Alrighty! I just finished my own impromptu Asian cuisine-inspired dinner  and a conversation with a Korean friend, and it reminded me that ...

Korean Food - Simple Bibimbap Recipe

Monday, October 07, 2013 Catherina F. 0 Comments

Alrighty! I just finished my own impromptu Asian cuisine-inspired dinner  and a conversation with a Korean friend, and it reminded me that I have quite a few Korean food recipes stashed in my drawers. Most of them are really easy and basic, with my own interpretation of some of the ingredients.

Now, I'm not Korean, obviously, but I am pretty good at cooking, and have spent my fair share of time researching and tasting various Korean foods. So, I can vouch for the recipes I make to be true-to-taste!

Today I'll introduce you to a simple yet well loved Korean dish - bibimbap (비빔밥). Jump in if you want to learn how to make it!



In the above picture you can see my favorite kind of bibimbap, made by yours truly!
The recipe for bibimbap is something even the noobest of the noobs can make without burning down the house.

You will need:

1 cup of rice (white/wild/sprouted/black)
2-4 mushrooms
1 carrot
a handful of spinach
1/2 cup of bean sprouts
1 cup of ground beef
1 egg
1/2 cup zucchini
1/2 tbsp 고추장/red pepper paste
1 tsp Sesame oil
Salt to taste
Cooking oil of choice

Important note: any and all ingredients except for rice can be added/substituted to match your taste! Popular ingredients are garlic chives, 김 (seaweed), cucumber, lettuce, 고사리 (gosari), tofu. Although you can omit the sesame oil, I'd highly recommend using it, it gives a lovely nutty taste to the dish! This particular recipe is the kind I like.

Alright, let's get cookin'! Now, as you can see in the pictures, all the vegetables are somehow cooked, you can do raw, if that's what you enjoy, but it's more common to have them cooked.

Preparation:
  • Set the rice to steam, as it'll take the longest.
  • Wash, peel and julienne the carrot, zucchini and mushrooms. 
  • Measure the appropriate amount and set them aside. 
  • Boil water with a pinch of salt. 
  • While it reaches boiling point, wash the spinach and bean sprouts.
  • Add the spinach to the boiling water for a few seconds.
  • When it just wilts, take it out, place it in a strainer and wash/dip in ice water to stop the cooking process.
  • Add the bean sprouts to the boiling water.
  • Allow them to boil for about 1-2 minutes
  • Once they are tender, but with a bit of a crunch still left, strain them and wash with cold water.
  • Heat the oil of choice in a large skillet.
  • Once its hot, saute the carrots until softened.
  • Place carrots on a plate, next to the spinach and sprouts.
  • Saute the zucchini and mushrooms, separately.
  • Once all your veggies are nice and cooked, get a clean pan and heat the oil once again.
  • Saute the beef until its cooked, add salt to taste.
Now that you've cooked all your ingredients (except for the egg..wait for it!) it's time to arrange our delicious 비빔밥! Take a nice, wide bowl and place your rice (1 cup of uncooked rice will make around 2-3 cups cooked, use as much as you'd like). On top of the rice arrange the veggies in little bunches side by side (as you can see in the picture). If you substitute any of the veggies, chose those that compliment each other in color, remember - food should be both for your soul and body! Place the beef either in the center, or in the circle between veggies (mine is covered by the egg). 

Now, depending on your preference, cook the egg! You can use it completely raw, but that's not really recommended. I usually make it sunny side up, just until the whites are cooked. Be extra careful to keep the yolk in one piece, and once cooked, place the egg atop your veggies. Finally, add a dollop of red pepper paste and the sesame oil and it's ready!!

To eat the bibimbap, take a big ol' spoon and get mixin'! Make sure you mix everything thoroughly in order to enjoy they wonderful, refreshing taste. Enjoy!!

I hope you liked this simple, basic dish, and will make it your dietary staple! If you chose the ingredients well, it's a very healthy dish.

Ciao for now!

XoXo,
          Chef Specs



0 comments: