Monday, 16 July 2012 09:06

Bibimbap (Korean mixed rice)

If you are a big fan of Korean dramas or movies, you would have seen Bibimbap! Wonder how it tastes like? Let’s cook this famous Korean dish with Kitchen Art! It is easier than you think.

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Bibimbap is one of the most popular dishes in Korea. Essentially, it’s cooked rice served with a spicy sauce and a variety of banchan (side dishes). To eat, all the ingredients are mixed together, creating a delicious one-bowl dish. Depending on what is available and personal preferences, you can change the side dishes accordingly. The possibilities are endless.

In this Kitchen Art’s version, we will make Bibimbap with ground beef and a lot of tasty vegetables sides.

Ingredients (serves 1)

  • 200g grounded beef
  • Cooking oil
  • 1 garlic, chopped
  • Sugar
  • Soy sauce
  • Salt, pepper
  • Seasame oil
  • 1 bunch of spinach
  • 1 small sized zucchini
  • 1 small sized carrot
  • 5 – 7 fresh shiitake mushrooms
  • 200g bean sprouts
  • 2 – 3 spring onions
  • 1 egg
  • Rice, cooked
  • 4 tablespoon Korean hot pepper paste (Gochujang)

Instruction

1. Fry the beef with ½ teaspoon cooking oil, 1 clove of garlic (chopped), 2 tablespoon soy sauce and 1 teaspoon sugar. When the beef is done, turn off the stove, sprinkle on top with pepper and stir well.

2. Cook the spinach in a stockpot for 5 minutes. Once the spinach is done, transfer to a bowl filled with cold water for 5 minutes then squeeze it gently. Mix well with a pinch of salt, 1 teaspoon soy sauce, 1 clove of garlic (chopped) and a few drops of seasame oil. Put it on a platter.

3. Cut the zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat with some garlic. The zucchini will look a little translucent when it is cooked. Transfer to a platter. Prepare the carrot in the same way with the zucchini. Set aside.

4. Slice shiitake mushrooms thinly and sauté with 1 teaspoon of vegetable oil. Add 2 teaspoon of soy sauce and 1 teaspoon of sugar and stir it for 2 minutes. Add a few drops of sesame oil, and put it on the platter.

5. Bring a pot of water to the boil, then blanch the bean sprouts till soften. Leave them to cool in the colander, occasionally giving them a toss.

6. While bean sprouts are cooling, rinse the spring onion and slice into pieces about 2-3mm thick. Add these to the blanched bean sprouts, along with the garlic, salt, sesame seeds and sesame oil, then lightly toss through with your hand till they are evenly coated. Once completely cooled, store in an airtight container.

7. Fry an egg, sunny side up

8. Put your rice in a big bowl and attractively display all your vegetables and beef. Place the sunny side up egg on the center. Serve it with sesame oil and hot pepper paste. Sprinkle a bit of sesame seeds on top, and even a few strips of dried seaweed to spice it up. Lastly, mix it up and enjoy!

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Credits
Recipe:
Maangchi
Cooking: Vu Na
Words: Phuong June
Food Styling: Chi Anh Dao & Kiyoshi Jiro
Photos: Kiyoshi Jiro

Read 1921 times Last modified on Monday, 16 July 2012 14:38

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