Jun Dishes

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Korean Bibimbap Recipe

Ahhhhh, Bibimbap, a dish that gives you just about the perfect bite of Korean goodness in every spoonful. “Bibim” means mixed and “bap” means rice, so literally this dish is called “mixed rice”. Mixed with what? That’s up to you. It will depend on what kind of veggies and/or meat you have handy in your kitchen.

If you’ve had bibimbap before, in a Korean restaurant, it may have been presented in a hot stone bowl so that you could hear the rice sizzling. I prefer to have my bibimbap served that way when I’m eating out, but at home I just make it old school the way my momz always made it.

I will share just exactly how she and I prepared it yesterday for Noah’s Dol. We kept it very simple (with no meat, because we were serving meat separately), keeping in mind what colors we wanted in the dish so our guests could feast with their eyes before scarfing it all down.

My mother and I were preparing enough bibimbap for 7 people, so we had an assembly line going…this photo is mid-assembly.

AssemblyLine

But the following recipe is designed for two people, so you will need two large bowls for serving.

~ ~ ~

INGREDIENTS:

2 cups cooked rice

3 stalks scallion

1 bunch of spinach, rinsed

1 carrot, peeled

½ zucchini

½ pound oyster mushrooms

4 cloves garlic, minced

1 tablespoon sesame oil

1 teaspoon Korean Dashida Beef Stock

1 teaspoon sugar

Olive oil, for cooking

Korean Chili Paste, to taste

Salt/Pepper

2 eggs

~

DIRECTIONS:

1. Prepare your scallion (rinse and chop) and garlic (mince). Set aside.

ScallionGarlic

2. Take your zucchini and slice into thin strips. I inherited my mother’s knife skills so I’m pretty handy with slicing veggies. If you don’t feel as confident, i’d recommend you invest in a quality mandoline (Japanese ones are best in my opinion).

Zucchini

3. Peel your carrot and grate using a mandoline (or by hand into matchstick-sized pieces). I used a mandoline this time, so you may not be able to see as clearly in the photo below that the carrots are grated. But when they’re sautéed later you will be see them separate into perfectly julienned pieces.

Carrots

4. Take your oyster mushroom and tear them by hand into more pleasantly bite-sized pieces.

OysterMushroom5. Rinse your spinach, then follow my Korean Sesame Spinach Recipe. Set aside.

6. Pre-heat your wok or frying pan over a medium flame then add a tablespoon or so, of olive oil. Add your zucchini and sautée until they start looking limp (about 2 minutes) and salt/pepper, then add some of your garlic and sautée for 1 minute, then add some scallion and sautée for 1 minute.

Zucchini

Divide your zucchini equally into your bowls and set aside.

7.  Using the same pan add some more olive oil, then your oyster mushroom. Follow the same process as your zucchini. Keep your flame on medium at all times so that your veggies don’t lose too much “water” aka nutrients flavor.

SauteedOysterMushroom

Divide your oyster mushroom into your bowls, right next to the zucchini, leaving room for your other veggies.

8. Again, using the same pan, add oil and then your carrots. Again, follow the same process as you did with the zucchini and mushrooms. Add your finished carrots to your bowls.

9. Add your prepared spinach from Step 5 above, and your bowl should looking something like this:

PreEgg

Beautiful to the eye and perfection to the palate. But first…

10. Fry up an egg, as undercooked or overcooked as your tastes dictate. But traditionally, the egg that tops bibimbap tends to be medium-cooked sunny-side up.

FriedEgg

11. Finally, add your rice and any Korean chili paste (if your guests are adventurously spicy) on top and serve. If you have any questions as to what kind of rice and preparation, etc. please check out my Momz Fried Rice Recipe for tips!

~ I prefer to serve the bibimbap just as it’s picture above so that my guests can see the love and care and “wtf is in this”. I then go around the table and add as much (or little) rice as they would each like. 

12. Mix everything in your bowl with a spoon. Beginners may have a little trouble and end up tossing veggies all over the place, so the key is to be gentle. Just be sure to mix well so that each spoonful that goes into your mouth has just a little bit of everything.

I’m actually drooling and wishing I had a bowl of this right now. By the way, be sure to use fresh steamed rice!

Enjoy!

Always dishing, Jun

 

Posted under: Edible Dishes, Main Dishes

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23 comments

  • Jun, do you season each vegetable as you finish the sauté? I love salt but wasn’t sure if this would be too much for other palates. Looks delish!! It must be so much fun to cook with Momz – especially for this epic occasion!

    • Jun Song on March 23, 2013 at 11:51 pm said:

      Reply

      Just a little salt/pepper like I say in Step 6, for each veggie. No other seasoning. The veggies come to life and retain their original flavor.

      Momz and I are cooking again tomorrow for party #2. It’s SO fun. She and I work so well together! :)

    • Jun Song on March 23, 2013 at 11:52 pm said:

      Reply

      Yay! I usually do 5-6 veggies when I make it for me and Davy but yesterday we went super simple because we were having so much other food :)

  • Wow this looks so delicious. BTW I really like the Dashida Beef Stock it definitely adds more flavors with all the stuff in it. I got a mandolin before moving 2 years ago and have lost all blades but the one in it. One side is the normal flat blade and the other has thin bumps or channels in it. Going to try it and see if it juliennes.

  • Mmmmm! I imagine broccoli, cabbage, cauliflower, fresh corn and peas, even potatoes would be delish in this. When and how would meat be introduced? I am thinking chicken and sausage, Steak-ums brand beef steaks. Or shrimp and crawfish. +mmmmmmm salivating. Kind of like our jambalaya, only more veggies.

    • Jun Song on March 24, 2013 at 10:24 pm said:

      Reply

      Oh, I’ve never had corn or peas or potatoes but I have had the other three in bibimbap. You should try it!

      Usually, there’s chicken/beef/pork/shrimp offered as choices on the menu at Korean restaurants. I usually go beef.

      You just put your meat in with the veggies before topping with the egg and rice. My god, I’m getting hungry now hahaha!

  • I’M SALIVATING looking at your photos Jun…. it looks so incredibly good. I had a very cheap plastic (read… CRAP/WORTHLESS mandolin) that I ended up donating to Goodwill. Could you recommend a good brand or what to look for when purchasing? It’s quite a drive for me to shop at our ‘local’ Asian Market, so any tips you could give would be sooooo appreciated (maybe amazon would be a better place to purchase??)..

    Can’t wait to read about Noah’s second party BTW & a belated HAPPY 1ST from the West Coast/USA.

      • Jun Song on March 24, 2013 at 10:12 pm said:

        Oh totally not, there are great mandolines everywhere. I just grew up using Japanese ones, and so they’re the only ones I can actually recommend! :)

    • Jun Song on March 24, 2013 at 10:15 pm said:

      Reply

      Thanks Wo!

      I’d recommend looking for one that’s not too bulky/big first and foremost, because you need to feel comfortable using it aka not hurt yourself. And choose one in a medium price-range (definitely not the cheapest or you may end up donating again :)

      Thanks for the birthday wishes. I can’t believe it’s been a year already!

  • So glad to see this recipe. I am so going to make this. I agree on the crispy rice in the hot stone bowls when eating out. This is one of my favorite Korean dishes. Now I want a big bowl of it.

    • Jun Song on March 24, 2013 at 10:08 pm said:

      Reply

      Once the veggies are done, it’s room temperature. But once you add the rice it will bring it back to a warm meal. Great question, I didn’t think to add that in the blog!

  • Del Winter on July 20, 2013 at 12:19 am said:

    Reply

    Just made your fried rice. Used only salt/pepper as you said, but added fresh banana pepper and mushrooms to the veggie list. It turned out awesome!

    Thanks for posting this. It will now be a staple for dinner.

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