Hey, fellow foodies!
Today, we’re diving into the heart of Korean cuisine with a household favorite that’s not only bursting with vibrant colors but also a symphony of flavors and textures—Bibimbap. This dish is like a warm hug in a bowl, perfect for those evenings when the family’s buzzing around with stories from their day and you want to put something on the table that’s nutritious, customizable, and downright delicious.
Bibimbap literally means “mixed rice,” and it’s the ultimate form of comfort in Korea as in our home. With four kiddos with different tastes, this dish allows for everyone to have a bit of what they love. It’s about harmony on a plate, or should I say, in a bowl. 😉
The real beauty of Bibimbap lies in its layers—fluffy rice topped with a vibrant collage of sautéed and seasoned vegetables, marinated beef, and the crowning glory – a perfectly runny, sunny-side-up egg. And let’s not forget the magic that ties it all together; the bold and fiery gochujang sauce. Trust me, it’s a game-changer!
You can use almost any vegetables you have on hand which makes it brilliant for using those stray veggies from the back of the fridge – just remember the colors and textures play a big part, so reds, greens, and yellows make it all the more enticing. For the meat, well, the thinly sliced beef marinated in a touch of soy and sesame really hits the spot, but don’t be afraid to switch it up with chicken or tofu for a veggie version.
I’ve got a bit of a rep for loving my gadgets, but for Bibimbap, we’re going old-school – a straightforward wok or pan setup will do. It’s great for a mid-week meal and doesn’t even take too long to cook, so you can spend more time around the dinner table.
I could go on and on about this dish because it has all the elements I cherish: it doesn’t break the bank, it’s filled with veggies (always a win!), and it’s just so darn flexible. Plus, the kids love building their bowls. It’s a bit like doing a craft project that you get to eat afterwards—doesn’t that sound like the perfect evening in?
So, roll up your sleeves, and let’s mix things up a bit with this delightful Korean classic. Get ready to enjoy the interplay of flavors and textures with every spoonful! Now, if you’ll excuse me, I’ve got some gochujang calling my name. Happy cooking, and even happier mixing!
Until next time,
Al
Ingredients
– 1 cup short-grain white rice (210g)
– 2 cups water (470ml)
– 200g lean beef, thinly sliced (e.g., sirloin or ribeye)
– 1 carrot, julienned
– 1 zucchini, julienned
– 1 cup bean sprouts (100g)
– 1 cup spinach leaves (30g)
– 4 shiitake mushrooms, sliced
– 4 eggs
– 4 teaspoons sesame oil, divided
– 2 tablespoons soy sauce
– 1 tablespoon sesame seeds
– 1 tablespoon vegetable oil
– Salt to taste
– Gochujang Sauce:
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon sesame oil
– 1 tablespoon sugar
– 1 tablespoon water
– 1 teaspoon rice vinegar
– 1 teaspoon minced garlic (about 2 cloves)
Method
1. Begin by cooking the rice. Rinse 1 cup of rice under cold water until the water runs clear. In a medium pot, combine the washed rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes.
2. While the rice is cooking, prepare the beef. In a bowl, mix the beef with 1 tablespoon of soy sauce and 1 teaspoon sesame seeds. Let it marinate for at least 15 minutes at room temperature.
3. For the vegetables, prepare a large pan or wok and a pot of water. Bring water to a boil for blanching. Start by blanching the spinach leaves in the boiling water for 30 seconds, remove them using a slotted spoon, and rinse under cold water to stop the cooking process. Squeeze out excess water, season with a pinch of salt, and set aside. Using the same boiling water, blanch the bean sprouts for 2 minutes, rinse with cold water, drain, and set aside with a pinch of salt.
4. Heat 1 teaspoon of sesame oil in the pan over medium heat. Add the julienned carrots, season with salt, and stir-fry for 2-3 minutes until just tender. Remove from the pan and set aside. Repeat the same process with the julienned zucchini and then with the shiitake mushrooms.
5. In the same pan, increase the heat to medium-high, add another teaspoon of sesame oil if needed, and cook the marinated beef. Stir-fry for 2-3 minutes or until fully cooked. Remove from heat and set aside.
6. For the eggs, heat a non-stick frying pan over medium heat and add a little vegetable oil. Crack the eggs into the pan, and fry until the whites are set but the yolks are still runny, about 2-3 minutes.
7. Prepare the gochujang sauce by mixing all the sauce ingredients (gochujang, 1 tablespoon sesame oil, sugar, 1 tablespoon water, rice vinegar, and minced garlic) in a small bowl until well combined.
8. To assemble the bibimbap, place a scoop of the warm rice into a bowl. Neatly arrange a portion of each cooked vegetable and some beef around the pile of rice, in their individual groups. Place a fried egg on top of the rice. Sprinkle with remaining sesame seeds.
9. Serve immediately with gochujang sauce on the side, allowing each person to add sauce to their taste and mix everything thoroughly before eating. Enjoy your comforting Korean Bibimbap!
