Korean BiBimBap
Ingredients
- 2 Cups Short Grain Rice
- 4 cups Water or vegetable broth
- 1/2 tsp Salt
- 4 Large Eggs
- 1 Tbsp Toasted Sesame Seeds
- Sesame oil for cooking
- For the Protein:
- 1/2 Lb Protein (Beef, chicken, Tofu, or seafood)
- 1 Tbsp Chopped Fresh Garlic
- 1/4 Cup Grated Fresh Green Apple
- 1 Tbsp Soy Sauce
- 1 Tbsp Honey
- 2 Tbsp Sesame Oil
- For the Vegetables:
- 1 Cup Julienne Fresh Carrots
- 1 Cup Julienne Fresh Zucchini
- 1 Cup Julienne Fresh Shiitake Mushrooms
- 4 Cup Fresh Spinach
- 3 Cups Bean Sprouts
- 1 Cup Julienne Red Pepper
- Vegetable oil for cooking
- 1 Tbsp Chopped Fresh Garlic
- Salt to taste
- 2 tsp Soy Sauce
- 2 tsp Mirin or rice wine vinegar
- 1/4 tsp Sugar
- Toasted Sesame oil to taste
- For Sauce
- 1/4 Cup Gochujang Chili paste
- 1 Ounce Mirin
- 1 Ounce Rice Wine Vinegar
- 1/2 Tbsp Soy Sauce or Tamari
- 1 Tbsp Sugar
- 1 tsp Chopped Fresh garlic
- 1 Tbsp Sesame Oil
Instructions
- Marinate the protein: Slice meats, fish, or tofu in thin pieces or cubes. Mix all the other ingredients. Toss the protein in the marinade and set aside for at least an hour.
- Make the Sauce: Whisk all ingredients in a bowl. Set Aside.
- Cut and cook all the vegetables. Traditionally, all the vegetables are cut in Julienne strips. We recommend this for presentation, consistency, and ease of cooking. Cook each vegetable separately in a little oil over high heat. Just cook until al dente. Mix garlic, soy, mirin, sesame oil, salt and sugar to make a light marinade. Drizzle this over or toss each vegetable separately in this mix. Keep them separate for presentation.
- Cook the Rice: Boil the water or stock with a pinch of salt. Add the rice and stir. Simmer until cooked, but not falling apart.
- Cook the protein: Saute at high heat until cooked through.
- Fry the Eggs in a little Sesame oil. Cook them sunny side up, so the yolk is still runny. Be careful not to break the yolk. That is saved for when you are eating.
- Put the rice in bowls. Arrange the vegetables and protein on top, alternating colors. Place the egg on top in the middle. Sprinkle with sesame seeds and serve the sauce on the side and/or drizzled on top. Enjoy!
Notes
Traditionally, this is made with a lean beef cut into strips. But, you can substitute whatever protein you prefer: Chicken, Duck, Tofu, Shrimp, Fish, Beans, whatever. The marinade for the protein is light enough to transfer to other varieties of protein.
Most versions use a short grain rice. But you don't want sushi or glutenous rice. They tend to be too sticky. You want each grain of rice to be distinct, not breaking down into each other.
You can change up the vegetables too. Yo can add more or substitute things like asparagus, snap peas, patty pan squash, green beans, other colored peppers. Use whatever is available. Try Kale in place of or in addition to spinach.
Gochujang paste is a Korean Chili paste available in Asian Markets and some specialty stores. you can make your own with miso, chilis, sesame, honey, soy, and garlic. But, if you are going on a special trip for those ingredients, why not save the steps and just get a pre-made paste? 6 of one, half dozen of the other.