BIBIMBAP Video

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Monday, June 16, 2014

Bibimbap 2

Bibimbap 2

Ingredients

  • Steamed white rice
  • Bulgogi, recipe follows
  • 1 carrot, julienned
  • Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
  • Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
  • 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
  • 1 egg, cooked over easy
  • 1 tablespoon sesame seeds
  • 1 tablespoon dark sesame oil
  • Soy sauce, to taste
  • Gochuchang Paste, recipe follows

Directions

*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.

Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.

When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.

Bulgogi:

  • 1 pound rib-eye
  • Marinade:
  • 1/2 cup soy sauce
  • 1 Korean pear or Asian pear, grated with juices
  • 2 tablespoons finely chopped garlic
  • 1/2 small white onion, grated or sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon ground red pepper
  • 1/4 teaspoon ground black pepper
  • 2 green onions, thinly sliced
  • 1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.

Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.

Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.

Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables



Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables

Ingredients
Meat and meat sauce

  •     100g beef mince
  •     1 Tbsp soy sauce
  •     1 Tbsp sesame oil
  •     1 tsp sugar - I used brown sugar
  •     ¼ tsp minced garlic

Vegetables and other

  •     200g mildly seasoned spinach
  •     350g mildly seasoned bean sprouts - (You don't have to use them up if you think it's too much but I love having lots of vegetables on my Bibimbap!)
  •     100g shiitake mushroom
  •     120g carrots (1 small)
  •     1 tsp ground salt (1/2 tsp each will be used when cooking shiitake mushroom and carrots)
  •     3 to 4 serving portions of steamed rice
  •     3 or 4 eggs (depending on the serving portion)
  •     Some vegetable oil to cook the meat, mushroom, carrots and eggs - I use rice bran oil.
  •     (Optional) Korean seasoned seaweed, shredded (long thin cut)

Bibimbap sauce - The below sauce might be only enough for 3 servings if you like eating it spicy.

  •     2 Tbsp gochujang
  •     1 Tbsp sesame oil
  •     1 Tbsp sugar - I used raw sugar
  •     1 Tbsp water
  •     1 Tbsp roasted sesame seeds
  •     1 tsp vinegar - I used apple vinegar
  •     1 tsp minced garlic

Instructions

    Prepare and cook ingredients as below.
    - For meat, mix the beef mince with the meat sauce listed above. (You can leave the marinated meat for about 30 mins while you are working on other ingredients to enhance the flavour.) Add some vegetable oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
    - Spinach and bean sprouts per linked recipe.
    - Clean/wash the shiitake mushrooms and thinly slice them. Add some vegetable oil and ½ tsp of ground salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
    - Wash, peel and julienne the carrots. Add some vegetable oil and ½ tsp of ground salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
    - Make fried eggs. (While sunny side up is common, you can make them per your preference.)
    - Mix the Bibimbap sauce ingredients in a bowl.
    Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, egg and the Bibimbap sauce on top of the rice. Serve it.
    Mix the ingredients well in the bowl and enjoy!

Saturday, December 15, 2012

Dol Sot Bibim Bap












Dol Sot Bibim Bap
Korean Bibimbap Ingredients
  • 1/2 lb thin strips rib eye or sirloin or precut bulbogi beef
  • 1 cup korean bbq bulgogi marinade
  • 2 teaspoons roasted sesame seeds
  • 1/4 cup sesame oil
  • 2-4 eggs
  • 1-2 cup bean sprouts
  • 3/4 cup julienned zucchini
  • 3/4 cup julienned carrots
  • 1/2 cup chopped sauteed green onions
  • 2 cups fresh baby spinach
  • 1/4 cup kochujang vinegared hot pepper paste
  • 8-16 ounces cabbage kimchi(cabbage pickled in hot pepper)
  • 3 cups high grade sushi rice(Korean)
  • 1/2 cup fresh shiitake mushrooms, sliced thinly
  • 3/4 cup marinaded firm tofu
  • sugar
Korean Bibimbap Instructions

1. 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.
2. 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.
3. 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.
4. Boil bean sprouts until they smell cooked and slightly soften – 5 minutes maybe. Rinse in cold water.
5. Broil or bbq your beef.
6. 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.
7. Add whole egg on top. Mix with two spoons to cook egg. Slightly cook more to crisp rice.
8.Add sesame seeds as a garnish and for taste and texture.
9.Add kochujang sauce to your taste and mix. Add kimchi as a side.
10. Serve the Bibimbap while it’s still sizzling...hmm nice...Enjoy the bibimbap !

Tuesday, December 11, 2012

Korean Bibimbap Recipe















Korean Bibimbap Recipe
Korean Bibimbap Ingredients
The Toppings
  • Use 1 cup of each of the vegetable toppings for the rice.
Seasoned Bean Sprouts
  • About 1 1/2 cups
  • 1/2 cup water
  • 1 teaspoon fine-grain sea salt
  • 12 oz soybean sprouts
  • 4 tablespoons minced green onion (scallions)
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon dark sesame oil

1. First of all in a medium-size saucepan, with a lid, combine the water, salt and soybean sprouts. Bring to a boil. Reduce to low heat, cover with a lid, and steam the sprouts for 5 minutes.
2. And then strain the sprouts and transfer to a mixing bowl.
3. Mix the sprouts with the green onion, toasted sesame seeds
and sesame oil.

Seasoned Carrot Salad
  • About 1 cup
  • 4 carrots, peeled and cut into 2-inch matchstick strips
  • 1/2 teaspoon fine-grain sea salt
  • 1 tablespoon dark sesame oil
1. In a medium size skillet heat the sesame oil on medium heat. Add the carrots and salt.
2. Stir-fry the carrots for 2 minutes.

Spicy Cucumber Salad
  • About 1 cup
  • 4 Armenian or mini cucumbers or 1/2 English cucumber, sliced in 1/4 – inch rounds
  • 1 teaspoon fine-grain sea salt
  • 2 tablespoons Tangy Red Pepper Dressing
  • 1 tablespoon toasted sesame seeds
1. In a large bowl, toss the cucumbers and salt. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers. Transfer to a serving bowl.
2. Combine the Tangy Red Pepper Dressing and cucumbers. Sprinkle on the sesame seeds.

Seasoned Spinach Salad
  • Makes 1 1/2 cups
  • 1 pound (500 g) spinach, rinsed carefully
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons dark sesame oil
  • 1 teaspoon fine-grain sea salt
1. Fill a large pot with water and bring to a boil. Add the spinach and cook for 1 minute.
2. Strain the spinach into a colander and rinse with cold water. Take one handful of spinach at a time, and squeeze the water from the spinach. Lay the spinach on a cutting board and cut into 2-inch (5 cm) pieces.
3. Transfer the spinach to a bowl and add the sesame seeds, sesame oil, and salt. Mix well.

Seasoned Beef
  • 2 oz rib eye cut into strips (or ground beef)
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon brown sugar
1. In a small bowl, mix together the beef, soy sauce, sesame oil and brown sugar. Let marinate for 15 minutes.
2. Heat a small skillet and stir-fry for 2 minutes. Set aside.
  • 3 cups cooked white rice
  • 2 tablespoons sesame oil plus extra for drizzling
  • 1 fried egg, sunny-side up
  • 3 tablespoons Tangy Red Pepper Dressing
Tangy Red Pepper Dressing
  • 2 tablespoons Korean red pepper paste (available at Korean grocery)
  • 1 tablespoon rice or cider vinegar
  • 1 teaspoon honey
  • 1 tablespoon apple juice or water
  • 2 teaspoons sesame oil

1. In a medium bowl whisk the ingredients together

Korean Bibimbap Instructions

1. Have the seasoned salads and beef prepared in individual bowls.
2. Place a cast iron skillet or pot on medium heat and add 2 tablespoons of the sesame oil.
Heat the oil for 1 minute. Add the rice and spread it around the bottom of the pot to form an even layer. Cook the rice for several minutes or until the rice begins to brown on the bottom. You will hear the rice sizzle.
3. Carefully arrange each of the seasoned salads on top of the rice grouping each one like the spoke of a wheel. Place the beef in the center. Continue heating for 2 minutes.
4. Transfer the casserole to a heatproof pad. Set one fried egg in the center on top of the beef.
5. To serve: fold together the egg, vegetables, rice and 2 tablespoons of the Tangy Red Pepper Sauce. Make sure to scrape the bottom of the pot to distribute that crunchy crust throughout the dish.
6. Serve in individual bowls with a drizzle of sesame oil and extra Tangy Red Pepper Dressing.
Enjoy it !
bibimbap-mixed-rice-with-vegetables.

Tuesday, January 11, 2011

Bibimbap (Mixed rice with vegetables)














Bibimbap (Mixed rice with vegetables)

KOREAN BIBIMBAP Ingredients:

* Cooked rice
* a package of bean sprouts
* a bunch of spinach
* 2 small size of zucchinis
* 5-7 Shiitake mushrooms
* fern brakes (kosari)
* 200 grams of ground beef (about half a pound)
* 1 small carrot, eggs
* soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

KOREAN BIBIMBAP INSTRUCTIONS:
Arrange everything on a platter.

1. Cook rice. You can use a rice cooker or a stainless pot.
2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
Put it on the platter.
3. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
4. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
5. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
6. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
7. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.
Put it on the platter.
8. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
9. prepare eggs with sunny side up.
10. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
11. Serve it with sesame oil and hot pepper paste.
12. Lastly, mix the bibimbap and it up and eat!