Bibimbap is rice mixed with vegetables, meat, and egg, or whatever is available. Before being named bibimbap at the beginning of the 20th century, the dish was called goldongban in the late 1300s during the Joseon Period. Bibimbap is typically served in a hot bowl and mixed at the table, cooking the egg in the process.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Rice:
Beef:
Vegetables and Eggs:
5 oz summer squash, julienned
5 oz cucumber, julienned
- 5 oz bean sprouts
- 5 oz fern fiddleheads, sliced
- 6 dried mushrooms, sliced with stems removed
- Salt, to taste
- Sesame oil, as needed for frying and serving
- 1 egg per person
Directions
- Combine the oil, water, and salt in a heavy pot with a lid and bring to a boil.
- Stir in the rice, cover, and set aside.
- Combine soy sauce, garlic, scallion, sesame oil, and rice wine.
- Add beef to sauce.
- Heat a wok, and add beef mixture.
- Sauté until fully cooked. Set aside.
- Combine all the vegetables in a colander, sprinkle them with salt, and let them rest in the sink to drain.
- Heat a couple tablespoons of sesame oil in a wok, and sauté the cucumber briefly.
- Sauté each vegetable separately, adding more sesame oil as needed.
- Fry eggs sunny-side up.
- Divide rice among serving dishes.
- Divide meat and vegetables among serving dishes.
- Top with egg and serve immediately with kochujang and sesame oil on the side.
For Rice:
For Beef:
For Vegetables and Eggs:
For Assembly:
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