How to Cook Fancy Korean Bibimbap

  • 3 min read
  • Dec 18, 2021

Korean Bibimbap. Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). Bibimbap is to Korean cuisine what apple pie is to American cuisine.

Korean Bibimbap Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots. The main ingredient for the sauce is gochujang, Korean fermented red pepper paste, a staple in Korean cooking. My delicious bibimbap sauce only takes a minute to make by simply mixing together gochujang, sesame oil, water and sugar. You can have Korean Bibimbap using 23 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Korean Bibimbap

  1. Prepare of Ingredients.
  2. It’s 1 cup of short grain japanese rice.
  3. It’s 1 of medium size carrot – thin slices.
  4. It’s 200 grams of spinach – chopped approx 2-3 inche.
  5. You need 200 grams of soya bean sprouts.
  6. It’s 100 grams of chicken thighs – sliced.
  7. Prepare 10 of button mushrooms – sliced.
  8. You need 1 of salt.
  9. Prepare 1 of sesame oil.
  10. You need 1 of roasted sesame.
  11. You need 1 of garlic – chopped.
  12. Prepare 1 of chopped fried shallots.
  13. Prepare 1 of water.
  14. Prepare 1 of cooking oil.
  15. Prepare 1 of Lee kum lee korean marinade sauce.
  16. It’s 1 large of eggs.
  17. You need of seasoning sauce.
  18. You need 2 tbsp of Lee kum lee korean marinade sauce.
  19. You need 1 tbsp of roasted sesame.
  20. It’s 1 tbsp of chopped fried shallots.
  21. It’s 1 tsp of diced garlic.
  22. You need 1 tbsp of sesame oil.
  23. You need 1 tbsp of water.

Tofu Bibimbap – vegan Spring Bibimbap with Canned Tuna Today's recipe is bibimbap, a super-popular Korean dish you might have heard about already! It's made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회). Bibim (비빔) translates as "mixed," and bap (밥) means "cooked rice," so bibimbap literally means. Bibimbap – Trust the Koreans to transform the humble rice bowl into a recipe that's revered all around the world!

Korean Bibimbap instructions

  1. Carrot. Heat wok, add 1 tsp oil. Once heated, add carrot and a pinch of salt. Fry for approx 2-3 mins..
  2. Mushroom. Heat wok, 1 tsp oil. Once heated, add mushrooms and a pinch of salt. Fry for approx 2-3 mins..
  3. Spinach. Boil water (enough to cover spinach). Once boiled, 1 tsp oil, and pinch of salt. Add spinach, cook for 30 seconds. Remove from pot, run spinach under tap water, squeeze spinach to remove excess water. Add 1 tsp fried shallots, roasted sesame, 1/2 tsp garlic, and 1 tbsp of sesame oil. Mix well..
  4. Soya bean sprouts. Boil water(enough to cover soya bean sprouts). Once boiled, 1 tsp oil and pinch of salt. Add soya bean sprouts, cook for approx 3-4 mins. Remove from pot, run under tap water, squeeze to remove excess water. Add 1 tsp fried shallots, roasted sesame, 1/2 tsp garlic and 1 tbsp sesame oil. Mix well..
  5. Chicken. Remove fats and skin from chicken thigh. Chopped into small pieces. Add 1 tbsp korean marinade sauce. Mixed and stored in refrigerator for at least 1 hour. Stir fry chicken..
  6. Egg. Pan fry egg..
  7. Scope rice and display dishes in sections, you may also add ready made kimchi. Add the seasoning sauce. Mix rice,dishes and sauce evenly!.

With a kaleidoscope of seasoned sautéed vegetables, Korean marinated beef, and the signature fried egg, the thing that really seals the deal is the bright red, spicy Bibimbap Sauce that I can't get enough of. Mix it all up into one big delicious mess, then dig in! South Korean Bibimbap is arguably one of their most popular dishes. It is often served in a large stone bowl called a "dolsot" that keeps the rice sizzling and whole dish warm. I decided to make this dish for lunch after our South Korean feast.