This yummy and simple or easy prepare dish Bibimbop ( means "mixed rice" or "mixed meal" in Korean ). It's a popular meal consisting of a bowl of steamed white rice topped with vegetables, beef, an egg, and kochujang ( Korean chili pepper paste ). Kochujang is normally served separately to control the spiciness of this rice dish.A variation of this dish, name dolsot bibimbop ( dolsot = stone pot ) is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Before the rice is put in the bowl, the bottom of the bowl is coated with sesame oil; consequently, the portion of the rice touching the bowl becomes golden brown and crispy.
Vegetables usually used in bibimbap include julienne cucumber, zucchini, carrot, white radish, mushrooms, bellflower root, and laver, besides spinach, soybean sprouts, and bracken fern stems. Tofu, either plain or sauteed, can also be added in the dish. Within both types of bibimbops, all ingredients are normally stirred together thoroughly before eating.
Vegetables usually used in bibimbap include julienne cucumber, zucchini, carrot, white radish, mushrooms, bellflower root, and laver, besides spinach, soybean sprouts, and bracken fern stems. Tofu, either plain or sauteed, can also be added in the dish. Within both types of bibimbops, all ingredients are normally stirred together thoroughly before eating.
Ingredients :
1/4 lb of chopped beef (ground beef is acceptable)
100 grams of bellflower roots (doraji)
50 grams of bean sprouts
1 lettuce leaf
3 shiitake mushrooms
1 sheet of vegetable jelly
1/3 carrot
1 cucumber
1 egg
3 cups sticky rice grain
4 tablespoonful kochujang
1 tablespoonful sugar
1 tablespoonful sesame seeds
sesame oil
Method :
Clean 3 cups of rice, soak for about 30 minutes and drain. Place the rice in a thick cooker, add 3 1/3 cups of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.
Season beef and stir-fry lightly until cooked.
Cut cucumbers, carrots and shitake mushrooms into match stick size, shred bellflower roots (doraji) and lettuce leaf. Squeeze out extra water and sprinkle them with salt (not including lettuce leaf).
Add 1 teaspoonful of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays bright. Spread them on a big plate to cool. Add more sesame oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.
Put cooked rice in a deep dish and add the cooked ingredients on top of the rice ( *For hot stone dolsot bibimbop, heat the stone pot until hot enough to burn the fingers and coat 2 teaspoonful of sesame oil. Place the rice sizzling right into the hot stone pot ).
Fry egg sunny-side-up in a frying pan and place it on top of the dish ( *For hot stone dolsot bibimbop, put the raw egg on the side of the hot pot so it may slightly cook ).
To make seasoned kochujang paste, combine 4 tablespoonful of kochujang, 1 tablespoonful of sugar, 1 tablespoonful of sesame seeds and 2 teaspoonful of sesame oil. Mix all ingredients well.
Add seasoned kochujang to taste and mixes it thoroughly with the rice and the vegetables before beginning to eat.
This Korean Traditional Cuisine ready to served warm
Check for my other Korean Recipe :
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