Bibimbap is probably one of the most well-known Korean dishes around the world. What makes this dish special? It’s a Korean classic, yet delicious, beautifully colorful, and easily adaptable for countless variations.
Bibimbap means a combination of mixture (bibim) and rice (bap). It’s rice mixed with various vegetables. It’s usually served by arranging the vegetables on top of the rice, then mixing at the table. To eat, add a little sesame oil and gochujang of your choice to the prepared bowl and mix everything together with a spoon.
What are the components of a traditional bibimbap?
As already mentioned, bibimbap is a very diverse meal, nonetheless, it had several primary components. It generally includes sautéed vegetables like, carrots, mushrooms and some seasoned vegetables (Namul in Korean) like spinach and peanut sprouts.
If you want to add meat, both raw and cooked meat works well. Koreans usually eat some beef with this rice dish.
Which rice is best for bibimbap?
Korean recipes usually call for medium or short-grain rice. Medium-grain rice, also called Calrose rice, is not as starchy as short-grain rice (which is used for sushi), but the two are often used interchangeably.
Gochujang, a versatile Korean pantry staple
Gochujang, a fermented chili paste, is an essential ingredient in the Korean pantry. Here, a dollop of gochujang is added before mixing into the bibimbap, giving every spoonful of rice and vegetables a nice jolt of heat. Now that you have a tub in the fridge, use gochujang in these delicious recipes:
“It takes a little time to prepare the different vegetables, but the resulting bowls of bibimbap are so colorful and delicious! There was a wonderful mix of textures and flavors, and you can add as much gochujang as you like to suit your tastes. I also cooked up some marinated beef from my local Korean market and a fried egg to make it an even more filling meal.” – Patty Lee
Classic Bibimbap Recipe
- 2 cups medium-grain Korean, or Japanese rice
- 1 large cucumber, sliced into thin strips
- 1 1/2 cups peanut sprouts
- 1 teaspoon salt, divided, more as needed
- 4 teaspoons sesame oil, divided, more as needed
- 2 dashes sesame seeds, divided
- 1 pound spinach
- 2 medium carrots, sliced into thin strips
- 10 shiitake mushrooms, rehydrated if dry, sliced
- 1 medium zucchini, sliced into thin strips
- 1/2 pound cooked beef, optional
Fried or medium-boiled eggs, optional
Gochujang, or red pepper paste, for serving
Gather the ingredients.
1. Place the cucumber in a sieve and sprinkle with 1/2 teaspoon salt. Mix with your hands and let stand for about 20 minutes. Rinse under running water, then drain.
2. Boil water in a medium-sized pot. Add the peanuts and blanch for 30-60 seconds, until the edges are slightly wilted and still crunchy. Remove with a spoon and transfer to a small bowl.
3. Cool enough to be safe to handle, then gently squeeze out excess water into the sink. Season the bean sprouts with 2 teaspoons sesame oil, 1/2 teaspoon salt, and a dash of sesame seeds.
4. Bring the water to a boil and add the spinach to the pan. Cook for 1-2 minutes until the spinach has absorbed the water. Remove with a slotted spoon and transfer to a medium bowl.
5. Cool enough to be safe to handle, then squeeze out excess water into the sink. Season with the remaining 2 teaspoons sesame oil, the remaining 1/2 teaspoon salt, and the remaining sesame seeds.
6. Heat a pan and pour a little oil in it but the heat should be moderately high. Cook the carrots over high heat with the oil and salt until the carrots begin to soften but still have some crisp to them, about 2 minutes. Transfer to a plate and set aside From the pan.
7. Next, you fry the mushrooms in the same pan till they turn golden brown and add seasoning by sprinkling some salt and if the pan is dry add some oil. Stir and fry till soft and slightly brown approximately 5 minutes. Turn out on to a plate with a spatula and set aside.
8. Add a drizzle of oil to the pan. Sauté the zucchini with a dash of salt until they soften, about 4 minutes.
9. Place the cooked rice in a large bowl and place the vegetables on top.
10. If desired, place beef, egg, or both in the center.
11.Serve each serving with a small bowl of gochujang and sesame oil.
Recipe Variations
- This recipe calls for 6 vegetables, but you can make it with just 3 or 4 vegetables or whatever you have in your fridge.
- Use brown rice in place of the white rice, if desired.
- You can also top the bibimbap with just a fried egg. The reason for the popularity of this dish is that it is not only very tasty, but it is also completely versatile.
FAQs
1. What is Bibimbap?
Bibimbap is one of most favorite Korean food as it translates directly to ‘‘mixed rice’,’‘ Bibimbap is warm rice that has been topped with seasoned vegetables, chili paste gochujang, a fried egg, obligatory rimmed circle of meat and a sprinkling of sesame seeds and served with a bowl of soup.
2. Here are the necessary ingredients that are used to prepare a Classic Korean bibimbap;
Common side dishes are rice steamed in a banana leaf and sautéed spinach, bean sprouts, carrots, zucchini, mushrooms, gochujang, a fried egg, and finally bulgogi marinated beef. Sesame oil and seeds are also included for some flavor boost.
3. Is it possible to make bibimbap for vegetarian or vegan?
Indeed, the bibimbap dish can be a vegetarian, or even a vegan one, in case the meat and egg are excluded from it. If desired, you can add more vegetables or seasoned tofu or tempeh for a protein source. Make sure that the gochujang used and other seasonings used in the dish are vegan compliant.
4. Which kind of rice should I use, for bibimbap you may ask?
As a staple ingredient of Bibimbap, it is recommended to use short-grain-white rice or sushi rice since it is sticky. However, using brown rice or any type of rice of the user’s preference is also possible for the dish.
5. The Bibimbap sauce is very simple to make and you only need the following ingredients;
The main ingredients for the Bibimbap sauce include Gochujang Korean chili paste and the sesame oil and sugar sometimes,reserved_special_token_265|> water or vinegar. Combine these ingredients until you get a homogenous mix.
6. That is a rather counterintuitive question but bibimbap is usually served hot.
Bibimbap is usually eaten hot; the moisture from the vegetables is warm and the egg is always freshly scrambled. The hot stone bowl version (dolsot bibimbap) maintains the hot temperature of the bowl with the help of which it makes the bottom layer of rice crispy.
Conclusion
Classic Korean Bibimbap is a vibrant and satisfying dish that brings together a harmonious blend of flavors and textures in a single bowl. With its foundation of warm rice topped with a variety of seasoned vegetables, a fried egg, and often marinated beef, Bibimbap offers a well-balanced and nutritious meal. The key to its deliciousness lies in the combination of fresh, high-quality ingredients and the iconic gochujang sauce, which adds a touch of spicy, savory depth.
Aslo Read :“Delicious Chicken Taco Torta Recipe: A Flavorful Mexican Sandwich”