Bibimbap

Today I had to go to the Asian store to purchase an ingredient for my Fried Meatballs. We were not lucky to find it in the store but the trip to the Korean store inspired me to cook one of my favorite dishes, Bibimbap

Bibimbap is a signature Korean dish. It literally means “Mixed Meal”. This is a perfect dish for Spring since the ingredients are any vegetable available during the spring time. But don’t be mistaken, I fix this dish any time of the year. I just change the vegetables.

The Korean name of this dish is DolSot Bibimbap. Dolsot is the stone bowl this dish is served in. I do not have a Dolsot and as alternative I used my Japanese Hotpot (Nabe). You can also use a cast iron skillet.

Here is my version of BiBimbap.

BiBimbap

Ingredients

1/2 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup minced garlic
20 ounces rib-eye steak, sliced thin
salt and pepper to taste
1 pound fresh spinach, washed and chopped
1 cup carrots, julienned
1 cup fresh bean sprouts
1 cup fernbrake
4 tbsps sesame oil
1 cup radish, julienned
1 tsp chili bean paste (Kochujang)
extra sesame oil to coat bottom of pot and to drizzle before serving
eggs (number depending on how many are eating)
4 cups piping hot steamed rice
1/4 cup chili bean paste (Kochujang)
toasted sesame seeds for topping (optional)
Nori strips for topping (optional)

In a bowl, mix together beef in soy sauce, white sugar, brown sugar and garlic and marinate for at least 20 minutes. Heat a shallow non stick pan stir fry the beef until slightly brown. Set aside.

Cook the vegetables separately in 1/2 tablespoon of sesame oil and season with salt except for the radish. Set aside all the cooked vegetables separately. Mix the julienned radish with 1 teaspoon chili bean paste until fully coated.

To assemble:
Place a pot (I used a Japanese Nabe) on medium heat and add 2 tbsp sesame oil and swirl the pot until the bottom of the pot is coated with the oil. Add the rice and cook for 2 minutes. Arrange the vegetables and beef on top of the rice leaving the center open. Crack the egg (or eggs) in the center and cover it until the eggs top cover of the yolk turns opaque. Drizzle with sesame oil and top with Nori strips. If you are putting together a single serve portion, adjust the amount of sesame oil. Serve with a side of chili bean paste (if you can’t find this at the Asian stores, here is a recipe I found for homemade Kochujang )

Enjoy!

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