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Bibimbap

post #1 of 10
9/19/09 at 12:54am
Thread Starter 
Anybody got a favorite way to make bibimbap? Bibimbap, as I get at a local Korean restaurant, is one of my favorite things for lunch. It'll do fine for dinner too :^)

They make theirs as a bowl of hot/warm rice topped with seasoned greens (mustard greens, I think), julienned carrots, lightly cooked zucchini slices, mung bean sprouts, thinly sliced seasoned beef, and a fried egg. Sesame seeds are sprinkled on top, and it's served with a hot sauce on the side. It comes with a small bowl of plain miso soup and a little dish of kimchi.

I've read the traditional way to eat it is to mix it up just before serving, but I've always had it unmixed.

Anyone else into bibimbap? I've never made any, but it's one of those things I should have by now.
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post #2 of 10
9/19/09 at 12:59am
Thread Starter 
The rice was jasmine rice or something similar.
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post #3 of 10
9/19/09 at 7:53am
Love it.

The first thing you need is a dol soot. After that, there's not much to it.

Preheat your dol soot in the oven for a long time, until it's good and hot. If you're serving in a regular bowl, forget the whole preheating thing. You're not going to get it to hold heat long enough to get a crust on the rice, anyway.

You want more a Japanese than Chinese type rice. That is, you want something with a little stick. CalRose is a good choice, so is any good "sushi" rice. Anyway, cook an appropriate quantity -- use your rice maker if you have one.

While the rice cooks, slice appropriately, then saute firm cucumber, carrot, shitake mushroom, beansprouts, and spinach separately until just crisp tender -- and reserve. This is one of the few times you can use sesame oil or a sesame/veg oil mix. If you are using sesame oil, don't cook too hot or too long. Blanch your spinach off, and make sure it's well drained before you saute it.

Slice some tender, good beef very thin, and saute it until just browned.

Plate the rice in the serving bowl in a mostly flattened mound. Arrange the sauteed beef and vegetables on top in a circle.

Fry an egg (oil, not butter), sunny side up, 'til barely done. Slide it onto the very center of the meat and vegetables.

Serve with yangyum jang (use good quality kochujang) made from kochujang, apple juice, sugar, a little garlic paste.

Either add a few toasted sesame seeds to the sauce, or use quite a few to garnish the bibam bap. A mixture of white and black sees is quite tasty.

A tu provecho!
BDL
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post #4 of 10
9/19/09 at 1:29pm
Thread Starter 
Thanks, BDL:D What I had wasn't the dolsot kind, but that sounds even better. I wondered about the rice--this rice was just a little bit sticky but wasn't a "sushi-type". It was a longer grain rice. It was good, though.

The egg was hard-cooked. I know I'd prefer sunny side up.
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post #5 of 10
9/20/09 at 5:21am
Wow, thanks for reminding me of this recipe I have saved. Have not tried it, but see it has the egg fried any way you like.

Also, this is a pretty cool website, I have used it for several years now--

World Recipes: Bi Bim Bop (Korean Mixed vegetables with rice)

enjoy,
Nan
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post #6 of 10
9/20/09 at 6:35am
BDL is correct. You want the egg sunny side up with the whites just set so when the dish is stirred the yolk thickens it a bit.
Now pass the chili garlic sauce! :D
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post #7 of 10
10/5/09 at 9:45am
Thread Starter 
Thanks, ShipsCook and DuckFat :) I think this is one of the first dishes I'm going to experiment with once I finish moving. This, and the noodles and scallops from another thread.
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post #8 of 10
10/5/09 at 2:58pm
If you have a rice cooker, you can mix it up and all right in the rice maker pot
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post #9 of 10
10/6/09 at 3:03pm
I would help you Yeti but you already have the answer.

Doesn't food inspire ?


Petals
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post #10 of 10
10/6/09 at 4:07pm
Thread Starter 
It sure does:) I consider myself lucky that not only do I love eating good stuff, but also making it and even just thinking about making it. (I rarely think about washing the dishes until that time comes).
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