Homemade Bibimbap (2009-10-01)
I learned how to make bibimbap on TV from a Korean chef. Of course he would use a stone bowl to heat the rice, I don't have that so I used my cast iron pan. The result was fantastic and it tasted NO DIFFERENT from the many bibimbap we had in Korean restaurants. I also didn't have the "mountain vegetables" he used, so I substituted some of the ingredients with what I had at home. The one I made was not a typical version of true bibimbap, but the taste was the same I reckon. Oh, also I topped the rice with the whole egg rather than just the yolk, otherwise what was I gonna do with the white?
Ingredients and method modified by me (for 2)
- Cooked rice 2 cups
- Half a bunch of spinach, blanched and cut into lengths
- One cup bean sprouts with the beans attached, blanched
- Half a cup julienne carrots, blanched (I didn't have any,
so I omitted them)
- 150gm ground beef or beef strips (I even added leftover steak cut into strips)
- Korean nori cut into strips
- One egg
- Garlic and Korean chili paste (no substitute)
- Grate three cloves of garlic, set aside.
- Mix the spinach with a bit of garlic, salt and sesame oil, do the same with the sprouts and carrots.
- Fry the ground beef with the remaining garlic in a bit of oil, add soysauce, cooking wine, Korean chili paste (it's salty, so be careful), sugar and a bit of water till cooked. Check seasoning.
- Heat a bibimbap bowl or cast iron pan till hot with a tablespoon of oil and a teaspoon of sesame oil, add rice, let the bottom get crispy.
- Arrange the ingredients in neat sections.
- When the toppings are warmed through, add an egg yolk in the
center, serve with a dollop of Korean chili paste. Mix everything
together at the table. Enjoy!
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