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 !

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.