Gwen was excited to recently receive a gift of stone bowls, and immediately began scheming to cook an authentic Korean meal.
Yield: 4 servings
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.
Serve the bibimbop in the bowls.
Yield: 4 servings
- 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
- Soak the gosari overnight. Then wash twice in cold water and drain.
- Mix all beef marinade ingredients and add the beef. Let rest overnight.
- Prepare carrot and zucchini by peeling and cutting julienne style. Keep them separate. (i.e. don't mix them together)
- Blanch the gosari for 10-20 minutes in boiling water, until soft. Set aside.
- Blanch the spinach in boiling water for 1 minute. Set aside.
- 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.
- 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.
- 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.
- 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.
- In a clean pan, saute the beef in sesame oil on high heat until fully cooked, about 5 minutes. Cover and let rest.
- 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.
- 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.
- Cook the rice according to package directions.
- 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.
- Fry the eggs.
- 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.
- Soybean sprouts
Adapted from Crazy Korean Cooking.