Bibimbap

I'm sure Koreans would scoff at a recipe for bibimbap, just as we would scoff at a recipe for, say, stir-fry or fruit salad. Translating to "mixed rice", bibimbap generally consists of an assortment of sauteed vegetables (and sometimes meat) on steamed rice, topped with gochujang (Korean red chili/hot pepper paste) and a fried egg (or a raw egg when served in a hot stone bowl as dolsot bibimbap).

Although I mentioned in my previous post that Maangchi is the go-to blog for Korean recipes, this one actually comes from The Paupered Chef via Serious Eats. I like this recipe because it's not very intimidating at all - the only ingredient that may be difficult to find would probably be the sweet and spicy gochujang, which B. strangely has a tub of in his fridge.

Other recipes I've found call for ground beef, but I like the thinly sliced rib-eye in this recipe because it reminds me of bulgogi. If you're at the Asian supermarket to pick up gochujang anyway, head over to the "hot pot" section and look for some already thinly sliced meat - it probably costs more (and is quite fatty) but if you have poor knife skills like me this will save you a lot of time!


You'll notice that my bibimbap doesn't have any bean sprouts - that is because I learned the hard way that if you leave them for a week in the fridge, a smelly brown liquid develops at the bottom of the bag :(

Bibimbap
Adapted from Serious Eats
Serves 2

• 2 tbsp (30 mL) low-sodium soy sauce
  
• 2 tbsp (30 mL) sesame oil, divided
  
• 2 tsp (10 mL) sugar
  
• 1 clove garlic, minced
  
• ½ tsp (2 mL) ginger, grated
  
• ½ lb (225 g) rib eye, thinly sliced
  
• ½ cup (125 mL) short grain rice, uncooked
  
• ½ zucchini, thinly sliced
  
• 1 cup (250 mL) mushrooms, thinly sliced
  
• 1 cup (250 mL) bean sprouts
  
• ½ cup (125 mL) carrots, julienned
  
• 2 eggs
  
• 2 tbsp (30 mL) gochujang
  
• Rice wine vinegar and sesame oil, to taste (optional)
  
• Toasted sesame seeds, for garnish (optional)

1. In a medium bowl, combine soy sauce, 1 tbsp (15 mL) sesame oil, sugar, garlic and ginger. Add rib eye and stir to coat. Set aside to marinade for at least 30 minutes. Meanwhile, cook rice according to directions on package.
   
2. While rice is cooking, heat 1 tsp (5 mL) sesame oil in a large, non-stick skillet over medium heat. Add zucchini and cook until tender, about 5 minutes. Set aside. Heat another tsp (5 mL) sesame oil in the same skillet and add mushrooms. Cook until tender and set aside. Now, turn the heat to high. When the pan is very hot, add the marinated rib eye. Cook, stirring often, until browned on all sides. Set aside.
   
3. Blanch your bean sprouts by bringing several cups of water to a boil in a medium saucepan and adding your bean sprouts. Cook for about a minute and drain.
   
4. Begin assembling your bibimbap - scoop half of the cooked rice into a large bowl, then arrange the zucchini, mushroom, bean sprouts, beef and carrots around the edges on top of the rice. Repeat with the other bowl.
   
5. Pour the remaining tsp (5 mL) of sesame oil into the skillet. Crack in eggs and cook sunny-side up (yolks should be runny!) Top each of your bibimbap bowls with an egg. Add a tbsp (or more) of gochujang, and rice wine vinegar and sesame oil, if desired. Garnish with toasted sesame seeds.
   
6. When ready, break the yolks and stir all the ingredients around before eating. Enjoy!

Nutrition Info (per serving): 796 calories, 40 g fat (14 g saturated), 288 mg cholesterol, 63 g carbohydrate (4 g fibre, 12 g sugar), 35 g protein, 904 mg sodium. An excellent source of vitamin A, all B vitamins, iron, magnesium, phosphorus, potassium, zinc, manganese and selenium. A good source of vitamin C and copper. (Yes, I understand this is a calorie and sodium monster - it has been tweaked down from the original 1000+ calories and 1600+ mg of sodium...)