Bibimbap (비빔밥)

25 March 2018 - Bibimbap (비빔밥)

Bibimbap, the word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.
Bibimbap ingredients are rich in symbolism. Black or dark colours represent North and the kidneys – for instance, shiitake mushrooms, bracken ferns or laver. Red or orange represents South and the heart, with chilli, carrots, and jujube dates. Green represents East and the liver, with cucumber and spinach. White is West or the lungs, with foods such as bean sprouts, radish, and rice. And finally yellow represents the centre, or stomach. Foods include pumpkin, potato or egg. (quoted from wikipedia)

Love it :D

The recipe is from My Korean Kitchen

Bibimbap  (비빔밥)
serves 3-4

Meat and meat sauce

• 100g (3.5 ounces) beef mince
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp minced garlic

Vegetables and other

• 250g (0.6 pounds) mildly seasoned spinach
• 350g (0.8 pounds) mildly seasoned bean sprouts (I used about 250g)
• 100g (3.5 ounces) shiitake mushroom
• 120g (4.2 ounces) carrots (1 small)
• 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
• 3 to 4 serving portions of steamed rice
• 3 or 4 eggs (depending on the serving portion)
• Some cooking oil to cook the meat, mushroom, carrots and eggs
• Korean seasoned seaweed, shredded (long thin cut)

Bibimbap sauce

• 2 Tbsp gochujang
• 1 Tbsp sesame oil
• 1 Tbsp sugar
• 1 Tbsp water
• 1 Tbsp roasted sesame seeds
• 1 tsp vinegar  (I used apple cider vinegar)
• 1 tsp minced garlic