Bibimbap
Bibimbap
In Korean, bibim means “to mix”, and bap means “rice”. So bibimbap is meat, vegetables, egg, and sauce mixed with rice. But it’s a lot more then that. Bibimbap is traditionally served in a hot stone bowl called a dolsot. The inside of the hot bowl is brushed with sesame oil. The rice is cooked in the bowl, creating a crispy rice layer. Then the toppings of your choosing are placed on top of the rice. An egg is cracked in the center and is drizzled with bibimbap sauce. Then, using your chopsticks, everything is stirred together in the bowl with the heat continuing to cook the bibimbap.
Servings: 2
Equipment
- dolsot stone bowl
- ramekins
Ingredients
- 2 cups steamed rice
- sesame oil
Toppings
- 6 oz sirloin thinly sliced and julienned
- 1/2 bunch spinach
- 1 carrot peeled and julienned
- 1/2 zucchini julienned
- 2 king oyster mushrooms sliced
- 2 green onions chopped
- garlic minced
- soy sauce
- sesame oil
- toasted sesame seeds
- salt and pepper
- 2 large eggs
- vegetable oil
Bibimbap Sauce
- 2 tbsp gochujang paste
- 1 1/2 tbsp water
- 1/2 tbsp sugar
- 1/2 tbsp sesame oil
Instructions
Prepping the Toppings
- Marinate the beef with 1 tbsp soy sauce, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tbsp green onion, and 1/2 tsp of sesame seeds for 10 minutes. Sauté in 1/2 tbsp of oil for 5 minutes until cooked through. Set aside.
- Sauté the carrots in a 1/2 tbsp of oil over medium high heat for 2 minutes. Season with salt and pepper. Set aside.
- Sauté the zucchini, 2 tbsp green onion, and 2 minced garlic cloves in a 1/2 tbsp of oil over medium high heat for 2 minutes. Toss with 1/2 tsp of toasted sesame seeds and set aside.
- Sauté the mushrooms in a 1/2 tbsp of oil over medium high heat for 3-4 minutes. Season with salt and pepper and set aside.
- Sauté the spinach, 2 minced garlic cloves, 1 tbsp of green onion, and toasted sesame seeds in 1/2 tbsp of oil medium high heat for 2 minutes. Set aside.
- Mix together the bibimbap sauce ingredients. Set aside.
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