Bibim bap (Beef & mixed vegetable bowl)
Bibim bap (Beef & mixed vegetable bowl)
Ingredients:
3 cups rice
a handful of soy bean sprouts
4 dried shiitake mushrooms
1 zucchini sliced 1/4 inch thick
1/2 cup go sa ri (packaged fernbrake in
water)
1/2 cup mu (Korean radish), julienne
4 oz beef, thinly sliced,
1/4 cup carrot, julienne,
1/2 onion, sliced
4 tbsp gochujang (Korean chili paste),
4 eggs
sesame oil, vegetable oil for sautéing
soy bean sprouts
seasoning:
1 tbsp sesame oil,
1/4 tsp gochugaru (Korean chili powder)
1/2 tsp salt,
1/4 tsp sesame seeds,
a pinch of sugar
shiitake mushrooms
seasoning:
1/2 tsp sesame oil,
1/2 tsp soy sauce,
1/4 tsp sugar
zucchini seasoning:
1 tsp sugar,
1 tsp salt,
1 tsp sesame oil,
1/4 tsp minced garlic,
1/4 cup water
fernbrake seasoning:
2 tbsp vegetable oil,
1 tsp minced garlic,
1/2 tsp soy sauce
1 tsp salt,
1/2 tsp sesame seeds
radish seasoning:
1 tsp sugar,
1 tsp salt,
1 tsp sesame oil,
1/4 tsp minced garlic,
1/4 cup water
beef seasoning:
1 tsp soy sauce,
1 tsp sugar,
1/2 tsp sesame oil,
1/4 tsp minced garlic
pinch of pepper
Wash rice until the water comes out
clean.
Add 3.5 cups of water, cook rice in a rice cooker.
Or cook in a pot on a high heat until the water is absorbed.
Reduce heat to very low, cover with a lid, cook for another 15-20 minutes.
Turn the heat off, leave for 10-15 minutes with a lid on.
Marinate beef with seasonings.
Soy bean sprouts -
Wash and add to a pot, pour 1/2 cup water and a pinch of salt, cover the lid.
Bring to a boil, reduce heat to low, cook for 5-7 minutes.
Don't peek it, if they smell like cooked beans, they're done.
Pour into a colander, let cool for a while.
Add seasonings, mix.
Shiitake mushrooms -
Dried ones need to be reconstituted, add warm water, leave until softened.
Wash, squeeze out water, slice thinly.
Add to a pan with seasonings, saute briefly.
Zucchini -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 2-3 minutes.
Open the lid, let cool.
Fernbrake -
Drain the water, add oil to a pan, saute with seasonings.
Add sesame seeds at the last minute.
Let cool.
Radish -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 4-5 minutes.
Open the lid, let cool.
Onion -
Saute with some salt.
Carrot -
Saute with some salt.
Saute beef on a high heat.
To assemble the bowl -
Put rice on a bottom, arrange vegetables around.
Add egg yolk (or sunny side up, or just fried) on top.
Serve with go chu jang and sesame oil.
Add 3.5 cups of water, cook rice in a rice cooker.
Or cook in a pot on a high heat until the water is absorbed.
Reduce heat to very low, cover with a lid, cook for another 15-20 minutes.
Turn the heat off, leave for 10-15 minutes with a lid on.
Marinate beef with seasonings.
Soy bean sprouts -
Wash and add to a pot, pour 1/2 cup water and a pinch of salt, cover the lid.
Bring to a boil, reduce heat to low, cook for 5-7 minutes.
Don't peek it, if they smell like cooked beans, they're done.
Pour into a colander, let cool for a while.
Add seasonings, mix.
Shiitake mushrooms -
Dried ones need to be reconstituted, add warm water, leave until softened.
Wash, squeeze out water, slice thinly.
Add to a pan with seasonings, saute briefly.
Zucchini -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 2-3 minutes.
Open the lid, let cool.
Fernbrake -
Drain the water, add oil to a pan, saute with seasonings.
Add sesame seeds at the last minute.
Let cool.
Radish -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 4-5 minutes.
Open the lid, let cool.
Onion -
Saute with some salt.
Carrot -
Saute with some salt.
Saute beef on a high heat.
To assemble the bowl -
Put rice on a bottom, arrange vegetables around.
Add egg yolk (or sunny side up, or just fried) on top.
Serve with go chu jang and sesame oil.
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