Pages

Thursday, February 11, 2010

Bibimbap (Korean Rice Bowl with Vegetables and Beef)



Bibimbap is a large bowl of rice topped with an array of individually prepared vegetables and beef and 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 7 toppings, but any 3 or 4 of these will make a delightful bibimbap dish.

4 servings
Ingredients:
3 cups short grain rice
1/2 lb beef, rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
16 oz soybean sprouts (or mung bean sprouts)
2 cucumbers
2 zucchinis
2 carrots
1 bunch spinach
2 cups boiled gosari* (fern brake)
4 eggs
7 garlic cloves
2 or 3 scallions, chopped

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

soy sauce
sesame oil
roasted sesame seeds
salt and pepper
vegetable or canola oil

Red pepper paste (gochujang) sauce:
4 tablespoons of Korean red pepper paste (gochujang)
1 tablespoon of sugar
1 tablespoon of sesame oil
3 tablespoons of water.

Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results. Prepare all other ingredients (recipes follow). Assemble: Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce. 

Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 1 teaspoon of rice wine (optional), 1 tablespoon of chopped scallion, 2 cloves garlic minced, and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat. 




Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 clove garlic minced, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 5 minutes over medium heat. 




Soy bean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 clove garlic minced, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste. 




Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 clove garlic minced, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste. 



Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1 clove garlic minced, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds. 



Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and set aside for 10 - 15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add 1 tablespoon of chopped scallion and 1 clove garlic minced. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat. 



Carrots: Julienne the carrots into match sticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat, sprinkling salt and pepper to taste.







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

Note: Other usual ingredients for bibimbap include shiitake mushrooms (sliced and sautéd), bell flower roots (doraji - soaked and sautéd), onion (sliced and sautéd), a leaf of lettuce, and kimchi (sliced).

65 comments:

  1. I always order this when out, now Im excited to try it at home..thanks!!

    ReplyDelete
    Replies
    1. this is how I like to eat as well.. so good

      Delete
  2. Thanks for visiting. Hope you try it. I would love to know how it turns out for you.

    ReplyDelete
  3. I'm delighted to find a real recipe for this - my favorite Korean restaurant dish. I can't wait to try it at home.

    ReplyDelete
  4. Thanks for stopping by! Try it. It's not that hard, and you will learn how to make a few Korean side dishes at the same time. Well worth the effort! Let me know how you like it.

    ReplyDelete
  5. mmmm this looks so good! i love korean food and recently started to love bibimbaps

    ReplyDelete
  6. I luuuuuuuuv Bibinbap, I use to go all the time to this Korean restaurant in NY to have it. But since I moved to LA I didn't find anything yet. I miss it. But now I have the recipe that's great, it looks delicious.

    ReplyDelete
  7. These photographs are fantastic! Definitely my favorite entry in terms of pictures. I'm going to have to try the actual recipe... though having tried the real thing made by you, I know it will be good!

    ReplyDelete
  8. AnonymousJune 09, 2010

    I have always loved bibimbap, but have never attempted to make it at home. Your instructions make it so easy, and your Red Pepper Paste Sauce is absolutely delicious! Thank you very much for providing such authentic, tasty and achievable recipes. They are of the highest quality found on the internet!

    ReplyDelete
  9. Thank you very much for such wonderful comments! I am delighted to hear you tried my recipe and liked it. Hope to hear from you again soon.

    ReplyDelete
  10. I love this dish. It always seems like so much work to do at home. You have broken down the process so simply that I am going to give it a try. Thanks for the lesson.

    ReplyDelete
  11. Susan - Thank you! I am glad to hear you are going to try. Let me know if you have any questions.

    ReplyDelete
  12. This dish is so rich in flavours and colours. It looks very tasty. Thank you for sharing.

    ReplyDelete
  13. i really like this dishes...

    ReplyDelete
  14. I have been looking everywhere for a good bibimbap recipe! This one looks perfect. Thanks :)

    ReplyDelete
  15. Thank you, Stephanie, for visiting my blog and leaving a nice comment. Hope you get to try the recipe.

    ReplyDelete
  16. My boyfriend and I just made this tonite with the beef, cucumbers, zucchini, sprouts, carrots and shitake mushrooms.

    Delicious! I was a bit scattered making all the little dishes but that always happened when I make something for the first time. We're having the left overs tomorrow.

    Thanks for sharing! Plus it was really easy to glance at the recipe and find what I was looking for with the little pictures by each vegetable.

    ReplyDelete
  17. Stephanie - I am so happy to hear it turned out very well for you. It does get a little hectic with all these small dishes, but it sounds like you executed really well. Thanks for trying my recipe and letting me know how it went.

    ReplyDelete
  18. Michelle KApril 19, 2011

    I just made this and it was so good. I used the spinach, carrots, sprouts, beef and zucchini. Since I am trying to stay low carb, instead of rice, I wrapped the veggies and meat in lettuce with a dash of your gochujang sauce. Delicious!

    ReplyDelete
  19. Great idea Michelle! Let's call that bibimbap wrap. I should try that since I really need to watch carb too.

    ReplyDelete
  20. I love your recipe! I love the step-by-step instructions on how to cook the ingredients, certainly makes it easier to follow =) I'll definitely be making this soon!=) Joanne

    ReplyDelete
  21. Thank you, Joanne! Hope you enjoy the dish as much as I do. This is definitely one of my favorites.

    ReplyDelete
  22. I made this for my husband's birthday and he couldn't stop raving about it! Thanks :)

    ReplyDelete
    Replies
    1. Oh that's so sweet of you! Your husband is one lucky guy. Happy birthday to him!! Thanks for trying out my recipes and letting me know how it turned out.

      Delete
  23. I'm making this now. So excited to eat this! Wish I have a stone bowl...

    ReplyDelete
    Replies
    1. Hi Nami - Thanks for trying out my recipe! It'll be still delicious without stone bowls!

      Delete
  24. Jessica TanJune 21, 2012

    Love your tips! I love bibimbap ! It's dieting, low in calories and I eat it every day by cutting out rice and substituting it with microwaved chopped cauliflower and no meat! I might cheat and add one third bowl of brown rice.

    ReplyDelete
  25. This recipe is so tasty!! Today I made it for the third time and I think it was my best yet. As a girl with no experience in Korean cuisine (safe for watching Kdramas and wishing I was there ^.^)I think that I did pretty well thanks to your detailed descriptions and photographs. I will try some more of your recipes (if I can find the ingredients!)

    ReplyDelete
  26. This is one of my Favorite Korean dish, while I was stationed there for 3 years. Thank you so much for posting :)

    ReplyDelete
  27. Just made some bibimbap last night and wrote a post about it linking people here to check out your great suggestions. It wound up being delicious! Thanks for the post

    www.messofalife.com

    ReplyDelete
    Replies
    1. Thank you for trying out my recipe and for the link. Yours look great!

      Delete
  28. I am so excited to make this for my boyfriend. My local market has a lot of these veggie dishes prepared, but making it from scratch will taste fresher and be more cost effective. Thank you for such good instructions and photos!

    ReplyDelete
  29. I've always enjoyed this dish when out and since I found this I make it at home often, my family and I absolutely love this. We've even gotten my husbands family hooked :)

    ReplyDelete
    Replies
    1. Oh I'm so happy to hear that. Thanks for letting me know!

      Delete
  30. We just had this for our lunch. We love it.. thank you for such detail instruction

    ReplyDelete
  31. This is one of the most known Korean food in our country.

    ReplyDelete
  32. Can I put chicken meat instead of beef?

    ReplyDelete
    Replies
    1. Sure you can put anything you want.

      Delete
  33. Can I put chicken instead of beef? And which part of chicken should I use? I'm a very new cook, with no ecperience in cooking! ><"

    ReplyDelete
    Replies
    1. I see. Any part! Use what you like, but dark meat will probably go better with this dish. See the chicken recipe here: http://www.koreanbapsang.com/2012/03/dak-bulgogi-korean-bbq-chicken.html#.UG912E3A_s4

      Hope this helps! And don't hesitate to ask if you have any other questions. Thanks for using my recipe!

      Delete
  34. Keke my boyfriend made this dish on our first date I fell inlove with him right away after watching him cook lol he added a little roasted ground sesame seeds into the mix and it was yummy.
    The next morning he used the leftovers of this dish for pancakes, I love this blog and have started to cook also thanks to you and my amazing korean boyfriend I showed him this blog and now he reads too

    ReplyDelete
  35. Tried this in a Korean restaurant in Ireland, my cousin told us to try Korean food and this was amazing loved it! If there was Korean restaurant in the U.K where I live I would go asap xD but sadly I think it's only big cities which has Korean restaurant. =(

    ReplyDelete
  36. Bibimbap is one of my favorite meals but I've never tried making it until I came across this webpage and made it tonight for dinner. I think this is one of the best things I've made! It took awhile and I had to make my own gochujang, but it turned out just great and was well worth the effort. Thank you!!

    ReplyDelete
    Replies
    1. Happy to hear that! Thanks for letting me know. Cheers!

      Delete
  37. I really like this serving dishes... thanks for sharing with us.

    ReplyDelete
  38. This recipe is amazing. It is one of our favorites. Thank you for your wonderful blog.

    ReplyDelete
    Replies
    1. You're welcome! Thanks for using my recipe!

      Delete
  39. The only thing is missing is the egg "sunny side up" or "over easy" on top.

    ReplyDelete
  40. is there a substitute for gosari?

    ReplyDelete
    Replies
    1. You can simply omit it and add other vegetable(s) such as stir-fried mushrooms and onions. if you want. Enjoy!

      Delete
  41. Absolutely great! I was stationed in Korea and I love the food. Made this for the first time yesterday and I'm pretty proud of myself, it turned out great. Thanks!

    ReplyDelete
    Replies
    1. Hi Jimmy - I'm very proud of you as well! And happy to hear it turned out well for you. Thank you very much for your service in Korea. Also, I thank you for using my recipe and for taking the time to leave a feedback for me and other readers. Cheers!

      Delete
  42. It was truly wonderful, it took me back to Seoul for 20 mins! Thx.

    ReplyDelete
    Replies
    1. That's great to hear! Thanks.

      Delete
  43. I do have a question though - when making it in a stone bowl, do you preheat the bowl in the oven then add oil and rice? Or do you oil the bowl, add rice and place it in the oven until it sizzles? My bowl didn't get hot enough so the rice didn't get crispy - it still tasted wonderful though!

    ReplyDelete
    Replies
    1. I usually heat it on the stove top until it gets very hot, and then add the rice and cook for a few minutes until the rice sizzles. Try it on the stove top next time.

      Delete
  44. i usually see there is an egg in the bibimbap i saw on tv..the egg was raw or cooked??

    ReplyDelete
    Replies
    1. Egg is usually cooked sunny-side up, but some people use a raw egg too. You can cook any way you want, but runny yoke sort of works as a sauce, giving the rice moisture and flavor. Thanks for visiting!

      Delete
  45. I have seen on the Travel Channel that an emperial version of bibimbap can have up to 28 different ingredients. I have eatened deep fried square of kombu and ginko nuts added to bibimbap. Do you know of any other ingredients that are used in Korea and are not common in the bibimbap version outside of Korea?

    ReplyDelete
  46. nawouri ezaneFebruary 09, 2014

    Really excited to try bibimbap at home..

    ReplyDelete
  47. Hyosun: I use to fly to Seoul every two weeks for years and almost every day that I was in Seoul I had Bibimbap for breakfast, lunch or dinner. I truly love the combination of the rice, vegetables and meat. At times I would eat it with no meat and it was just as good. The gochujang sauce in my mind is what makes the dish so unbelievable. Tonight I made it for the family using you recipe and they went nuts over it. I also made a fresh batch of Kimchi that I just love. I was in Korean overload tonight. Thanks for the great recipe. Your recipe is easy and as good as all the Bibimbap I use to eat in Korea.
    Thanks for sharing!!!!!!!

    ReplyDelete
    Replies
    1. Hi Roger - I'm totally THRILLED to hear your family went nuts over it! I know it was a lot of work for you, but it definitely sounds like it was totally worth it. Wow kimchi too? Very nice. Hope you and your family enjoy kimchi as well. Thank you so much for choosing my recipe and letting me know how it turned out!!! Means a great deal to me. I'm so looking forward to hearing more about your Korean cooking. Cheers!

      Delete
  48. Dear Hyosun: I have been eating Bi-Bim-Bap for years at Korean restaurants. Never thought of making it at home until I stumbled on your recipe. Since then, I made it twice. I use a large Dolsot bowl to assemble the ingredients. I don't mix the ingredients when I place the Dolsot bowl on the stove. Everyone in my family loves the crispy rice at the bottom. Thanks for this lovely easy method.

    ReplyDelete
  49. I came to know about this magnificient dish when I did a feature coverage about it. At first, I wasn't able to appreciate it. For the record, I have a whole day shoot and that made me lost my appetite. But fate intervenes, I accidentally spotted a similar dish at the mall and have tried it. And the rest is history.
    Should I say, Bibimbap is quite interesting dish for one, it has a very good preparation, it comes with finest ingredients, vegetables that are not hard to find. Plus the fact that it is very nutritious and just enough to satisfy a hungry tummy without leaving you any guilt.
    And I am very HAPPY that it is an ASIAN dish.

    ReplyDelete