Today, let me show you how to make authentic bibimbap! I’m pretty sure some of you couldn’t even try it because of its fancy presentation. But as always, if you follow my lead, there’s nothing to worry about! Alright, are you guys ready? Let’s get started!
BIBIMBAP (4 servings)
Ingredients:
- 14 oz (400g) Korean radish (or daikon)
- 1 cup thinly sliced green onion
- 1 cup finely diced yellow onion
- 1 cup ground beef (or ground pork, chicken, etc.)
- 1 cucumber
- 2 lettuce leaves
- 1 zucchini
- 1 carrot
- 6 shiitake mushrooms
- 2 cups soybean sprouts (or mung bean sprouts)
- 4 cups hot cooked rice, about 1 cup (210g) for each serving
- 4 tsp toasted sesame oil, divided
- 4 fried eggs, to serve
Radish:
- 1 tsp salt
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp toasted sesame oil
Meat Sauce:
- 1 tbsp sugar
- 5 tbsp soy sauce
- 3 tbsp oyster sauce
- 1 tbsp minced garlic
- 1 tbsp toasted sesame oil
- 1/3 cup (80ml) water
- Black pepper, to taste
Zucchini:
- 1 tbsp neutral-tasting oil
- Salt, to taste
Carrot:
- 1 tbsp neutral-tasting oil
- Salt, to taste
Shiitake Mushroom:
- 1 tbsp neutral-tasting oil
- Salt and pepper, to taste
- 1 tsp toasted sesame oil
Soybean Sprouts (or Mung Bean Sprouts):
- 1/2 tsp salt
Bibimbap Sauce:
- 3 tbsp Korean chili paste (gochujang)
- 1 tsp sugar (or light corn syrup)
- 1 tbsp water
Instructions:
MAKE TOPPINGS
-RADISH-
1. Cut the radish into thin matchsticks. Add 1 teaspoon salt and toss together. Let sit for 15 minutes. Drain out the water and squeeze out the excess water.
2. Add Korean chili pepper flakes and sesame oil. Mix together.
-MEAT SAUCE–
1. Thinly sliced the green onion (1 cup) and finely chop the onion (1 cup).
2. In a mixing bowl, add the green onion, onion, sugar, soy sauce, oyster sauce, minced garlic, sesame oil and 1/3 cup (80ml) of water. Mix together.
3. In a wok (or pan), heat the oil (1 tbsp) over medium heat. Once it’s heated, add the ground beef and black pepper to taste. Break up the beef and saute until the beef is cooked.
4. Pour in the sauce and simmer until most of the liquid has evaporated. Set aside.
-CUCUMBER & LETTUCE-
1. Cut the cucumber into thin matchsticks.
2. Cut some lettuce leaves into bite-sized pieces.
-ZUCCHINI-
1. Cut the zucchini into thin matchsticks.
2. In a pan, heat the oil (1 tbsp) over low heat. Once it’s heated, add the zucchini. Add a pinch of salt. Before it gets fully cooked, remove from the pan. Wipe off the pan with paper towels.
-CARROT-
1. Cut the carrot into thin matchsticks.
2. In the same pan, heat the oil (1 tbsp) over low heat. Once it’s heated, add the carrot. Add a pinch of salt. Cook until it starts to soften. Wipe off the pan with paper towels.
-SHIITAKE MUSHROOM-
1. Thinly slice the mushrooms.
2. In the same pan, heat the oil (1 tbsp) over low heat. Once it’s heated, add the mushrooms and salt and pepper to taste. Cook until they start to soften.
3. Turn off the heat. Finish with the sesame oil. Give it a final mix. Remove from the pan.
-SOYBEAN / MUNG BEAN SPROUTS-
1. Bring a pot of water to a boil. Add 1/2 teaspoon salt. Add the bean sprouts and blanch for 1 minute. (If you’re using mung bean sprouts, blanch them shorter.)
2. Drain and rinse under cold water. Squeeze out the excess water.
-BIBIMBAP SAUCE-
In a mixing bowl, mix together Korean chili paste, sugar, and water. (If you can’t handle spicy food well, you can just add more meat sauce. Still gonna be delicious. Don’t worry about it. )
#1 BIBIMBAP (1 serving)
Instructions:
1. Add 1 cup hot rice into a serving bowl. Add 1 teaspoon sesame oil. Place assorted vegetables and the meat sauce nicely.
2. Place a sunny-side-up egg on top. Serve with some bibimbap sauce. Enjoy~!
#2 DOLSOT BIBIMBAP
Normally, to make dolsot bibimbap, we use a stone bowl which is called “Dol-Sot”. However, we can’t buy this only for one dish.
Thus, I’m going to use this Ttukbaegi, a clay pot, this time. With this clay pot, you can cook not only dolsot bibimbap but also many Korean stews, so I think getting one ttukbaegi is not so bad.
NOTES:
- This clay pot does NOT work on an induction stove.
- When you wash a clay pot, you are NOT supposed to use soap/detergent. Since the pots are porous, they can absorb the soap. Thus, I recommend just using only hot water or rice water (the water you get from rinsing rice).
- After washing it, completely dry it.
Instructions:
1. Drop some sesame oil in a pot and coat it with a brush. Add 1 cup hot rice, vegetables, meat sauce, and raw egg yolk(or a sunny-side-up egg).
2. Place the pot on a stove. Cook for 3 minutes over medium-high heat. Reduce the heat to low heat and let sit for 2 more minutes. Finish with 1/2 teaspoon sesame oil. Serve with the bibimbap sauce.
WATCH FULL VIDEO
Bibimbap & Dolsot Bibimbap
4
servingsIngredients
14 oz (400g) Korean radish (or daikon)
1 cup thinly sliced green onion
1 cup finely diced yellow onion
1 cup ground beef (or ground pork, chicken, etc.)
1 cucumber
2 lettuce leaves
1 zucchini
1 carrot
6 shiitake mushrooms
2 cups soybean sprouts (or mung bean sprouts)
4 cups hot cooked rice, about 1 cup (210g) for each serving
4 tsp toasted sesame oil, divided
4 fried eggs, to serve
- Radish:
1 tsp salt
1 tbsp toasted sesame oil
- Meat Sauce:
1 tbsp sugar
5 tbsp soy sauce
3 tbsp oyster sauce
1 tbsp minced garlic
1 tbsp toasted sesame oil
1/3 cup (80ml) water
Black pepper, to taste
- Zucchini:
1 tbsp neutral-tasting oil
Salt, to taste
- Carrot:
1 tbsp neutral-tasting oil
Salt, to taste
- Shiitake Mushroom:
1 tbsp neutral-tasting oil
Salt and pepper, to taste
1 tsp toasted sesame oil
- Soybean Sprouts (or Mung Bean Sprouts):
1/2 tsp salt
- Bibimbap Sauce:
1 tsp sugar (or light corn syrup)
1 tbsp water
Directions
- Make Toppings
- Cut the radish into thin matchsticks. Add 1 teaspoon salt and toss together. Let sit for 15 minutes. Drain out the water and squeeze out the excess water. Add Korean chili pepper flakes and sesame oil. Mix together. Set aside.
- Thinly sliced the green onion (1 cup) and finely chop the onion (1 cup). In a mixing bowl, add the green onion, onion, sugar, soy sauce, oyster sauce, minced garlic, sesame oil and 1/3 cup (80ml) of water. Mix together. In a wok (or pan), heat the oil (1 tbsp) over medium heat. Once it’s heated, add the ground beef and black pepper to taste. Break up the beef and saute until the beef is cooked. Pour in the sauce and simmer until most of the liquid has evaporated. Set aside.
- Cut the cucumber into thin matchsticks. Cut some lettuce leaves into bite-sized pieces. Set aside.
- Cut the zucchini into thin matchsticks. In a pan, heat the oil (1 tbsp) over low heat. Once it’s heated, add the zucchini. Add a pinch of salt. Before it gets fully cooked, remove from the pan. Wipe off the pan with paper towels.
- Cut the carrot into thin matchsticks. In the same pan, heat the oil (1 tbsp) over low heat. Once it’s heated, add the carrot. Add a pinch of salt. Cook until it starts to soften. Wipe off the pan with paper towels.
- Thinly slice the mushrooms. In the same pan, heat the oil (1 tbsp) over low heat. Once it’s heated, add the mushrooms and salt and pepper to taste. Cook until they start to soften. Turn off the heat. Finish with the sesame oil. Give it a final mix. Remove from the pan.
- Bring a pot of water to a boil. Add 1/2 teaspoon salt. Add the bean sprouts and blanch for 1 minute. (If you’re using mung bean sprouts, blanch them shorter.) Drain and rinse under cold water. Squeeze out the excess water.
- Make the bibimbap sauce. In a mixing bowl, mix together Korean chili paste, sugar, and water. (If you can’t handle spicy food well, you can just add more meat sauce. Still gonna be delicious. Don’t worry about it. )
- Plate and Serve
- Add 1 cup hot rice into a serving bowl. Add 1 teaspoon sesame oil. Place assorted vegetables and the meat sauce nicely. Place a sunny-side-up egg on top. Serve with some bibimbap sauce.
- For Dolsot bibimbap, drop some sesame oil in a pot and coat it with a brush. Add 1 cup hot rice, vegetables, meat sauce, and raw egg yolk(or a sunny-side-up egg). Place the pot on a stove. Cook for 3 minutes over medium-high heat. Reduce the heat to low heat and let sit for 2 more minutes. Finish with 1/2 teaspoon sesame oil. Serve with the bibimbap sauce.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
1 Comment
They are impressive.