Bibimbap #12
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Author: Ian Status: published Published: Jan 25,2010 license cc-by-nc-nd tags: recipe, cooking, tasty, mushrooms, carrot, spinach, beef, asian, marinade, australia, 2010, korean, nom, bibimbap, paste, fillet, gochuchang, bean shoots, melbourne, 2foodies,
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Share on TwitterLast night, we decided to try our hand at one of our favourite dishes - Bibimbap. This is an incredibly tasty Korean meal.
The end product for us was damn tasty but in hindsight we'd prepare less rice (probably half as much) and a little less veggies. We also got the cooking of the bulgogi out of order and ended up lightly cooking it in the wok rather than on the grill (so it ended up a little juicier).
Our Bibimbap recipe (ripped shamelessly from a blog long forgotten - sorry!):
Prep Time: 1 hr
Inactive Prep Time: 1 hr 30 min
Cook Time: 10 min
Serves: 4 servings
Ingredients
- Steamed white rice
- Bulgogi, recipe follows
- 1 carrot, julienned
- Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
- Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
- 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt (we used oyster mushrooms)
- 1 egg, cooked over easy (per person - light fried, one side, still runny)
- 1 tablespoon sesame seeds
- 1 tablespoon dark sesame oil
- Soy sauce, to taste
- Gochuchang Paste, recipe follows
Bulgogi:
- 1 450g scotch fillet steak
Marinade:
- 1/2 cup soy sauce
- 1 Korean pear or Asian pear, grated with juices (we used a Nashi)
- 2 tablespoons finely chopped garlic
- 1/2 small white onion, grated or sliced
- 1 tablespoon grated fresh ginger
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons toasted sesame oil
- 1 tablespoon ground red pepper
- 1/4 teaspoon ground black pepper
- 2 green onions, thinly sliced (we used shallots here)
- 1 (600ml) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
Gochuchang Paste (seasoned red pepper paste):
- 4 tablespoons gochuchang (available at Korean grocers)
- 1 tablespoon sugar
- 1 tablespoon sesame seeds
- 2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.
Method:
*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
1. Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
2. Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
3. Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
4. Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice.
5. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
6. When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
