Sunday, December 9, 2012

Bibimbap...A Signature Korean Dish

Bibimbap has a history. Scholars support that Bibimbap started from the ancestral ritual of mixing food offerings in a big bowl before partaking in it. Does this make eating Bibimbop a spiritual experience? I like to think so as I savor every bite of this signature Korean dish. It’s one of my favorite dishes.

It is not only beautiful to look at but it can easily be adjusted for different tastes and seasoning levels.
Honestly, this recipe is pretty tough to screw up. On a scale of 1 – 10, I would say that this is an easy 4.
Anyone, including my 12 year old neighbor can make it. I put her to the test this past weekend.
Whatever the experience is for you, it is sure to challenge you to perfect this recipe and it can be perfected.
I have made it with scallions and peanuts with great results. In fact, whatever I put in this recipe worked.
Bibimbop is a also a great way to use leftovers. Other than the red pepper paste and rice, everything else can be switched up.

I’ve tried it with both pork and chicken but this mixture was just made for beef.
Bon Appetit!
Prep Method:

Add 1 tablespoon of the sesame oil and cooked sticky rice and cook the rice for several minutes until the rice sizzles. Place a serving of rice in a big bowl.
Here is where you can show your food styling skills. Arrange a small amount of each prepared vegetable including bean sprouts and beef over the rice. Drizzle with a little sesame oil. Top the dish with an egg fried sunny-side up with toasted, sesame seed. Serve with red pepper paste sauce…any one you happen to love!
Preparing The Vegetables and Meat:
Julienne the carrots into match sticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat, sprinkling salt and pepper to taste.
Generously sprinkle salt over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1 clove garlic minced, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
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 and salt and pepper to taste.
Cut into tiny pieces. Mix in 1 tablespoon of soy sauce, 2 teaspoons of brown sugar, 2 teaspoons of sesame oil, 1 teaspoon of rice wine (optional), 1 tablespoon of chopped scallion, 2 cloves garlic minced, and a pinch of pepper. Marinate for 20 minutes.
Sauté in a skillet for 2 - 3 minutes over high heat.