, substitute with shiitake mushrooms)
- 2 cups boiled gosari
- 16 ounces soybean sprouts
- 2 kirby cucumbers
- 2 small zucchinis
- 2 medium carrots
- 5 teaspoons minced garlic
- 2-3 chopped scallions
- Spinach
- Soy sauce
- Sesame oil
- Roasted sesame seeds
- 4 eggs
- Vegetable/canola oil
Sauce
- 4 tablespoons gochujang
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 3 tablespoons water
Recipe Instructions
- Use a rice cooker to cook the rice or, if following package directions, use less water than called for. For best results, it’s good to have the rice in your bibimbap be a little drier than usual.
- Cut the beef into 2-inch long thin strips. Mix with 1 tablespoon soy sauce, 2 teaspoons sugar, 2 teaspoons sesame oil, 2 teaspoons rice wine, 1 tablespoon chopped scallion, 1 teaspoon minced garlic, ½ teaspoon sesame seeds and a little bit of pepper. Let marinate for 20 minutes before sauteing in a skillet over high heat for 2-3 minutes.
- Gosari – Cut into 3-inch lengths and season with 2 tablespoons of soy sauce. Then add 1 tablespoon sesame oil, 1 teaspoon minced garlic, ½ teaspoon sesame seeds and a pinch of pepper. Let stand for 10 minutes and then saute with 1 tablespoon of vegetable oil for 5 minutes on medium heat.
- Soybean sprouts – Boil 1 cup of water with a teaspoon of salt and then cook bean sprouts for 3 minutes. Drain quickly. Add a shock of cold water to stop them from overcooking and then drain again. Add 1 teaspoon minced garlic, 2 teaspoons sesame oil, ½ teaspoon sesame seeds.
- Spinach – In salted boiling water blanch the spinach until wilted (30-40 seconds). Drain quickly and shock in cold water, then cut into 3-inch lengths. Combine with 1 tablespoon chopped scallion, 1 teaspoon minced garlic, 1 teaspoon sesame oil, ½ teaspoon sesame seeds.
- Cucumbers – Cut into half lengthwise sliced and then slice crosswise. Sprinkle a generous amount of salt over top and set aside for 10-15 minutes. Squeeze out any remaining liquid and then toss with 1 tablespoon chopped scallion, ½ teaspoon minced garlic, 1 teaspoon sesame oil and ½ teaspoon sesame seeds.
- Zucchinis – Repeat step 6 with Zucchinis.
- Carrots – Cut carrots into thin strips and saute in a lightly oiled skillet for 1-2 minutes over medium heat. Sprinkle salt and pepper over for taste.
- Combine the sauce ingredients and mix thoroughly in a bowl. Assemble the rice in a large bowl and arrange each prepared vegetable and beef over the rice. Drizzle sesame oil and top with a fried egg sunny-side up. Serve with red pepper paste sauce.
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