Bibimbap 비빔밥 (Korean Mixed Rice)
Korean Rice Bowl, Easy to Make and Delicious!
Servings: 1 serving
Ingredients
Bibimbap (proportions for 1 bowl)
Beef:
- 1 clove garlic finely chopped
- 1/2 tsp brown sugar
- 1 tsp corn syrup
- 1/2 tsp salt
- 1 Tbsp soy sauce
- 1/2 tsp sesame oil
- 50 gm thinly sliced beef
Vegetables
- vegetable oil for frying, 1/2 T for each vegetable
- 2 fresh shiitake mushroomes, thinly sliced
- 1/2 carrot, julienned 1/4 cup
- 1/4 cup daikon, julienned or bean sprouts
- 1/8 tsp pepper powder Gochugaru
- 1 handful spinach leaves or sub 1/4 cup thinly sliced zuchinni or Persian cucumber
- 2 cups Cooked white rice I use a rice cooker, its your call how to cook the rice!
Ingredients for Sauce:
- 5 T Gochujang chili paste
- 2 T Corn syrup light
- 3 cloves garlic
- 1 T brown sugar
- 1/2 T vegetable oil
Garnish
- 1 egg, fried sunnyside up p per serving (optional)
- 5 perilla leaves aka sesame leaves can sub shiso leaves, julienned
- diced green onions sprinkled on top to finish
- Toasted sesame seeds sprinkled on top to finish
Instructions
For Sauce
- In a nonstick skillet, add oil and chopped garlic. Turn heat onto medium high. Saute until garlic is brown color, don't burn!
- Add remaining ingredients for sauce and stir over medium low heat for approximately 5 minutes. Set aside.
For Vegetables and Rice
- Cooked medium grain white rice
- In a small bowl combine soy sauce, brown sugar, corn syrup, pepper powder and chopped garlic. Add beef and stir to combine.
- Stir fry each vegetable-mushroom, carrot, daikon, separately until tender crisp. Season with salt to taste. Place each vegetable on a platter, keep separate. Stir fry mushrooms in 1/2 T sesame oil, remaining vegetables can be saute in 1/2 T vegetable oil or a blend of sesame oil and vegetable oil
- If using bean sprouts or spinach, blanch in hot water until tender crisp about 1 minute
- Stir fry beef until cooked through.
Building Your Bowl
- Divide hot rice between 3-4 bowls
- Place vegetables in bundles around the bowl in a radial pattern. Place beef in the center.
- Garnish with sesame seeds and perilla leaves and approximately 1 T sauce for each bowl. Place extra sauce in a bowl and serve along side bowls.
- Optional (mandatory for me): Fry an egg for each serving, sunnyside up, and place on top of beef
Notes
Bi Bim Bap and creative expression. The only absolutes for Bi Bim Bap is the rice and the sauce. You could sub brown rice in place of white rice, but you need rice. The recipe from Joungy's class goes the extra mile by sautéing the red pepper paste with garlic and seasonings. You could use Gochujang straight out of the jar, but the cooked sauce is really tasty.
Use whatever vegetables your little heart desires. Great way to use extra Banchan you boxed from K-bbq the night before. Why not?