Jul 22, 2013

Bibimbap

Bibimbap

This tastes so good, it is ridiculous! How’s that for an opener.

When I signed up for the foodblog swap—a fun concept between a group of Dutch foodbloggers who cook something from each others blog—I was real happy to have been dealt Ellen’s blog, In My Red Kitchen. Had a hard time picking just one recipe… girlfriend can cook!

While perusing her blog, my eye was drawn to something called Bibimbap. What a fun name, but what is it? Apparently it’s a Korean rice bowl with vegetables, beef and an egg topped with hot sauce. That description doesn’t do it justice, though. Made it and fell passionately in love with it. So did J-man, who was eating the ingredients right from underneath my hands as I cooked it. Had to rap some knuckles.

Now, this is yin and yang. This is what pure food is supposed to taste like. There’s this perfect balance going on in the bowl between textures and flavours: sweet, spicy, savoury, mellow, salty, crunchy, soft and creamy all in one bowl. It’s fast to cook, you can use whatever vegetables you have on hand (zucchini will be great as well!) and it’s beautiful to boot.

Traditionally, a raw egg is stirred into the dish as a finishing touch. Yeah, well, ehmmm… let me tell you that I’m all for maintaining tradition, but raw eggs are a bridge too far for me, so a fried egg it was.

You gotta try this recipe or you’ll be missing out. Really. Promise me you will!

 

Ingredients:

cooked white rice
9oz/250gr ground beef (mine was pork/beef)
1 medium carrot
1/2 cucumber
3oz/80gr spinach
1 cup bean sprouts
6 shiitake mushrooms
2 spring onions
4 tbsp brown sugar
4 tbsp soy sauce
1/2 tsp ground coriander
2 garlic cloves
1/2 tsp chili flakes
1/2 tbsp grated ginger
2 eggs
1 or 2 tsp sesame oil
1 or 2 tsp chilli and garlic oil
hot sauce (Gochujang or a hot sauce of choice)

 

Directions:

Turn all the vegetables into match sticks. Or Julienne, if you will.
Bibimbap

Grate the ginger and garlic and mix it with the chilli flakes and brown sugar.
Bibimbap

Pour in the soy sauce and the ground coriander was my addition. Love that stuff.
Bibimbap

I used a non-stick pan and used about a tsp sesame oil. Ellen uses 1 tbsp. Mine is very potent and quickly takes over.
Bibimbap

Brown the ground beef while breaking it up. Cook until it just loses its pinkness.
Bibimbap

Pour in the divine sugar soy sauce.
Bibimbap

Stir well and give it a gentle simmer.
Bibimbap

Until most of the sauce has been reduced and heavily coats the meat. Man, this is good, J-man was eating it from under my hands.
Bibimbap

 
Clean out the pan.
 

Heat the chilli & garlic oil (or any kind of oil, really) and stir fry the carrots for a minute or so.
Bibimbap

Transfer the carrots to a plate and repeat with the shiitake mushrooms.
Bibimbap

Give the bean sprouts 30 seconds as well.
Bibimbap

And finally you stir-fry the spinach until it wilts. This will go really fast.
Bibimbap

Cook the eggs until the eg-whites have set. Do not brown them, you hear me! Not the slightest hint of brown should be seen.
Bibimbap

Put the warm rice in a bowl and carefully place the egg on top, and for Pete’s sake; keep the yolk whole!
Bibimbap

 
Arrange the remaining ingredients around the (intact!) yolk, drizzle a little hot sauce all over and serve immediately. Keep in mind that while you serve the bowl like this, all ingredients should be thoroughly stirred together before eating!
 

Thanks for letting me borrow the recipe, Ellen, it’s delicious!
Bibimbap
 

Bibimbap
Ingredients
    cooked white rice
    9oz/250gr ground beef (mine was pork/beef)
    1 medium to large carrot
    1/2 cucumber
    3oz/80gr spinach
    1 cup bean sprouts
    6 shiitake mushrooms
    2 spring onions
    4 tbsp brown sugar
    4 tbsp soy sauce
    2 garlic cloves
    1/2 tsp chili flakes
    1/2 tbsp grated ginger
    1/2 tsp ground coriander
    2 eggs
    1 or 2 tsp sesame oil
    2 tsp chilli and garlic oil
    hot sauce (Gochujang or a hot sauce of choice)

Directions
    Turn all the vegetables into match sticks. Grate the ginger and garlic and mix it with the chilli flakes, ground coriander, brown sugar and soy sauce. Use a non-stick pan and heat the sesame oil. Brown the ground beef while breaking it up. Cook until it just loses its pinkness. Pour in the sauce, stir well and let it simmer until most of the sauce has been reduced and coats the meat.

    Clean out the pan, heat the chilli & garlic oil (or any kind of oil, really) and stir fry the carrots for a minute or so. Transfer the carrots to a plate and repeat with the shiitake mushrooms. Give the bean sprouts 30 seconds as well and finally you stir-fry the spinach until it wilts. Cook the eggs until the eg-whites have set. Do not brown them!

    Put the warm rice in a bowl and carefully place the egg on top. Arrange the remaining ingredients around the (intact!) yolk, drizzle a little hot sauce all over and serve immediately. Keep in mind that you while serve the bowl like this, all ingredients should be thoroughly stirred together before eating!

Meal type: Main Course, Korean
Servings: 2 big eaters 4 regular eaters
Copyright: © kayotickitchen.com

    © kayotic.com
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    28 Comments »

    1. 1

      i thing this will good , but with out beef , more vegs , i like to have light food in ramadan , thank u sharing

      fardous on Jul 22, 2013 @ 10:29 pm Reply
    2. 2

      I’ll try this without the beef…  and substitute it with tempeh… do you reckon that’s a good substitute?  

      Chantal on Jul 22, 2013 @ 10:49 pm Reply
      1. Can’t tell you, I never eat tofu or tempeh.

        Kay on Jul 22, 2013 @ 10:51 pm Reply
    3. 3

      It sure is delicious! Thanks, I just finished lunch but now I want Bibimbap. I also couldn’t stop eating the meat while preparing this and taking photos ;-)

      And to answer the questions: yes you can make this with tofu and tempeh. Make sure the tofu/tempeh will suck up all the sauce.
      For the ones who are interested, I’m also blogging in English: http://www.inmyredkitchen.com
      More great recipes to follow ;-)

      Ellen on Jul 22, 2013 @ 11:45 pm Reply
      1. Thanks for the tofu comment! I can’t eat that stuff … it’s like eating spongebob :)

        Kay on Jul 23, 2013 @ 10:06 am Reply
    4. 4

      Ziet er heerlijk uit en wat een mooie foto’s!!
       
      Liefs Suus van Food Bandits

      Suus on Jul 23, 2013 @ 9:02 am Reply
      1. Was echt zalig! Die kleine van me was er ook helemaal weg van.

        Kay on Jul 23, 2013 @ 10:07 am Reply
    5. 5

      That does look ridiculously good! I might have to give this a try soon!

      Simone on Jul 23, 2013 @ 10:58 am Reply
      1. You are SO gonna love it.

        Kay on Jul 23, 2013 @ 11:01 am Reply
    6. 6

      Hi Kay!  Im a great fan of your blog ^__^  I especially loved your savory waffles recipe (topped with baby kale, smoked salmon, cheese, capers and red onions. Yummmm!)  When I saw your Bibimbap recipe, I wanted to add to the gochujang sauce.  The gochujang sauce is actually what makes this dish so great.  The sweet, savory, and spicy goodness is my favorite part of this dish.
       Add about 1/2 tsp of minced garlic, 1/2 tsp of sugar or corn syrup (I also add some ume (green plum) syrup if its available),  1/2 tsp of sesame oil and 1/2 tsp if toasted sesame seeds to about 2 tbsp of gochujang.  You can change the ratio of ingredients to your taste of course.  I personally love sesame oil so I usually put a very generous “teaspoon” in my sauce.  
      This sauce will add a lot of depth to this very simple dish!
       

      Esther on Jul 23, 2013 @ 2:41 pm Reply
      1. I actually have the gochujang sauce! But am so glad you posted this!!

        Kay on Jul 23, 2013 @ 2:49 pm Reply
    7. 7

      I’m a big fan of bibimbap and Korean food. :)
       

      Che-Cheh on Jul 23, 2013 @ 2:59 pm Reply
      1. Me too now :)

        Kay on Jul 23, 2013 @ 7:06 pm Reply
    8. 8

      I once had the same objection to tofu! Tofu becomes less like SpongeBob and more like cheese if you start with firm or extra-firm, cut it into slices, layer slices with paper towels and press it under a weight for 30 minutes or so. Really, kind of like unsalty feta.
       

      Janet on Jul 24, 2013 @ 6:20 am Reply
    9. 9

      I made this for dinner tonight and it was divine and loved by husband and 3 year old son.  I used ground turkey instead of beef and had some different veggies (zucchini, summer squash and swiss chard from the garden).  The hardest part was the egg.  I can’t wait to eat this again and in the words of my 3 year old son, “Mama, dinner is good but the name is very, very silly.”  Thank you for sharing!

      Grace on Jul 25, 2013 @ 4:41 am Reply
    10. 10

      Mmmmm, I just LOVE Bibimbap!

      Rachel Leverton on Jul 26, 2013 @ 2:23 am Reply
    11. 11

      Yeah I think I’ll do a fried egg as well. Very different dish, can’t wait to try :)

      Laura on Jul 26, 2013 @ 4:54 am Reply
    12. 12

      Thanks Kay for another great recipe, we tried it yesterday and loved it. One question though, how much koriander did you add? I couldn’t find the amount, so guessed 1/4 teaspoon.

      Inge on Jul 26, 2013 @ 11:27 pm Reply
      1. Thought I added it… I used about 1/2 a tsp!

        Kay on Jul 27, 2013 @ 9:54 am Reply
    13. 13

      The first dish I ever ate in Korea was bimimbap. I would love to recreate it at home. Thanks for sharing!

      Bree (Skinny Mommy) on Jul 29, 2013 @ 3:56 pm Reply
    14. 14

      What a superb idea! 
      I’ll be making this over the weekend – I love that it combines seasoned meats with fresh veggies.
      Only thing I’d add is LOTS of cilantro leaves (coriander leaves). 
      Thanks for sharing a superb week night dinner and great for guests too

      Kitchen Butterfly on Aug 13, 2013 @ 10:15 pm Reply
    15. 15

      Korea has many different bibimbap recipes, some served in a coldbowl like yours but my favorite is served in a heated stone bowl. The rice gets crispy (and the raw egg gets cooked). I will definitely try this one! A bigger bowl helps with mixing ;-)
      Great photos!

      Ray on Sep 8, 2013 @ 2:04 pm Reply
      1. Gonna have to try a few other recipes then because I absolutely loved this! Had never eaten it before.

        Kay on Sep 8, 2013 @ 4:43 pm Reply
    16. 16

      Try this for the hot bowl (Dolsot)
      http://www.thekitchn.com/recipe-korean-dolsot-bibimbap-with-vegetables-and-tofu-164939
      This is similiar to your recipe. I like the sesame seeds and seaweed and bring some back everytime.  Like she says nori sheets work but in Korea they have so many different kinds of seaweed more than you have breakfast cereal in NL! She also says you can replace the tofu ;-)

      Ray on Sep 8, 2013 @ 8:08 pm Reply
    17. 17

      Aloha Kay,
       
      Any kid that grows up in Hawaii knows how to order Bibimbap in a Korean Restaurant here. It’s like a growing up rite of passage.
       
      You can order Bibimbap all vegetarian, beef, chicken, pork, turkey, shell fish or with fish and with selected vegetables.
       
      Gochujang (Korean red chili paste) is unique to only Korea and uses gochugaru (Korean fine ground red chili peppers also unique to Korea.
       
      Gochujang is made with: barley malt powder, fermented soybean powder, gochugaru (fine ground hot pepper), kosher salt, rice syrup, sweet rice flour, water and is naturally fermented for 3 months in the sun in an open clay container that is covered at night or when it rains.
       
      There is nothing outside of Korea that duplicates the spiciness and flavor of gochujang paste or gochugaru red hot peppers.
       
      If you have a great Asian or Korean market look for Gochujang unrefrigerated (plastic tubs) and bags of gochugaru (course or fine ground) on the shelves.
       
      Best substitutions are sriracha or tabasco sauce and red hot chili flakes but the taste, spiciness, texture and subtle heat will not be the same.

      Ken on Oct 29, 2013 @ 7:38 am Reply
    18. 18

      Wow, thank you for sharing this recipe, this is really delicious! 

      Josche on Feb 2, 2014 @ 7:03 pm Reply
    19. 19

      Yummmmm! This was a great meal! Somehow it felt really healthy too, with all the veggies, but such huge flavor! Thanks so much!

      Stacey on Feb 17, 2015 @ 7:22 pm Reply
    20. 20

      I make this all the time. Its really time consuming especially with 2 little toddlers. I batch the meat portion with the sauce (you can water it down if need be, and always taste the sauce before adding to your meat) and freeze into packets. I usually freeze batch 5 or 6 portions.

      I follow your recipe for carrots. For spinach, I sautéed with garlic and season with salt, sesame seed and generous amount of sesame oil. I double batch these carrots and spinach, sometimes if I have time, I make mushrooms as well. I use half of these veggies for bibimbap. I reuse these cooked veggies and the beef for Jap-Chae, a Korean clear glass noodle dish.

      helen on Aug 18, 2015 @ 5:19 pm Reply

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