Bibimbap

Introduction:

Bibimbap is one of Korea’s most iconic dishes, known for its colorful presentation and harmonious blend of textures and flavors. Translating to “mixed rice,” this dish is a beautiful medley of sautéed vegetables, marinated beef or other protein, and a sunny-side-up egg, all served over a bed of warm rice. The dish is typically topped with gochujang, a sweet and spicy fermented chili paste, which ties all the ingredients together. Bibimbap is versatile and can be enjoyed as a healthy, balanced meal that showcases the heart of Korean cuisine.

Ingredients:

For the rice:

• 2 cups short-grain white rice, cooked

For the vegetables:

• 1 cup spinach, blanched
• 1 medium carrot, julienned
• 1 zucchini, julienned
• 4-5 shiitake mushrooms, sliced
• 1 cup bean sprouts, blanched
• 1 cucumber, julienned

For the protein:

• 200g beef (ribeye or sirloin), sliced thin (or tofu for vegetarian option)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon sugar

Toppings:

• 2 eggs (sunny side up)
• 1 tablespoon toasted sesame seeds
• 1 sheet nori (seaweed), thinly sliced
• Gochujang (Korean chili paste)

For stir-frying:

• 2 tablespoons sesame oil (divided)
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the rice: Cook the short-grain rice according to the package instructions. Once done, fluff and set aside.
2. Blanch the vegetables:
   • Blanch the spinach and bean sprouts in boiling water for 1 minute. Drain and squeeze out excess water from the spinach. Season each with a pinch of salt and sesame oil. Set aside.
3. Sauté the vegetables:
   • Heat a teaspoon of sesame oil in a pan and sauté the carrots, zucchini, shiitake mushrooms, and cucumber separately for 2-3 minutes each. Add minced garlic, a pinch of salt, and pepper to each vegetable batch. Set each vegetable aside on a plate.
4. Cook the protein:
   • For beef: In a bowl, mix soy sauce, sesame oil, minced garlic, and sugar. Marinate the sliced beef for 10 minutes. Heat a pan over medium-high heat and stir-fry the marinated beef until cooked through, about 3-5 minutes.
   • For tofu: For a vegetarian option, stir-fry firm tofu in sesame oil until golden brown.
5. Fry the eggs: In a separate pan, fry the eggs sunny-side up, keeping the yolk runny.
6. Assemble the Bibimbap:
   • In individual bowls, add a portion of rice as the base.
   • Neatly arrange the sautéed vegetables, marinated beef (or tofu), and blanched vegetables on top of the rice.
   • Place the sunny-side-up egg in the center of the dish.
   • Garnish with toasted sesame seeds and nori strips.
7. Add gochujang: Serve with a generous spoonful of gochujang on the side for mixing.

Health Notes:

• Bibimbap is a nutrient-dense dish filled with fiber, vitamins, and minerals from the variety of vegetables used. The protein from beef or tofu and the healthy fats from sesame oil help make this a balanced meal. For a lower sodium option, use a reduced-sodium soy sauce, and for a lighter version, reduce the amount of rice.

Serving Suggestions:

• Bibimbap is best served in a hot stone bowl (dolsot), which keeps the rice warm and creates a crispy layer of rice at the bottom.
• Mix the dish thoroughly with gochujang just before eating to distribute all the flavors evenly.

Tips:

• Stone bowl tip: If using a stone bowl, lightly coat the inside with sesame oil and heat it over medium-high heat. Once the rice is added, let it cook for a few minutes to create a crispy, golden crust.
• Marination time: Allow the beef to marinate for longer (up to an hour) for deeper flavor penetration.
• Vegetarian options: Substitute the beef with tofu or tempeh for a vegetarian version of Bibimbap.