If I quote the Wikipedia, “Bibimbap is a signature Korean dish“. Bibimbap may be as well-known as Bulgogi is as a typical Korean dish. “Bibim” means ‘mixing’ in Korean and “Bap” is boiled rice. So if you mix boiled rice with various vegetables, meat, seafoods or some leftovers of main dishes, they all can be named as Bibimbap. There is no fixed recipe for Bibimbap, which means you can make your own Bibimbap recipe.
If you go to a market in the spring season in Korea, all the greens will attract you and various vegetables are pre-cooked to serve as side dishes or ingredients for Bibimbap. We call those vegetables as “Namul“. Today, my mom decided to make Namul-based Bibimbap. Actually, it takes quite long time to prepare all the vegetables, but your effort will not be worthless.
Main ingredients: Namul (spinach, bean sprouts, bracken fern stems, bellflower root), carrot and zucchini
Other ingredients: sliced green onions, minced garlics, soysauce, sugar, salt, ground sesame, black pepper, sesame seed oil, perila seed oil, maesil juice(sweetened fruit juice)
[Zucchini] 1. Slice the zucchini in a semicircular form. 2. Slightly salt down the sliced zucchinis. 3. Stir-pry the salted zucchinis in oil. 4. Add minced garlic and ground sesame seeds.
[Bean sprouts] 1. Trim the end of bean sprouts before rinse. 2. Put the trimed bean sprouts in slightly salted water. 3. Boil them for a while. 4. Season them with ground sesame seeds after draining the steamed bean sprouts.
[Spinach] 1. Blanch spinach in boiling water. 2. Add ground sesame seeds on the squeezed spinach. 3. Add salt and sesame oil. 4. Mix them well with your hands.
[Bracken] 1. Blanch bracken in boiling water. 2. Add sliced green onions and minced garlics. 3. Add soysauce and mix them well. 4. Stir-pry the seasoned bracken in perilla seed oil(or sesame seed oil).
[Balloon flower root (left 2) ] 1. Peel the balloon flower roots and tear them in a sliced form. 2. Blanch the balloon flower roots in slighty salted boiling water. 3. Stir-pry the blanched balloon flower roots in sesame seed oil and add some ground sesame seeds.
[Carrot (right2) ] 1. Jullienne a carrot. 2. Stir-pry the sliced carrots in oil and add some salts.
[Meat] 1. Chop the sirloin or prime cuts of beef. 2. Add sliced green onions, minced garlics, ground sesame seeds, black pepper and sugar. 3. Add soysauce and mix them well. 4. Stir-pry the marinated meat.
[Gochujang sauce] Mix Gochujang(red pepper paste) with Maesil juice(Japanese apricot juice). This mixing is to sweeten Gochujang a little, so you can use other sweeteners like sugar. (The ratio is 2 spoons of Gochujang and 3 spoons of juice)
We’re done at last. Isn’t it beautiful? You can serve them in a big plate with boiled rice separately so that people can make a choice to their taste.
However, for those who have dined at a Korean restaurant before, the picture above would be far more familiar. This kind of ceramic or stone pot can keep Bibimbap warm while you enjoy it.
This is a normal way to serve Bibimbap. Put rice in a bowl first and then all the cooked ingredients on the rice. Top the sunny side-up egg. Before mixing them all, add the Gochujang sauce to your taste and sesame seed oil.
Are you ready to make your own Bibimbap recipe? Please share your own when you have one.
All the ingredients of Bibimbap have their own taste and flavor, but once they are mixed, the taste becomes even better. As the Bibimbap spirit teaches us, the world would become much better if all the people around the world could be mixed well. ^_^