Mixed Rice Dish Bibim Bap Recipes

BIBIMBAP (KOREAN RICE WITH MIXED VEGETABLES)

Steps:

• Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
• Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
• Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
• Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
• To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

BIBIMBAP (MIXED RICE WITH VEGETABLES)

Steps:

• If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you'll need to get it ready to eat. It's fast if you have a pressure cooker. Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes. Drain and rinse in cold water a couple of times. Drain. It should make 4 ounces.

HOW TO MAKE BIBIMBAP (KOREAN MIXED RICE)

Steps:

• Combine and mix ground beef, soy sauce, garlic, ground pepper and sugar. Marinate for 20 minutes. In a heated pan with 1 Tbsp. cooking oil, saute the beef mixture in a high heat for 2 to 3 minutes.
• If you are using dried shiitake mushrooms, soaked it first in hot water for a few hours before starting to make this dish. For fresh mushrooms, just wash it then slice thinly. Then saute and add soy sauce, sesame oil, sugar and stir for 2 minutes.
• Soak, wash and clean bean sprouts by removing the husk. Drain and blanch the sprouts. Season with salt, minced garlic and sesame oil. Set aside.
• Blanch the spinach for 1 minute. Then rinse in cold water and squeeze gently to remove excess water. Season with salt, soy sauce, sesame oil and minced garlic. Set aside.
• Then saute the zucchinis in high heat with some cooking oil. Saute until transparent. Set aside.
• Saute the carrots in a lightly oiled pan over high heat for 1 to 2 minutes. Season with salt and pepper to taste. Set aside.
• Combine the bibimbap sauce ingredients in a small bowl. Mix thoroughly until smooth.
• If you want to have a sizzling bibimbap like the one you see in Mr. Kimbob, you can use a round deep sizzling plate.
• Bush the inside of the plate with sesame oil and heat over the stove until a wisp of smoke appears.
• Mold a cup of rice and place in the center of the plate. Then nicely arrange a small amount of each prepared vegetables (bean sprouts, zucchinis, carrots, mushrooms, kimchi) and beef around the rice. Just like what you see on Mr. Kimbob.
• Then top with fried egg and garnish with spring onions. Serve with bibimbap sauce.

BIBIMBAP

Steps:

• To start, thinly slice the beef across the grain. Place in a bowl and set over a scale. Add the soy sauce, sugar, sesame oil, and garlic. Mix then cover and put in the fridge.
• Place a bowl over a scale and add the ingredients for the bibimbap sauce; gochujang, sesame oil, sugar, rice vinegar, garlic, and ginger. Mix and set aside.
• Julienne the carrots. Then place them in a mortar and pestle with a little pinch of salt. Lightly bash and bruise the carrots and then transfer them to a glass jar. Add the soy sauce, rice wine vinegar, toasted sesame seeds, and gochugaru. Mix to combine and pack down. Put a lid on and keep it in the fridge.
• Cut the zucchini into slices and quarter them. Add to a bowl with a pinch of salt and mix together. Let sit for 5 minutes. Strain off any water, then pat dry.
• Place a wok over medium-low heat. Add a drizzle of sesame oil to the pan. Add a bunch of spinach and a pinch of salt, slowly cook until wilted down. Remove and set aside.
• Turn the heat to high and add vegetable oil. Toss in the zucchini and stir fry for 60 seconds. Add the sesame oil, mix together, remove and set aside. Repeat this process with the enoki mushrooms (plus garlic).
• Add oil and fry an egg until crispy.
• Add the marinated beef and stir fry until cooked through.
• To serve, place cooked rice in the bottom of the bowl. Place the beef, various vegetables, and the bibimbap sauce over the rice. Top with the fried and some sliced scallions. Devour.

SHEET-PAN BIBIMBAP

Steps:

• Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
• On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.
• Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).
• To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.

DOL SOT BIBIM BAP

Steps:

• To make life easier, try to find a good Asian grocery store for many of these ingredients. The stone pot is expensive but worth it to 'crisp the rice'.
• And as a side note - I'm just a German-American girl trying to cook for my Korean boyfriend - I am a total substitution junkie as I do not eat red meat or pork. I also use free range, low cholesterol eggs for this recipe to do my arteries a favor.
• Marinade beef and/or tofu overnight in bulgogi or Korean bbq marinade. Make tiny cubes of the tofu if you go that route before marinading. Don't forget to rinse thoroughly to get the mystery liquid off your packaged tofu.
• Make rice in a rice cooker for best results. Rinse rice thoroughly & drain. Add equal parts rice and water and about 1 teaspoon of salt. Keep warm when done.
• Sauté all vegetables in any order but separately. Add very small amount of sesame oil, a pinch of sugar and a tiny bit of minced garlic to your taste to sauté. You might want to cook 2 vegetables in only salt -like the carrots and onion, as they tend to pick up too much sesame flavor in my opinion. Try not to overcook the vegetables as you will be slightly cooking them more in the stone bowl.
• Boil bean sprouts until they smell cooked and slightly soften - 5 minutes maybe. Rinse in cold water.
• Broil or bbq your beef.
• Heat stone or cast iron bowl and add rice in the bottom and place meat or tofu and vegetables around in a circle side by side.
• Add whole egg on top. Mix with two spoons to cook egg. Slightly cook more to crisp rice.
• Add sesame seeds as a garnish and for taste and texture.
• Add kochujang sauce to your taste and mix. Add kimchi as a side - I mix it altogether for a hot/cold contrast.
• Serve while it's still sizzling. This whole process takes practice so don't despair! It's worth the effort. I think this recipe is highly customizable to your individual tastes with so many vegetables (add more or less of your favorites).

MIXED RICE DISH (BIBIM BAP)

Steps:

• Season sliced beef and lightly stir-fry until cooked.
• Season bellflower, bean sprouts, cucumber, and mushrooms each separately.
• Add 1ts.
• Sesame oil to hot frying pan and stir-fry the cucumbers quickly so the color stays vivid.
• Spread on a big plate to cool.
• Add more oil to the frying pan, then stir-fry bellflower, carrots, and mushrooms consecutively.
• Fry an egg sunny-side up on a clean frying pan.
• Place 1 leaf of lettuce in a dish.
• Place about 1 bowl of rice on top, and then arrange the prepared ingredients attractively on the rice.
• Place a fried egg on the center top.