Bibimbap

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  30 minutes Cook Time:  15 minutes

Bibimbap

Bibimbap is a classic Korean dish consisting of individually prepared vegetables and small amounts of meat served over rice, with a distinctive hot sauce (gochujang). "Bibim" means mixing, and "bap" means rice. Traditionally the dish is also served with a sunny side-up egg or raw egg yolk on top to mix in at the table right before eating. For a vegan option, substitute quick pan fried, marinated or smoked tofu for the meat.

Ingredients

Seasoned Vegetables (Namul):

2 tablespoons peanut oil

4 garlic cloves, lightly crushed

2 large carrots, peeled and julienned

2 large zucchini, tops and bottom ends removed, julienned

4 cups baby spinach leaves (90 grams)

3 cups fresh shiitake mushrooms (210 grams), finely sliced

 

Hot sauce:

2 tablespoons red pepper paste (gochujang) or sriracha

2 tablespoons rice vinegar

1½ teaspoons sugar (6 grams)

1 tablespoon sesame seeds, for garnish

 

Rice:

2 cups California medium-grain rice, cooked in 4 cups water

 

Optional Garnish:

1 cup Bulgogi

1 tablespoon peanut oil

4 eggs

Instructions

  1. Prepare the vegetables: heat a seasoned or nonstick wok over the highest heat you have. When it is roaring hot, add 1 tablespoon of peanut oil around the edges of the top of the wok and allow the oil to run down the sides. As soon as the oil hits the bottom of the wok, add 2 cloves of the garlic and swirl for 10 seconds. Add the carrots and swirl them around for 2 to 3 minutes, or until gently softened. Remove the carrots and set aside.
  2. Immediately add the zucchini and stir quickly as it cooks, about 2 minutes. Remove the garlic cloves.
  3. Add the remaining 1 tablespoon oil and heat until it is shimmering. Add the last 2 garlic cloves and swirl for about 10 seconds. Add the spinach and swirl. As soon as it cooks down, about 1 minute, remove.
  4. Add the mushrooms to the wok and stir-fry for about 3 minutes, or until the mushrooms are very soft and pliant.
  5. Make the hot sauce: in a small bowl, mix together the red pepper paste (gochujang or srircha), rice vinegar, and sugar until combined.
  6. Make the eggs (if using): eat a medium skillet over a high heat until the pan is very hot. Add the oil. Add each of the eggs and cook until the edges just turn brown.
  7. Place 1 cup of cooked rice, ¼ of each of the vegetables, and ¼ cup of bulgogi (if using) in a bowl for each person. Top each bowl with the hot cooked egg and garnish with hot sauce to taste. Serve immediately.

Kitchen Tips

  1. To make this dish gluten free we recommend using srircha in place of gochujang. Gochujang, a distinctive and spicy red bean paste is available at Asian markets and online through many retailers. H Mart is a terrific Asian grocer that has a great collection available online. They even deliver refrigerated items like kimchis right to your front door.

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