How to make Bibimbap
Bibimbap is probably one of the most popular and beloved Korean dishes. The word “Bibimbap” means mixed rice with meat and assorted vegetables. Actually, you can choose your own ingredients for this dish, just make sure that it has a variety of vegetables. In this post I will show you a typical way to make one. Let’s begin
Ingredients (for 4 servings)
Meat and seasoning:
300g ground beef
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1 tbsp minced garlic
some ground black pepper
Vegetables and others (can vary depending on your preferences):
300g bean sprouts / soy sprouts
150g fresh shiitake mushroom
4 serving portions of steamed white rice
Korean seasoned seaweed – shredded (optional)
2 tbsp Gochujang
1 tbsp sesame oil
1 tbsp sugar
1 tbsp water
1 tbsp vinegar
1 tbsp roasted sesame seeds
Step 1: make the Bibimbap sauce. Add in a bowl all the ingredients for the Bibimbap sauce as listed above. Mix until very well combined, then set aside.
Step 2: Marinate the ground beef with the ingredients listed above as well. Mix thoroughly and let it rest for half an hour in the fridge.
Step 3: wash the spinach carefully. Then blanch it in boiling water for just 30 seconds. Take out and allow it to drain and cool down. Then squeeze out the excess water, slice the veggies into bite sized sections. After that, season the greens with pinch of salt, tsp sesame oil and some roasted sesame seeds. Mix well and set aside.
Step 4: prepare the bean sprouts (or soy sprouts) similar to the spinach. Wash and blanch them quickly, then squeeze out the excess water and season with salt, sesame oil and sesame seed.
Step 5: take the beef out, turn the heat to high and cook them all the way through. Transfer into a bowl.
Step 6: julienne the carrot and the zucchini, slice the shiitake mushroom thinly. You can either use fresh or dry shiitake. Just remember to soak the dry ones in water right at the beginning so that they can get tender.
Step 7: use the frying pan that we cooked the beef earlier, sauté the julienned carrot, zucchini and the shiitake mushroom separately with a pinch of salt.
Step 8: now, all the ingredients are prepared. Grease the hot stone pot, add in 1 to 2 cups of steam white rice, press it down evenly to the side. Then assemble all other ingredients on top. Place the pot on the stove and turn the heat on high for 4 – 5 minutes, top up with an egg yolk (or a sunny side-up egg). Cook until you can hear rice cracking noise, then off with the heat. The rice at the bottom of the pot will become very crispy and delicious.
In case you don’t have a hot stone pot, you can just use a regular bowl to put all the ingredients in. If the crispy rice is a “must have”, you can fry it in a pan over high heat, then transfer into your bowl. Make sure all the ingredients are hot enough by the time serving.
Now it’s time for serving, add in the pot some bibimbap sauce, some roasted seaweeds, and serve alongside kimchi. Mix the ingredients well in the pot and enjoy.
To see more about hot stone pot