Bibimbap bam boom

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Oh man guys, this past week or so really sent me for a loop. Ever tell yourself over and over again that you’re “not really political” only to have an election reveal the fact that yes, you are, in fact, VERY political, to the point where an election result can totally knock you down and force you to spend a few days signing possibly-meaningless petitions about the EPA not going away? That basically sums up my week.

I made this bibimbap a while ago because I wanted a warm rice bowl full of goodies. I’m also gearing up for possibly-not-living-in-San-Francisco forever and so I better master all the delicious asian cuisines we have here in spades. Korean is one of my faves, and although I didn’t replicate the best part of this meal (the crunchy-bottomed rice that comes from cooking it all in a cast-iron skillet), this was still a huge success.

Yes, it is sort of a pain in the ass. However, the recipe for the individual components is essentially the same. So you can just make a few batches of slightly-wilted veggies one after the other and apply the same seasoning. The meat cooking is fast and tasty, and of course, you can put an egg on it. If you have some time and you want a warm bowl of good things, this is the ultimate. Store-bought kimchi takes it up a notch and make EXTRA HOT SAUCE.

Bibimbap
from My Korean Kitchen

INGREDIENTS
Meat and meat sauce

  • 100 g beef mince (3.5 ounces) [I used flank steak cut into strips]
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – I used brown sugar
  • 1/4 tsp minced garlic

Vegetables and other

  • 250 g spinach (mildly seasoned) (0.6 pounds)
  • 350 g bean sprouts – (mildly seasoned) 0.8 pounds, You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!
  • 100 g shiitake mushroom (3.5 ounces)
  • 120 g carrots (4.2 ounces, 1 small)
  • 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 cups steamed rice (3 to 4 serving portions )
  • 3 eggs (3 or 4 depending on the serving portion)
  • Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil.)
  • Some Korean seasoned seaweed shredded (long thin cut)

Bibimbap sauce – The below sauce might be only enough for 3 servings if you like eating it spicy.

  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar – I used raw sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar – I used apple vinegar
  • 1 tsp minced garlic

INSTRUCTIONS
Prepare and cook ingredients as below.
– For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
– Mix the Bibimbap sauce ingredients in a bowl.
Spinach and bean sprouts per linked recipe.
– Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
– Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
– Make fried eggs. (While sunny side up is common, you can make them per your preference.)
Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it.
Mix the ingredients well in the bowl and enjoy!

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