The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating.[2] It can be served either cold or hot.
Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef.[2] For visual appeal, the vegetables are often placed so that adjacent colors complement each other.
PREP TIME: 30 minutes (plus 2 hours for marinating) / COOK TIME: 30 minutes
1 lb sirloin steak, fat trimmed
1 Asian pear, peeled and finely grated
2 cloves garlic, grated
1 Tbsp grated ginger
3 Tbsp + 1 tsp lowsodium soy sauce
1 Tbsp brown sugar
1 Tbsp rice wine
2 Tbsp sesame oil, divided
1 1/2 cups brown rice
1 cup bean sprouts
4 cups baby spinach
1 tsp sesame seeds
5 tsp vegetable oil
1 medium zucchini, cut into strips
2 medium carrots, cut into strips
2 cloves garlic, minced
4 large eggs
1 daikon radish, peeled and shredded
Hot pepper paste (kochujang), optional
1 Thinly slice sirloin across the grain into 1/2-inch strips. In a bowl, combine pear, garlic, ginger, 3 tablespoons soy sauce, sugar, rice wine, 1 tablespoon sesame oil, and salt and pepper to taste. Add sliced meat to sauce and marinate in the refrigerator for 2 hours.
2 In a saucepan, bring rice and 3 cups water to a boil. Reduce heat and simmer until water is absorbed, about 30 minutes.
3 Meanwhile, cook bean sprouts in boiling water for 3 to 4 minutes. Drain and toss with 1 teaspoon sesame oil, 1 teaspoon soy sauce, and salt to taste. Dunk spinach into boiling water for 1 minute. Drain and squeeze excess water from spinach. Toss with 2 teaspoons sesame oil and sesame seeds.
4 In a skillet, warm 2 teaspoons vegetable oil over medium heat and saute zucchini, carrot, and garlic for 5 minutes. Remove from heat, add 1 teaspoon vegetable oil to skillet, and cook steak for 3 minutes. Rinse skillet, then warm 2 teaspoons vegetable oil over medium heat and cook eggs over easy.
5 Divide cooked rice among plates and arrange vegetables, beef, radish, and egg on top of rice. Add hot pepper paste, if desired.
MAKES 4 SERVINGS.
Per serving: 663 cal, 24 g fat (5 g sat), 71 g carbs, 480 mg sodium, 7 g fiber, 42 g protein
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Total Time:
2 hr 40 min
Prep
1 hr 0 min
Inactive
1 hr 30 min
Cook
10 min
Yield:
4 servings
Level:
Intermediate
Ingredients
Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows
Directions
*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
Bulgogi:
1 pound rib-eye
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap
Gochuchang Paste (seasoned red pepper paste):
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.
Subject: 비빔밥 
28/05/11, 01:22 am
