Tuesday, April 5, 2016

Make Your Own Bibimbap

I promised you all a Bibimbap recipe before we went to California last (last) week.* Here it is. 

Once you have your Bulgogi organized and you’ve either made or bought Gochujang, it’s just a matter of stir-frying vegetables in separate batches and arranging the bundles prettily on top of the rice. A fried egg (or four) goes on top.

Some folks don’t fuss with the rice. They just put the cooked short grain rice in the bottom of a shallow, wide bowl and top it with the vegetables. I like the rice to be crispy, even crunchy, on the bottom, so you’ll see how to do that in the recipe below.

The amounts of the vegetables don’t have to be exact. Also add in or take out what you like and/or don’t like.

2 cups short grain white rice
Bulgogi (Use as little or much as you like. The recipe calls for 1½ lbs. of beef.)
4 carrots, cut into a thick matchstick
1 cup mushrooms, chopped
½ big red pepper, cut into a thick matchstick
1 zucchini, cut into a thick matchstick
1 bunch of kale, washed, stripped of center core and sliced into thin strips
1 container bean sprouts, washed well
Oil for stir-frying
2 tbls. oil for crisping the rice
For serving:
1 tbl. sesame oil 
a few spoonfuls Gochujang

(If possible, cook your rice earlier in the day or at least an hour or two before.) Wash the rice in several changes of water. Place in a heavy bottomed pot with 2½ cups water. (Purists would faint, but sometimes I get nervous and add as much as 3 cups of water. I’ve never noticed a difference.) Bring to a boil. Cover and turn heat to low. Cook for 20 minutes, without opening the lid. Let sit, covered, for 10 minutes, then spoon out onto a dinner plate and let cool until ready to use.

Stir fry each batch of vegetables separately in vegetable or olive oil in a wok or nonstick frying pan. Season each one lightly with salt.  

Heat 2 tbls. oil over medium heat in a Dutch oven. Add rice and pat down evenly. Cover and let cook for 10 to 15 minutes. If it’s cooking too fast, turn down heat just a bit.  Check to see if the rice has a nice crust. Arrange the vegetables and bulgogi on top of the rice.

Fry 4 eggs in a nonstick frying pan and carefully lay them on top of the vegetables and bulgogi. It’s prettier if you leave them sunny side up, but one of my eggs was a little snotty, so I’ll turn it over next time. Drizzle with sesame oil and serve with Gochujang. 

*(I posted some Cali pix on Instagram and Foodspotting.)


The Short (dis)Order Cook said...

The last time I had bibimbap it was at one of those takeout spots in the city that has a station for everything (pizza, pasta, deli, sushi, noodles, etc.) I remember they provided me with a lot of strange, unidentifiable ingredients in small containers - some of which tasted better than others. It's nice to see someone's actual recipe so I can know exactly what I'm getting.

Sue said...

Hi Rach,
That's funny that some things tasted better than others. More authentic bibimbap recipes have a lot of not-that-easy-to-find vegetables in them. I definitely kept mine mainstream.