BIBIMBAP (KOREAN MIXED RICE)

what you need:

Meat:
1 lb thinly sliced marbled beef or pork
4 garlic cloves, finely minced
1/2″ ginger, grated or finely minced
2 stalks green onion, chopped
1/4 cup light soy sauce
2 tbs sugar
2 tsp sesame oil
A pinch of salt and black pepper

Assorted Toppings:
1 carrot, julienned
1 zucchini/squash/daikon, julienned
2 cups 1 1/2″ length baby bak choy/Taiwanese lettuce/ baby spinach
1 cup bean sprouts
6 Shiitake mushrooms, julienned and sautéed

Sauce:
1/4 cup gochujang (Korean chili pepper paste), more or less depending on how spicy you like yours
1 tbs sugar
1 tbs sesame oil
2 tsp rice vinegar
1/2 tsp light soy sauce

5 cups cooked rice (short grain/sticky rice)
4 eggs, fried sunny side up

Garnish:
2 stalks green onion, chopped
1 tsp sesame seeds, toasted
Roasted seaweed, shredded (optional)

directions:

Meat:
1. In a bowl, combine the garlic, ginger, green onion, soy sauce, sugar, sesame oil, salt and black pepper. Pour over the meat, mix well and let marinate for 4 hours to overnight in the refrigerator.

2. Drain the excess marinade. Over high heat, grill or pan fry meat in batches until done (depending on the thickness of meat). Don’t overcrowd the meat or they’ll steam instead.

Toppings:
All but the mushrooms can either be sauteed or blanched in hot water. It’s a matter of preference. All toppings are lightly seasoned with salt, light soy sauce, black pepper and sesame oil. If sauteing, you can add a little minced garlic as well.

Sauce:
In a bowl, combine the ingredients for the sauce.

Assembling:
1. Put rice in a bowl and arrange the meat and toppings on top with the egg in the middle. Serve with the sauce and garnish. Mix everything up and eat.



Notes:

1. Meat is best to be purchased from Korean markets. They have the thinnest cut that’s perfect for bibimbap. This type cooks very fast because the cuts are so thin.

2. Bibimbap can be done in a regular bowl or a hot stone bowl. If using stone bowls, coat the bottom of the bowl with a thin layer of oil and place some cooked rice in the bowl. Spread the rice. Over low heat, heat the bowl for 15-20 minutes or until a golden brown crust is formed on the rice.

3. If you are in the same predicament as I was, forget all the ingredients and steps. Make the sauce and mix it with any bland or boring food laying around your dining table that needs a kick or leftovers in the refrigerator. Your life will change.

FULL RECIPES

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