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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce. It can also contain ground beef but can be ordered without meat. Read more . Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time. Bulgogi (BULL-go-ghee): Literally meaning fire meat , bulgogi is thinly sliced, usually rib-eye or sirloin, marinated grilled meat. Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market. Ingredients:
steamed white rice |
bulgogi, recipe follows |
1 carrot, julienned |
cooked bean sprouts, sauteed in a little sesame oil or |
peanut oil and seasoned with salt |
cooked spinach, sauteed in a little sesame or peanut |
oil and seasoned with salt |
4 shiitake mushrooms, thinly sliced and sauteed in |
peanut oil and seasoned with salt |
1 egg, cooked over easy |
1 tablespoon sesame seeds |
1 tablespoon dark sesame oil |
soy sauce, to taste |
gochuchang paste (seasoned red pepper paste) |
4 tablespoons gochuchang (available at korean grocers) |
1 tablespoon sugar |
1 tablespoon sesame seeds |
2 teaspoons sesame oil |
Directions:
1. *Cook's Note: This can be done in a regular bowl or a
2. hot stone bowl. If it's in a hot stone bowl, the rice
3. becomes crunchy because it's still cooking.
4. Put cooked rice in large slightly shallow bowl. Place
5. bulgogi (with juices from cooked meat) and veggies on
6. top of rice but place separately so you can see each
7. ingredient beautifully placed on rice. Put egg on top.
8. Sprinkle with sesame seeds and drizzle with sesame oil
9. and soy sauce.
10. When ready to eat, mix all ingredients together with
11. some gochuchang paste, to taste. The bibimpap should
12. be moist and not dry. Add more sesame oil and
13. gochuchang paste, to taste.
14. Bulgogi:
15. 1 pound rib-eye
16. Marinade:
17. 1/2 cup soy sauce
18. 1 Korean pear or Asian pear, grated with juices
19. 2 tablespoons finely chopped garlic
20. 1/2 small white onion, grated or sliced
21. 1 tablespoon grated fresh ginger
22. 2 tablespoons light brown sugar
23. 1 tablespoon honey
24. 2 tablespoons sesame seeds, toasted
25. 2 tablespoons toasted sesame oil
26. 1 tablespoon ground red pepper
27. 1/4 teaspoon ground black pepper
28. 2 green onions, thinly sliced
29. 1 (20-ounce) bottle lemon-lime soda, optional
30. (recommended: Sprite or 7-Up)
31. Place rib-eye in freezer for about 30 minutes so that
32. it is easier to thinly slice. When partially frozen,
33. remove from freezer and thinly slice. Set aside.
34. Whisk together all the marinade ingredients in a large
35. baking dish. Add the thinly sliced beef and turn to
36. coat. Cover and refrigerate for at least 1 hour or
37. overnight; it is best if marinated overnight.
38. Heat grill to high. Remove beef from marinade and
39. grill for 1 to 2 minutes per side. Remove from heat
40. and set aside until ready to compile Bibimbap.
41. Gochuchang Paste (seasoned red pepper paste):
42. 4 tablespoons gochuchang (available at Korean grocers)
43. 1 tablespoon sugar
44. 1 tablespoon sesame seeds
45. 2 teaspoons sesame oil
46. Combine all ingredients in a small bowl. Mix well.
47. (Recipe courtesy Jen Lee
48. Show: Boy Meets Grill
49. Episode: Korean)
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