Monday, January 8, 2018

Bibimbop

Gwen was excited to recently receive a gift of stone bowls, and immediately began scheming to cook an authentic Korean meal.

Yield: 4 servings

Ingredients

  • 1 oz. fernbrake (goasri), optional
  • Beef marinade
    • 1 tsp soy sauce
    • 1/2 tsp sugar
    • 1/2 tsp minced garlic
    • 1 tsp chopped green onions
    • 1/2 tsp sesame seeds
    • Pinch black pepper
  • 7 oz. beef cut into thin strips
  • 5 oz. carrot
  • 1/2 zucchini
  • 4 oz. spinach
  • 4 oz. soybean sprouts
  • 2 2/3 tbsp sesame oil, divided
  • 4-5 cloves garlic, minced, divided
  • 2 tbsp water
  • 1/2 cup gochujang paste, divided
  • 4 tsp chopped green onions, divided
  • 1/2 tsp black pepper. dovoded
  • 2 1/2 tsp sesame seeds
  • 1 1/2 tsp salt
  • 2 cups dried rice (short grain or sticky)
  • 4 eggs

Directions

  1. Soak the gosari overnight.  Then wash twice in cold water and drain.
  2. Mix all beef marinade ingredients and add the beef.  Let rest overnight.
  3. Prepare carrot and zucchini by peeling and cutting julienne style.  Keep them separate.  (i.e. don't mix them together)
  4. Blanch the gosari for 10-20 minutes in boiling water, until soft.  Set aside.
  5. Blanch the spinach in boiling water for 1 minute.  Set aside.
  6. Blanch soybean sprouts with a pinch of salt for 5 minutes.  (Cover to avoid spreading the smell throughout your kitchen)  Rinse in cold water and drain, but do not squeeze out the water.  Set aside.
  7. Saute the gosari in 1 tsp of sesame oil.  Add 1/2 tsp minced garlic for 3 minutes on medium heat.  Add 2 tbsp water, 1 tbsp gochujang paste, & 1 tsp chopped green onions.  Saute for another 5-10 minutes until softened, adding additional water if it begins to stick to the pan.  Remove from the heat, add a pinch of black pepper, and 1/2 tsp sesame seeds.  Cover and let rest.
  8. In a clean pan, saute the carrots with 1 tsp sesame oil, 1/4 tsp salt, 1/2 tsp minced garlic, 1 tsp chopped green onions, a pinch of black pepper, and 1/2 tsp sesame seeds on medium heat for 3 minutes.  Cover and let rest.
  9. In a clean pan, saute the zucchini with 1 tsp sesame oil, 1/4 tsp salt, 1/2 tsp minced garlic, 1 tsp chopped green onions, pinch of black pepper, and 1/2 tsp of sesame seeds on medium heat for 3 minutes.  Cover and let rest.
  10. In a clean pan, saute the beef in sesame oil on high heat until fully cooked, about 5 minutes.  Cover and let rest.
  11. Season the spinach with 1/4 tsp salt, 1/4 tsp gochujang, 1/2 tsp minced garlic, 1/2 tsp sesame oil, 1 tsp chopped green onions, a pinch of black pepper, and 1/2 tsp sesame seeds.  Mix together with your hands.  Set aside.
  12. Season the soybean sprouts with 1/2 tsp salt, 1/2 tsp minced garlic, 1/2 tsp sesame oil, 1 tsp green oninos, a pinch of black pepper, and 1/2 tsp sesame seeds.
  13. Cook the rice according to package directions.
  14. If using stone bowls, heat them in the oven.  Remove from the oven, coat with sesame oil, and layer in a bed of cooked rice.  Return to the oven and bake for 15-20 minutes, until a golden brown crust begins to form on the rice.
  15. Fry the eggs.
  16. If desired, add more rice.  Spoon a dollop of gochujang sauce into the middle.  Top with the prepared ingredients as chosen, keeping each separate on top of the rice.
    • Gosari
    • Beef
    • Carrot
    • Zucchini
    • Spinach
    • Soybean sprouts
  17. Top each bowl with an egg.  Cover with the lid to retain the heat.  If desired, cook on the stovetop for 3-5 minutes to keep hot.
  18. Serve the bibimbop in the bowls.
Adapted from Crazy Korean Cooking.















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