Bibimbop Food

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BIBIMBAP



Bibimbap image

Bibimbap is a Korean rice bowl topped with vegetable sides and meat and served with a gochujang sauce. Follow my easy step-by-step recipe to make the best bibimbap!

Provided by Hyosun

Categories     Main Course

Time 55m

Number Of Ingredients 27

3 cups short grain rice
8 ounces thinly sliced tender beef (rib eye, sirloin, etc. or ground beef)
1.5 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
2 teaspoons rice wine
1 teaspoon minced garlic ((This recipes needs 2.5 teaspoons minced garlic in total. Mince it all at once for efficiency.))
1 tablespoon chopped scallion
pepper to taste
8 ounces mung bean sprouts (sukju, 숙주) (or soybean sprouts (kongnamul, 콩나물) - see more vegetable options below.)
1 bunch spinach, about 8 ounces
2 small cucumbers, about 5 ounces
4 ounces mushrooms (shiitake, white, cremini, etc.)
2 medium carrots, about 5 ounces
1.5 teaspoons minced garlic, (divided)
3 3 tablespoons chopped scallion, (divided)
sesame oil
sesame seeds
salt
4 eggs - optional
cooking oil
8 ounces Kongnamul (soybean sprouts)
10 ounces mu (Korean radish)
4 tablespoons gochujang, 고추장
2 teaspoons sugar - adjust to taste, 1-3 teaspoons
1 tablespoon sesame oil
1 tablespoon water

Steps:

  • Cook the rice, without soaking and using a little less water than the amount you normally use. The rice for bibimbap should be a little drier than usual for best results.
  • Beef: Cut into thin 2-inch long strips. Mix in 1.5 tablespoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2-3 minutes over high heat.
  • Bean sprouts: Bring 2 cups of water to a boil. Add the bean sprouts and briefly blanch, about 1 minute, flipping over once. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon).
  • Spinach: Blanch the spinach in salted boiling water only until wilted, about 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt (about 1/2 teaspoon).
  • Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt (about 1/2 teaspoon) over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
  • Mushrooms and carrots: Thinly slice the mushrooms and carrots. Sauté each vegetable in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling with salt (about 1/4 teaspoon).
  • Kongnamul (Soybean sprouts): Bring 2 cups of water to a boil. Add the soy beansprouts and boil for 2-3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon) to taste.
  • Musaengchae (spicy radish salad): Cut 10 ounces of Korean radish (mu) into matchsticks. Add 2 tablespoons of chopped scallion, 1 tablespoon of gochugaru, 1 teaspoon minced garlic, 1/2 teaspoon salt (or more to taste), 1 teaspoon sugar, and 1 teaspoon sesame seeds. Mix everything well.
  • Fry the eggs sunny side up or to your preference.
  • Combine all of the sauce ingredients in a small bowl and mix thoroughly.
  • Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce.
  • For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil over medium heat. Add a serving of cooked rice and arrange the toppings on top. Cook for several minutes until the rice sizzles.

BIBIMBAP



Bibimbap image

Bibimbap (BEE-beem-bop): 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. 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.

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 26

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, recipe follows
1 pound rib-eye
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Steps:

  • *Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
  • Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
  • When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
  • Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
  • Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
  • Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
  • Gochuchang Paste (seasoned red pepper paste):
  • 4 tablespoons gochuchang (available at Korean grocers)
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • Combine all ingredients in a small bowl. Mix well.

DOLSOT BIBIMBAP



Dolsot Bibimbap image

Dear cook, I know there's a lot going on here, but with the exception of the final assembly, everything can be done and refrigerated a couple of days ahead.

Provided by Alton Brown

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 20

3/4 cup low-sodium soy sauce
2 tablespoons doenjang or brown miso paste
4 scallions, thinly sliced, plus more for garnish as desired
10 cloves garlic, grated
2 tablespoons grated fresh ginger (from a 2 1/2-inch piece)
2 tablespoons dark brown sugar
8 ounces boneless beef short ribs, frozen for 15 minutes and very thinly sliced across the grain
2 3/4 cups water, divided, plus more for rinsing the rice
1/2 ounce (about 1/2 cup) dried shiitake mushrooms
6 tablespoons gochujang
2 tablespoons plus 2 teaspoons rice vinegar
1 tablespoon granulated sugar
2 1/8 teaspoons kosher salt, plus more to taste
1/2 English cucumber, peeled and very thinly sliced
400 grams (about 2 cups) short-grain white rice or sushi rice
1/4 cup toasted sesame oil, plus more for drizzling
1 cup bean sprouts
6 ounces whole leaf spinach, washed
1 teaspoon neutral oil, such as canola
4 large eggs

Steps:

  • The meat: In a medium bowl, whisk together the soy sauce, doenjang, two of the scallions, 1 tablespoon of the garlic, 1 tablespoon of the ginger, and the brown sugar. Transfer 1/2 cup of this mixture to a gallon-size zip-top bag and add the short ribs. Seal, removing as much air as possible, then massage the bag to thoroughly coat the meat. Transfer to the fridge for at least 4 hours, or up to overnight.
  • The mushrooms: Place the remaining soy sauce mixture in a small saucepan along with 1/2 cup of the water and the dried mushrooms. Bring to a simmer over medium heat, then reduce the heat to low and continue to simmer, stirring occasionally, until the mushrooms are tender and hydrated, 20 to 25 minutes. Strain, pressing on the mushrooms to remove their liquid. Reserve both the mushrooms and their cooking liquid. Roughly chop or thinly slice the mushrooms, if desired, and set aside near the stovetop. Rinse out the saucepan.
  • The sauce: Combine the gochujang and 2 teaspoons of the rice vinegar with 2 tablespoons of the mushroom cooking liquid in a small bowl. Stir well and season with additional rice vinegar to taste. Set aside for serving.
  • The flavor base: In a small bowl, combine the remaining garlic, remaining ginger, and the 2 remaining scallions. Scoop 1 scant tablespoon of this mixture into the now-clean saucepan. Set the remainder aside as you'll need it for the final assembly.
  • The pickles: To the saucepan, add 1/4 cup of the water, the remaining 2 tablespoons vinegar, the granulated sugar, and 1/2 teaspoon of the salt. Bring the mixture to a boil over medium-high heat. Meanwhile, place the cucumber slices in a pint-size glass canning jar. When the pickling liquid boils, immediately pour over the cucumbers. Cool to room temperature, cover tightly, and refrigerate.
  • The rice: Place a fine-mesh sieve in a medium bowl. Place the rice in the sieve, then fill the bowl with cold water. Swirl the rice around in the water using your fingers, then remove the sieve from the bowl to drain the rice. Dump the water and repeat until the water is mostly clear, 3 to 5 times. Drain the rice well and transfer to a medium heavy-bottomed saucepan. Add the remaining 2 cups of water and season with 1 teaspoon of the salt. Place over high heat and bring to a boil. Give the rice a single stir, reduce the heat to the lowest setting, cover, and cook for 15 minutes. Remove from the heat and rest 10 minutes, still covered. Finally, remove the lid and fluff the rice with a fork to release excess steam and to help the outer starch to solidify. Transfer to a bowl or, if making ahead, cool completely and transfer to a zip-top bag for refrigeration.
  • The vegetables: Place a well-seasoned 12-inch cast-iron skillet over medium heat for 3 minutes. When the skillet just starts to smoke, add 1 teaspoon of the sesame oil, followed by the bean sprouts, 1/2 teaspoon of the flavor base, and 1/8 teaspoon of the salt. Cook, stirring constantly, until the sprouts start to soften, about 1 minute. Transfer to a small bowl and wipe out the skillet. Add another teaspoon of the sesame oil, followed by the spinach, 1 teaspoon flavor base, and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, 1 to 2 minutes. Transfer to a second small bowl, wipe out the skillet, and add another teaspoon of the sesame oil, followed by the rehydrated mushrooms. Cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to a third small bowl, then wipe out the skillet yet again.
  • Cook the meat: Place the skillet over medium-high heat, and when it just begins to smoke, add 1 tablespoon of the sesame oil. Add the beef as well as the marinade and cook, stirring often, until the meat is cooked through and the sauce reduces to a sticky glaze, 3 to 5 minutes. Transfer meat to yet another bowl, remove the skillet from the heat, and wipe it out.
  • Assemble the bibimbap: Off the heat, coat the skillet (and its sides) with the remaining 2 tablespoons sesame oil. Add the rice and press into an even layer. Position the meat over a quarter of the rice, then mound the vegetables, each in their own separate piles, leaving open space between them for the eggs and the center for sauce. Cover the skillet, place over medium heat, and cook until the bottom of the rice is browned and crisp, 7 to 8 minutes. Remove from the heat.
  • The eggs: While the rice is crisping, drizzle the neutral oil across a 12-inch nonstick skillet. Evenly space the eggs in the skillet. (I find transferring the eggs in a small bowl helps here.) Leave at room temperature for 10 minutes. Season the egg whites with a few pinches of salt, and place over medium heat. (If you're using an electric cooktop, begin heating the burner before adding the skillet.) Cook, uncovered, for 4 minutes. If the whites start to balloon up, just poke with a wooden chopstick to deflate. While the eggs cook, lightly lube a platter with oil or nonstick cooking spray. When the 4 minutes are up, slide the eggs onto the platter and rest for 1 minute. Cut into 4 individual egg wedges.
  • Uncover the skillet with the bibimbap. Place a dollop of sauce in the middle of the skillet and place the eggs between the vegetables. Sprinkle with the additional scallions and drizzle with an additional tablespoon of sesame oil, if desired. After the diners all view the lovely order of the dish, I like to stir everything together in front of them just to remind them how mixed up and crazy the world is. Serve with the cucumber pickles and additional sauce on the side.

EASY BIBIMBAP



Easy bibimbap image

A Korean rice bowl packed with goodies - sliced steak, fried egg, spinach, carrot and toasted sesame seeds, plus gochujang or sriracha for a chilli kick

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 13

100g thin beef steak
2 tsp light soy sauce, plus extra to serve
120g rice
sunflower oil
1 carrot, cut into matchsticks
50g spinach
2 eggs
½ tsp toasted sesame seeds
thumb sized piece of fresh root ginger, peeled and cut into fine matchsticks
2 tbsp gochujang or 4 tsp sriracha and 2 tsp white miso paste
2 tsp toasted sesame seeds
2 tsp cider vinegar
4 tsp light soy sauce

Steps:

  • Put the steak into a bowl and add the soy sauce.
  • Boil the rice following packet instructions. Meanwhile heat 1 tsp oil in a frying pan or wok then add the steak, leaving the soy sauce behind in the bowl. Fry quickly at a high temperature until well browned on the outside, put it onto a board and cover with foil to rest. Now fry the carrots in the same pan, stir frying for 2-3 mins until starting to soften then transfer to a plate. Next add the spinach and fry until just wilted (about a minute). Finally fry the eggs, adding a little extra oil if the pan is dry.
  • When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add a clump of the cooked carrots, then the spinach and finally the ginger. Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak.

Nutrition Facts : Calories 494 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium

SHEET-PAN BIBIMBAP



Sheet-Pan Bibimbap image

Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately. But here's a fun way to accomplish everything at once: Roast a melange of bits and bobs on one sheet pan as rice heats and eggs oven-fry on another. The caramelized sweet potato and salty kale in this formula come highly recommended, but you can use any vegetables on hand, reducing cook times for delicate options such as spinach, scallions or asparagus.

Provided by Eric Kim

Categories     dinner, quick, weeknight, grains and rice, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

6 ounces oyster mushrooms, torn into bite-size pieces
1 medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons
1 small red onion (about 6 ounces), thinly sliced crosswise into half-moons
3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch)
6 tablespoons olive oil
Kosher salt and black pepper
4 cups cooked medium-grain white rice, preferably cold leftovers
4 large eggs
4 teaspoons toasted sesame oil, plus more to taste, for serving
4 teaspoons gochujang, plus more to taste, for serving
Kimchi, for serving (optional)

Steps:

  • Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
  • On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.
  • Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).
  • To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.

BIBIMBAP BOWL



Bibimbap Bowl image

Rachael Ray makes a Korean-style meal in a bowl, loaded with protein, vegetables, sticky rice and an egg on top.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 34

3 cups water
1 1/2 cups short-grain or medium-grain rice, soaked in water for 30 minutes and drained (see Cook's Note)
3 tablespoons gochujang
3 tablespoons hot water
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
2 cloves garlic, grated
3 tablespoons high-temp cooking oil
1 pound maitake or mixed mushrooms, trimmed and pulled apart or sliced
Salt and pepper
2 shallots, peeled and chopped
6 cloves garlic, chopped or grated
1/2 cup Shaoxing or fino sherry
2 tablespoons high-temp cooking oil
1 bundle white or rainbow or green asparagus, thinly sliced on a bias
Salt and pepper
Juice of 1 lemon or lime
2 tablespoons high-temp cooking oil
1 pound ground beef, pork or plant-based meat
Salt and pepper
1 tablespoon soy sauce or shoyu
1 tablespoon toasted sesame oil
1 tablespoon chili-garlic paste or sriracha
1 tablespoon high-temp cooking oil
4 cloves garlic, grated or chopped
1 pound stemmed spinach or chard
Salt and pepper
1 tablespoon toasted sesame oil
3 tablespoons toasted sesame seeds
2 tablespoons unsalted butter
4 large eggs
Mung bean sprouts, for serving
Scallions, thinly sliced on bias

Steps:

  • For the rice: Bring the water to a boil in a pot. Add the rice and bring back to a boil; boil for 5 minutes, uncovered. Cover, reduce heat to low and cook 7 minutes more until water absorbs. Remove from heat and let stand 5 to 10 minutes to serve.
  • For the bibimbap sauce: Whisk up gochujang, water, brown sugar, sesame oil, vinegar and garlic in small bowl and serve in ramekins on side of bowls for topping.
  • For the mushrooms: Heat oil in medium-large nonstick skillet over high heat. Brown mushrooms, reduce heat to medium, add salt, pepper, shallots and garlic and toss 1 to 2 minutes. Add Shaoxing or sherry and let it absorb. Transfer mushrooms to a bowl or platter and return skillet to heat for the asparagus.
  • For the asparagus: Heat oil in skillet over medium-high heat. Add asparagus and saute 3 minutes. Add salt, pepper and juice of 1 lemon or lime. Transfer asparagus to a bowl or platter and reserve skillet for the chard.
  • For the protein: Heat oil over medium-high heat in separate nonstick skillet, add meat and break it up with a wooden spoon. Cook until browned, about 5 minutes, then season with salt and pepper. Stir in soy sauce, sesame oil and chili garlic paste.
  • For the spinach or chard: Meanwhile, heat oil over medium to medium-high heat in reserved skillet; add garlic and stir 1 minute. Wilt in spinach, season with salt and pepper, add sesame oil and seeds, remove from heat and transfer to a bowl.
  • For the eggs: When ready to serve, melt butter over medium heat in small nonstick skillet. Add eggs, cover pan and cook to easy or medium, 3 to 5 minutes.
  • Fill bowls with rice and arrange toppings: protein of choice, vegetables and bean sprouts. Top with scallions and egg and pass sauce.

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