Bibimbap (Korean Rice Bowl with Vegetables and Chicken)

27 May

Here is another Korean dish that I truly love, Bibimbap. Basically, it is a large bowl of rice topped with an array of individually prepared vegetables and chicken (or beef) and served with seasoned red pepper paste (gochujang). If you can serve this in a sizzling hot stone bowl, that would be highly recommended. But since I don’t have stone bowls at home, I opted for claypots instead. It works equally fine 😉

This recipe looks long indeed as there are plenty of side dishes to be included. But if you want the easy way out, you can just make 3 – 4 toppings as desired.

Ingredients

  • 3 cups cooked rice
  • 250 grams chicken (or beef)
  • 4oo grams mung bean sprouts
  • 2 zucchinis
  • 2 carrots
  • 1 bunch spinach
  • 1 packet shiitake mushrooms
  • 4 eggs
  • 7 garlic cloves
  • 2 or 3 scallions, chopped
  • light soya sauce
  • sesame oil
  • roasted sesame seeds
  • salt and pepper
  • vegetable oil

Red pepper paste (gochujang) sauce

  • 4 tablespoons of Korean red pepper paste (gochujang)
  • 1 tablespoon of sugar
  • 1 tablespoon of sesame oil
  • 3 tablespoons of water

Directions

Cook the rice in a rice cooker, using a little less water than called for. The rice for bibimbap should be a little drier than usual. Prepare all other ingredients.

Assemble: Place a serving of rice in a big bowl. (If using a stone bowl, heat it on medium heat until hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and chicken (or beef) over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce.

Chicken / Beef / Shiitake mushrooms: Cut into thin 2-inch long strips. Mix in 1 tablespoon of light soya sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 1 tablespoon of chopped scallion, 2 cloves garlic minced and a pinch of pepper. Marinate for 20 minutes. Saut̩ in a skillet for 2 Р3 minutes over high heat.

Mung bean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 clove garlic minced, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.

Spinach: Blanch the spinach in salted boiling water only until wilted, 30 – 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 clove garlic minced, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.

Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and set aside for 10 Р15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add 1 tablespoon of chopped scallion and 1 clove garlic minced. Saut̩ in a lightly oiled skillet for 1 Р2 minutes over medium high heat.

Carrots: Julienne the carrots into match sticks. Saut̩ in a lightly oiled skillet for 1 Р2 minutes over medium high heat, sprinkling salt and pepper to taste.

Combine all of the sauce ingredients in a small bowl and mix thoroughly.

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