Bibimbap, the traditional korean dish

Ingredients

The marinade:

• 2 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 1 garlic clove
• 5 g fresh ginger
• 200 g rump steak

The vegetables:

• 1 carrot (100 g)
• 1 zucchini (160 g)
• 1 onion
• 50 g mung bean sprouts
• 100 g baby spinach
• 100 g shiitake mushrooms
• 6 tsp sesame oil (approximately)
• 1 garlic clove
• 6 Tbsp soy sauce (approximately)

The eggs:

• 2 eggs

The sauce:

• 1 Tbsp gochujang (Korean fermented chili paste)
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 2 tsp sugar
• 1 tsp white sesame seeds

The rice:

• 120 g basmati rice
• 250 ml water

To garnish:

• Chives
• White sesame seeds

Materials

• 1 airtight container (or a bowl and plastic wrap)
• Paper towels (or a kitchen towel)
• 1 garlic press
• 1 knife
• 1 peeler
• 1 cutting board
• 1 frying pan
• 1 saucepan
• 2 shallow bowls

Preparation

• Marinade:
  Mix the soy sauce, rice vinegar, crushed garlic clove and fresh ginger.
• Cut the meat into strips and place it in an airtight container. Pour in the marinade, mix well and seal the container. Refrigerate for 1 hour.
  
• Vegetables:
  Peel and cut the carrot and onion into julienne strips. Peel the zucchini and cut it into half-moons.
• Wash the shiitake mushrooms with a damp cloth or paper towel and cut them into strips. Wash the mung bean sprouts and spinach. Cut the garlic clove into small pieces.
  
• Sauce:
  Mix soy sauce, sesame oil, Gochujang, sugar and golden sesame seeds.
• Rice:
  Pour the rice and water into a saucepan and cover. Bring to the boil and cook for 10 minutes covered over low/medium heat.
  
• Vegetables:
  Cook the vegetables one at a time.
  Pour a little sesame oil into a frying pan, add a little chopped garlic and quickly sauté the vegetables over medium-high heat before deglazing them with soy sauce.
• Onions and spinach will need to be cooked a little longer. They should be tender.
  
• Eggs:
  Cook 1 fried egg per person in sesame oil. You can also make a soft-boiled egg by cooking it for 6 minutes in boiling water.
• Meat:
  Quickly brown the meat and its marinade in a skillet over high heat.
  
• Plating:
  Place the rice in the bottom of the plate. Arrange the vegetables and the meat next to each other on the rice, leaving a space in the middle.
• Add bibimbap sauce to the center of the plate then place the fried egg.
  Decorate with sesame seeds and chopped chives.
  
• And there you have it—your bibimbap is ready!

Observations

Storing bibimbap:
We recommend eating bibimbap straight away. The vegetables, meat and eggs are cooked just before serving and won't taste the same if reheated.
You can still keep it in an airtight container in the refrigerator for up to 3 days. To reheat the dish, we recommend briefly pan-frying the meat and cooking a fried egg just before serving.

How to serve bibimbap?
There are two types of bibimbap: the classic version, served in a shallow bowl, and dolsot bibimbap, served in a hot stone bowl. In dolsot bibimbap, the meat or fish is cooked directly in the bowl.

Banchan: Bibimbap (like other traditional Korean dishes) is traditionally served with side dishes called "banchan." These may include kimchi (spicy fermented vegetables), seasoned steamed vegetables or other side dishes. Meals in Korea are very convivial: tables are laden with food, and it's customary to help yourself to the different banchan arranged around the dishes.

Meat or fish? You can serve bibimbap with marinated meat or fish, or even with tartare or raw fish. There are several variations of this dish.

The bibimbap sauce: You can pour it directly over the dish or place it in a small bowl beside your plate and add it little by little.

Chopsticks: Koreans traditionally eat with metal chopsticks and a matching round spoon. However, you can use bamboo or plastic chopsticks without any problem.

What vegetables should you use in bibimbap?
Feel free to use seasonal vegetables and replace the ones we've used with other vegetables you prefer or already have at home. This dish is perfect for avoiding food waste!

What rice should you use in bibimbap?
We used basmati rice, but you can also use black rice.

The egg:
You can top your bibimbap with a fried egg or a soft-boiled egg, or even a tamago egg. Usually eaten in Japan, it's a soft-boiled egg marinated overnight in soy sauce and mirin (a sauce made with sake).

Can you make vegetarian bibimbap?
Absolutely. For example, you can marinate tofu instead of meat, or simply leave out the meat.

Is bibimbap gluten-free?
Be careful: bibimbap may seem gluten-free, but soy sauce contains gluten. You can replace it with tamari, which is gluten-free. Some commercially produced gochujang may also contain gluten, so check the packaging.

What is gochujang, and where can I find it?
Gochujang is a spicy fermented chili paste with sweet and savory notes, used as a condiment in Korean cuisine. It's widely used in sauces served with popular Korean dishes. You can find it in Asian grocery stores and even in the international foods aisle of a well-stocked supermarket!

Cookware

Attributes

Questions

Photos of members who cooked this recipe