Thursday, May 10, 2012

Bibimbap

Bibimbap is one of my favorite Korean dishes (I know, I have too many favorites :) ). In Korean restaurants, it is usually served in a stone pot/bowl where the rice at the bottom sticks to the stone and creates a crunchy layer. Since I don’t have a stone bowl at home, I usually prepare it just in a regular bowl. As much as I like the crunchy part, for some reason, I think that the homemade Bibimbap tastes much better than the restaurant one. I think one of the reasons the homemade one tastes so good is because I’ve found a really good recipe here. I like to add lots of hot pepper paste, mix it really well and eat.



Bibimbap

Serves: 4
Preparation Time:  30 minutes
Cooking Time: 20 minutes

Ingredients:
1 batch Spinach Side Dish (recipe here)
1 batch Soybean Sprouts Side Dish (recipe here)
1 medium Zucchini – cut into matchstick size pieces (about 10 ounces)
1 medium Carrot – cut into matchstick size pieces (about 5 ounces)
10 Shitake Mushrooms – thinly sliced (if using dried, soak in warm water for 15 minutes until soft)
14 ounces Ground Meat (I used ground Turkey)
4 Eggs
4 cups Cooked Rice
Korean Hot Pepper Paste (Gochujang) – to taste

Prepared ingredients in a platter
Seasoning:
A pinch of Salt
5 teaspoons Oil
6 1/2 teaspoons Soy Sauce (adjust to taste)
2 1/2 teaspoons Sugar
1 1/2 teaspoons Sesame Oil + plus more for serving
4 cloves Garlic – crushed or finely chopped
Freshly ground Black Pepper – to taste

Directions:
  1. In a large platter, place prepared Spinach and Soybean Sprouts.
  2. In a bowl, place Zucchini and sprinkle a pinch of salt. Mix well and keep for about 5 minutes. Squeeze out water and keep aside.
  3. Heat a large skillet over high heat. Once hot, add 1 tsp of oil and sauté Zucchini for few minutes until translucent and transfer to the platter.
  4. In the same skillet, add 1 tsp of oil and sauté Carrots for about 30 seconds and transfer to the platter.
  5. In the same skillet, add 2 tsp of oil and sauté Mushrooms for few minutes until lightly browned. Add 2 tsp soy sauce, 1 tsp sugar and cook for further minute. Add 1/2 tsp of sesame oil, stir well and transfer to the platter.
  6. In the same skillet, add 1 tsp of oil, add Ground Meat and cook until lightly browned stirring frequently. Add 4 cloves garlic, 4 ½ tsp soy sauce, 1 ½ tsp sugar, 1 tsp sesame oil & black pepper to taste and continue cooking for further minute. Transfer this to the platter.
  7. Cook the eggs sunny side up and keep aside.
How to Serve:
  1. Place rice in a large bowl and top it up with prepared meat and vegetables attractively.  Place egg in the center and serve with sesame oil and hot pepper paste on the side.
  2. Before eating, add few drizzle of sesame oil to the bowl along with desired amount of hot pepper paste. Mix really well with a spoon for few minutes and eat.
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