Bibimbap

Bibimbap
Staff Writer
Boiled Gosari (Fern Brake)
Hyosun Ro
Boiled Gosari (Fern Brake)

Bibimbap is a large bowl of rice topped with an array of individually prepared vegetables and beef, served with seasoned red pepper paste (gochujang). “Bibim” means mixing, and “bap” means rice. The mixing usually happens at the table right before eating.

Bibimbap served in a sizzling hot stone bowl is very popular at Korean restaurants and is my absolute favorite. The hot stone bowl gives the bottom layer of rice a nice golden crust, and the rest of the food sizzles while being mixed.

At home, we sometimes make bibimbap using side dishes left over from previous meals. It's that versatile! This recipe looks long, but it is actually a collection of several side dish (banchan) recipes that are very simple to make. Even if you are not making bibimbap, you can use any of them to make small side dishes as well. For my bibimbap, I used seven toppings, but any three or four of these will make a delightful dish.

4
Servings
651
Calories Per Serving
Deliver Ingredients

Notes

*Note: If using stone bowls, you’ll need an additional tablespoon of sesame oil for each bowl.

**Note: Boiled gosari is sold in Korean and Asian markets. If using dried gosari, soak several hours until soft and simmer over medium heat for 30 minutes until tender.

Ingredients

For the sauce

  • 4  tablespoons  Korean red pepper paste (gochujang)
  • 1  tablespoon  sugar
  • 1  tablespoon  sesame oil
  • 3  tablespoons  water

For the bibimbap

  • 3  cups  short-grain rice
  • 1  teaspoon  salt, plus more to taste
  • 16  ounces  soy or mung bean sprouts
  • cloves garlic, minced
  • 8  teaspoons  sesame oil, plus more for garnish*
  • 2  teaspoons  roasted sesame seeds
  • Pepper, to taste
  • 1  bunch  spinach
  • 4  tablespoons  chopped scallion
  • 1/2  pound  beef, such as rib eye or sirloin (for a vegetarian dish, use shiitake mushrooms instead), cut into thin 2-inch-long strips
  • 3  tablespoons  soy sauce
  • 2  teaspoons  sugar
  • 1  teaspoon  rice wine (optional)
  • 2  cups  boiled gosari (fern brake), cut into 3-inch lengths**
  • zucchini, halved lengthwise and sliced thinly crosswise
  • cucumbers, halved lengthwise, seeded, and sliced thinly crosswise
  • carrots, julienned
  • 4  tablespoons  vegetable or canola oil
  • eggs

Directions

For the sauce

Combine all of the ingredients in a small bowl and mix thoroughly. Set aside.

For the bibimbap

Cook the rice according to package directions, using a little less water than called for. (The rice for bibimbap should be a little drier than usual for best results.)

Next, bring 2 cups of water to a boil in a pot with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop the cooking process, and drain again. Toss with 1 clove minced garlic, 1 teaspoon of the sesame oil, ½ teaspoon of the sesame seeds, and salt and pepper, to taste.

In the same pot, blanch the spinach in salted boiling water only until wilted, 30-40 seconds. Drain quickly and shock in cold water. Squeeze out excess water using a kitchen towel. Cut into 3-inch lengths and toss with 1 clove minced garlic, 1 teaspoon of the sesame oil, ½ teaspoon of the sesame seeds, 1 tablespoon of the scallion, and salt and pepper, to taste.

Set out 4 small bowls. In the first bowl, combine the beef with 1 tablespoon of the soy sauce, sugar, 2 teaspoons of the sesame oil, rice wine, if using, 1 tablespoon of the scallion, 2 cloves minced garlic, and a pinch of pepper. Marinate for 20 minutes.

In the second bowl, season the gosari with the remaining soy sauce, 1 tablespoon of the sesame oil, 1 clove minced garlic, ½ teaspoon of the sesame seeds, and a pinch of pepper. Let stand for 10 minutes.

In the third bowl, generously sprinkle salt over the zucchini and set aside for 10-15 minutes. Squeeze out any excess liquid. Toss with 1 tablespoon of scallion, 1 clove minced garlic, 1 teaspoon sesame oil and ½ teaspoon of sesame seeds. Repeat the same process with the cucumbers in the last bowl.

Heat 1 tablespoon of the vegetable oil over medium heat. Sauté the gosari mixture for 5 minutes and set aside. Wipe out the skillet with a kitchen towel, and then heat another tablespoon of vegetable oil over medium-high heat. Sauté the zucchini for 1-2 minutes and set aside. Clean out the skillet, and repeat the same process for the carrots, and season with salt and pepper, to taste. Next, sauté the beef mixture for 2-3 minutes over high heat. Set aside and wipe out the skillet with a towel. Lastly, heat the remaining vegetable oil over high heat until shimmering. Add the eggs and immediately reduce the heat to low. Fry them sunny-side up until the whites are set, about 2-3 minutes. Remove from the heat and let cool (it will be easier to remove from the pan once cool).

Divide the rice among 4 large bowls. (If using stone bowls, for each serving heat on the stove over medium heat until hot. Add 1 tablespoon of the sesame oil and add the rice. Cook for several minutes until it sizzles.) Arrange a small amount of each prepared vegetable and beef over the rice. Garnish with a little sesame oil on top. Top each serving with an egg and the red pepper paste sauce.

Nutritional Facts

Total Fat
22g
31%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
46mg
15%
Carbohydrate, by difference
82g
63%
Protein
34g
74%
Vitamin A, RAE
19µg
3%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
98mg
10%
Choline, total
98mg
23%
Fiber, total dietary
5g
20%
Folate, total
110µg
28%
Iron, Fe
6mg
33%
Magnesium, Mg
148mg
46%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
500mg
71%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
4979mg
100%
Water
344g
13%
Zinc, Zn
8mg
100%

Bibimbap Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Bibimbap Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.

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