Bibimbap

Bibimbap

Bibimbap is a very popular Korean dish which literally means “mixed meal”, usually served with rice topped with namul (sautéed and seasoned vegetables), gochujang (chili pepper paste), sliced grilled meats and egg (fresh or fried). Though there are no set ingredients to use in this dish the most popular ones include cucumbers, mushrooms, spinach, bean sprouts, carrots, lettuce, zucchini and daikon.


This dish has been served in Korean households since the late 19th century, and then became really popular in the late 20th century due to the simplicity and convenience of its preparation. There are different variations for this dish and the most famous ones are:

  • Jeonju – served on a hot stone bowl with raw eggs.
  • Hoedeopbap – uses a variety of raw seafood like salmon, tuna or octopus
  • Tongyeong – known for the soup that accompanies. The soup is made out of rinsed rice water, seaweed, and green laver.

It may look that this dish is a bit hard to prepare as you have to cook a lot of different vegetables separately but trust me it is sometimes faster than preparing casseroles as each vegetable dish may have very few ingredients and cook in less than 10 minutes. All you have to do is arrange all of those toppings above the rice then serve, and on consumption you will have to mix it all together (I know).

Bibimbap
 
Serves: 5
Ingredients
Seasoned Bean Sprouts
  • ½ cup chicken stock
  • 200g bean sprouts
  • 1 tbsp toasted sesame seeds
  • 2 cloves garlic
  • 1 tbsp sesame oil
  • 1 tbsp oil
  • 1 small shallot, finely sliced
  • sea salt
Seasoned Carrots
  • 2 large carrots, cut into thin strips
  • 1 tbsp sesame oil
  • sea salt
Spicy Cucumber Slices
  • 1 long cucumber, sliced
  • 1 tbsp toasted sesame seeds
  • 1 tbsp red chilli paste
  • 4 tbsp cider vinegar
  • 1 tsp honey
  • 4 tbsp apple juice
  • 2 tsp sesame oil
Seasoned Spinach
  • 250g spinach
  • 1 tbsp toasted sesame seeds
  • 1 tbsp sesame oil
  • sea salt
Seasoned Shiitake
  • 8-10 pcs shiitake, sliced
  • 2 tbsp sesame oil
  • sea salt
Seasoned Beef
  • 750g beef tenderloin, sliced into strips
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • oil
Bibimbap
  • 6 cups cooked rice
  • 2 tbsp sesame oil
  • fried eggs
  • Seasoned Bean Sprouts
  • Seasoned Carrots
  • Spicy Cucumber Slices
  • Seasoned Spinach
  • Seasoned Beef
  • Seasoned Shiitake
  • Kimchi (recipe here)
Instructions
Seasoned Bean Sprouts
  1. In wok add oil and sauté garlic and shallots.
  2. Add bean sprouts and stir fry for 30 seconds.
  3. Add chicken stock simmer for a minute.
  4. Add sesame oil and sesame seeds then season with freshly ground black pepper and salt.
Seasoned Carrots
  1. In a wok heat the sesame oil then add carrots and salt.
  2. Stir-fry the carrots for 1 minute.
Spicy Cucumber Slices
  1. Mix all ingredients in a bowl and set aside for at least 10 minutes.
  2. Drain from sauce then set aside sauce and cucumber separately.
Seasoned Spinach
  1. Fill a pot with water then bring to a boil. Once boiling blanch the spinach and rinse with cold water.
  2. Place spinach in a colander to drain then squeeze the excess water off from the spinach.
  3. Place spinach on cutting board and cut into 2 inch pieces.
  4. Place on a mixing bowl and toss together with sesame seeds, sesame oil and salt.
Seasoned Shiitake
  1. In a wok heat the sesame oil then add shiitake and salt.
  2. Stir-fry the shiitake for 2 minutes.
Seasoned Beef
  1. In a small bowl, mix together beef, soy sauce, sesame oil and brown sugar and marinate for at least 15 minutes.
  2. In a wok add oil and stir fry beef pieces in high heat for 2 minutes.
Bibimbap
  1. In a wok add sesame oil then add rice, stir fry for a minute then spread rice across the woks surface. Leave in medium heat until bottom become light brown and crunchy. Now carefully scoop out rice and place in a bowl, placing the crispy side on the bottom.
  2. Add all of the vegetables and beef on the top of the rice alternating colours then place egg on the middle.
  3. To consume, mix everything together in the bowl and you can optionally add 1 tbsp of the sauce used for the cucumber.

 

Bibimbap Wide


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6 Responses

  1. That looks so delicious! Will try it out soon 🙂

  2. Yum! That looks so healthy and delicious.

  3. lovin it with hot store bowl too, definitely the top ways to enjoying bibimbap….

  4. I love bibimbap, it’s such a simple and comforting dish! I should make some this weekend, thanks for the inspiration!

  5. suituapui says:

    Dunno much about Korean but I had this once and I loved it…in Auckland!
    https://suituapui.wordpress.com/2012/12/31/arirang/

  6. I can eat this everyday if I could! Your bibimbap looks really good, Raymund!

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