ReceptnaptárBibimbap
Bibimbap is probably Korea's best-known food export: a bowl of rice crowned with individually prepared vegetables arranged in a circle, meat and a fried egg, all mixed together with gochujang. Its secret is not a complicated technique but the fact that each ingredient is prepared separately, to suit its own flavour, before they all come together.
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Method
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- Marinate the beef for at least 15 minutes in a mixture of soy sauce, chopped garlic and a tablespoon of sesame oil.
- Briefly fry or blanch the vegetables (carrot, courgette, mushrooms, spinach, soybean sprouts) one at a time, each in a little oil, so that each keeps its own colour and texture; salt each lightly and drizzle with a touch of sesame oil.
- Fry the marinated beef in a hot pan for a few minutes, until it is cooked through and lightly browned at the edges.
- Fry the eggs sunny side up in a separate pan, keeping the yolks runny.
- Put the rice into a deep bowl, arrange the different vegetables and the beef around it and place the fried egg in the centre.
- Add gochujang on the side and, before eating, mix everything thoroughly so that all the ingredients are evenly combined with the rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not skimp on preparing things one by one: if you fry everything together, the individual vegetables lose their character.
- The strength of gochujang varies from brand to brand, so start with less and add more gradually until you reach the heat you want.
- Served in a hot stone bowl (dolsot), the rice at the bottom turns crisp, so if you have one, give it a try.
- Tofu is an excellent choice instead of the meat for a vegetarian version.
Frequently asked questions
What is dolsot bibimbap?
This is the version of bibimbap served in a hot stone bowl, where the rice at the bottom turns crisp from the heat of the bowl by the time it reaches the table.
Why do the vegetables have to be prepared one at a time?
Because each has its own cooking time and flavour. This way every ingredient keeps its character and the bowl does not turn into a uniform mush.
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More korean ideas
- Kimchi bokkeumbap (kimchi fried rice)
- Bibim naengmyeon (cold spicy buckwheat noodles)
- Kongguksu (cold soy milk noodle soup)
- Dubu-jorim (fried tofu in soy sauce)
- Jangjorim (shredded beef braised in soy sauce)
- Myulchi bokkeum (stir-fried dried anchovies)
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