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Bibimbap

Bibimbap







INGREDIENTS
3 cups short grain rice - I used Sushi rice
500g beef - I used fillet - ribeye/sirloin would be a good choice, too
250g shitake mushrooms - if using dried ones soak for 2 hours
500g soybean or mung bean sprouts
100g Chinese Spinach - I chopped this coursely
1 cucumber - sliced thickly
2 med carrots - julienned
2 sm zucchinis - I didnt add this in this instant
2 cups boiled gosan (fernbrake) - I ommitted this as unavailable
5 tsp garlic, minced
2/3 scallions, diced
soy sauce
sesame oil
roasted sesame seeds
salt & pepper
canola oil
2 - 4 eggs - allocate 1 egg per serving

**other ingredients that may be added to Bibimbap are : kimchi; sauté sliced onion; Chinese wood-ear fungus (soakes, shreeded & sauté)

BIBIMBAP SAUCE
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Bibimbap Sauce …. 2 Tbsp gochujang + 1 Tbsp sesame oil + 1 Tbsp sugar + 1 Tbsp water + 1 Tbsp roasted sesame seeds + 1 tsp Vinegar + 1 tsp minced garlic …. mix everything together and set aside

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Mise-en-Place of ingredients required to assemble Bibimbap bowl … from top, clockwise …Shitake Mushrooms; Mung Bean Sprouts; Julienned Carrots; Minced Garlic; Cucumber; Chinese Spinach (Bayam) …& in middle : Bibimbap Sauce

METHODS :

  1. Cook the rice in a rice cooker … use a little less water than per package instructions as rice for Bibimbap should be a little drier than normal for best results.
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2.  Beef – sliced into 2″ strips and marinate with … 1 Tbsp soy sauce + 2 tsp sugar + 2 tsp sesame oil + 2tsp rice wine + 1 Tbsp chopped scallion + 1 tsp minced garlic + 1/2 tsp sesame seeds + pinch pepper …for 30 minutes

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3.  Sauté marinaded beef in a heated pan with 1 tsp sesame oil for 2 – 3 minutes over high heat

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4.  I added dried Shitake Mushrooms since fernbrake is unavailable here …which I soaked and then sliced thickly and then sauté it in pan heated with 1 tsp sesame oil + some minced garlic

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5.  I used Mung Bean Sprouts here but ideally, Soy Bean Sprouts is the choice … blanch it in a pot of boiling water with 1 tsp salt added … drain quickly then shock in cold water to stop cooking process …drain then toss in mixture of 1 tsp minced garlic + 2 tsp sesame oil + 1/2 tsp sesame seeds + salt & pepper to taste

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6.  Chinese Spinach (bayam) is best for Korean recipes but if unavailable, you may use the regular Spinach … I chopped it coursely then sauté it in pan heated up with 1 tsp sesame oil + 1 tsp minced garlic then dish out and toss in 1/2 tsp sesame seeds + some pepper & salt to taste

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7.  Slice cucumber in half lengthwise and then thickly slice crosswise …sprinkle with some salt and sed aside for 10 minutes …squeeze out excess liquid then toss with mixture of 1 tsp sesame oil + 1/2 tsp minced garlic + 1/2 tsp sesame seeds + 1 Tbsp scallion

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8.  Blanched julienned carrots in salted water then toss in mixture of 1tsp sesame oil + 1/2 tsp sesame seeds + 1/2 tsp minced garlic + salt & pepper to taste

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9.  Allocate 1 sunny side up egg per serving/bowl

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10.  Normally, in a Korean Restaurant, Bibimbap is served in individual bowl – traditionally would be in a stone bowl, heated until very hot then add 1 Tbsp sesame oil and rice and cook rice for several minutes until rice sizzles – but here, you see that I served up in a medium sized ceramic caserole dish which I heated in oven till very hot, laced hot dish with sesame oil then scooped in the rice and allow it to sizzle for a while in the oven and then nicely arrange each of the ingredients in circular direction atop the rice then drizzle a little sesame oil over, top with the sunny side up egg(s) and i drizzled the Bibimbap sauce around and serve up!

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11.  Mix the ingredients well in the bowl and Bon Appetite! 🍴🍷