Bibimbap (Korean Mixed Rice)
Ingredients: Soybean sprouts, Salt, Spinach, Garlic, Sesame oil · 60 min cook time · 545kcal · ~₩17,800
Ingredients
340g Soybean sprouts, 10g Salt, 225g Spinach, 15g Garlic, 15ml Sesame oil, 5g Toasted sesame seeds, 1개 Carrot, 1개 Red bell pepper, 1개 Zucchini, 1개 Cucumber, 10g Green onion, 100g Beef (fillet mignon), 15ml Soy sauce, 10ml Honey, 50g Dried bellflower root (Doraji), 50g Dried fernbrake (Gosari), 2컵 Rice, 1개 Egg, 30g Gochujang (Korean chili paste)
Instructions
1. Wash 12 ounces (340g) of soybean sprouts and pick out any dead beans. Add 4 cups of water and a pinch of salt to a pot with the sprouts. Cover and boil over medium-high heat for 20 minutes. Do not open the lid until fully cooked to prevent a fishy smell. Once cooked, remove the sprouts, reserving some for soup later.
2. Chop 1/2 pound (225g) of blanched spinach. In a bowl, add the spinach, minced garlic, sesame oil, and a pinch of salt. Mix well. Cover to keep the flavor.
3. Slice 1 carrot thinly into matchsticks. Sprinkle with a pinch of salt and mix. Let it sweat.
4. Slice 1 red bell pepper into matchsticks.
5. Slice 1 zucchini into matchsticks. Sprinkle with a pinch of salt and mix. Let it sweat.
6. Slice 1 cucumber thinly. Sprinkle with a pinch of salt and mix. Let it sweat.
7. Chop green onion.
8. Slice 100g of beef fillet mignon into thin matchsticks. In a bowl, add the beef, minced garlic, soy sauce, honey, and sesame oil. Mix well. Cover and refrigerate until use.
9. Cook rice.
10. Season the soybean sprouts with salt, minced garlic, and sesame oil. Mix well. Arrange on a large platter.
11. Prepare dried fernbrake (gosari) by boiling and soaking overnight until very soft. Cut into smaller pieces.
12. Prepare dried bellflower root (doraji) by soaking in water overnight. Rub with salt to remove bitterness and soften, then rinse in cold water. If too thick, split them.
13. Heat a pan with cooking oil. Squeeze out excess water from the carrots and sauté quickly until tender. Arrange on the platter.
14. Heat the pan again with cooking oil. Sauté the red bell pepper with a pinch of salt for 30 seconds. Arrange on the platter.
15. Heat the pan again with cooking oil. Squeeze out excess water from the cucumber and sauté with minced garlic and sesame oil. Arrange on the platter.
16. Heat the pan again with cooking oil. Squeeze out excess water from the zucchini and sauté with minced garlic, sesame oil, and chopped green onion. Arrange on the platter.
17. Heat the pan again with cooking oil. Sauté the bellflower roots with minced garlic and sesame oil. Arrange on the platter.
18. Heat the pan again with cooking oil. Sauté the fernbrake with minced garlic, soy sauce, and sugar. Arrange on the platter.
19. For Dolsot Bibimbap: Add a few drops of sesame oil to the bottom of a Dolsot (stone or earthenware bowl). Add cooked rice. Arrange all the prepared vegetables, beef yukhoe, and an egg yolk on top of the rice. Place the Dolsot on a burner and turn on the heat. Cook until you hear sizzling and the rice at the bottom forms a crispy crust (nurungji).
20. For regular Bibimbap: Add cooked rice to a shallow bowl. Arrange all the prepared vegetables, beef yukhoe, and a fried egg (sunny-side up) on top of the rice.
21. Serve both types of bibimbap with gochujang (hot pepper paste) and a drizzle of sesame oil. Mix well before eating.
22. Serve with soybean sprout soup.
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