korean bibimbap

Originally posted: Feb 2011

korean bibimbap

I have no idea what my tummy is leaning towards nowadays since my cravings have been so varied. This past week was bibimbap – another great way to use up veggies in the fridge. I went to maangchi.com to look for her bibimbap recipe and was surprised how simple seasonings like sesame oil and garlic can make a huge difference to the taste of bean sprouts and just dry-frying salted zucchini can enhance it’s flavor without adding anything else. Bibimbap is very flexible and you can have it with just about anything. I didn’t add any meat to mine since I didn’t have any on hand.

Bibimbap

(taken from Maangchi.com; click here for recipe)

Ingredients:

  • Cooked rice
  • a package of bean sprouts
  • a bunch of spinach
  • 2 small  zucchinis
  • 5-7 Shiitake mushrooms
  • fern brakes (kosari) (optional)
  • 200 grams of ground beef (about half a pound)
  • 1 small carrot, eggs
  • soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

Method:

Arrange everything on a platter.

  1. Cook rice according to directions.
  2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
    Put it on the platter.
  3. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter.
  4. Cut 2 small zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
  5. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
  6. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
  7. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper, and sesame oil.
    Put it on the platter.
  8. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
  9. Cook eggs sunny side up.
  10. Put your rice In a big bowl, and attractively display all your vegetables and meat. Place the sunny side up egg on the center.
  11. Serve it with sesame oil and hot pepper paste.
  12. Lastly, mix it up and eat!
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