Bibimbap is a mixed rice dish that has been called Korea’s national dish. In fact, if you attend a government-sponsored conference in Korea, you may be presented with the opportunity to stir a giant cauldron of bimbimbap with your fellow attendees. I have done this myself (with a big wooden spoon shaped like a canoe paddle) and it was rather fun.
But I digress. Though mixing and eating bibimbap is enjoyable, cooking it is rather laborious. Since bibimbap consists of multiple types of sautéed vegetables and beef, making it involves a lot of chopping and several batches of frying. This recipe cuts down on some of that work, so I am giving it the (not-very-original) name of “Easy Bibimbap.”
Easy Bibimbap (Rice Mixed With Beef And Vegetables) — 비빔밥
4 large servings
Ingredients
- 3 c. uncooked rice
- ½ lb. lean beef
- 1 cucumber
- 1 zucchini
- 1 green onion (or 3 scallion stalks)
- ½ lb. fresh bean sprouts
- 2 eggs
- 2 Tbsp. sesame oil
- salt
- gochujang (Korean hot red pepper paste)*
Beef seasoning:
- 2 Tbsp. soy sauce**
- 1 Tbsp. chopped green onion
- ½ tsp. garlic powder
- dash of black pepper
- 1 Tbsp. sesame oil
Bean sprout seasoning:
- 1 Tbsp. chopped green onion
- 1 Tbsp. sesame oil
- 1 Tbsp. soy sauce**
*You can buy gochujang in plastic, tub-like containers at Asian grocery stores or for $10 on Amazon.com. The tubs are easy to identify, even if you don’t read Korean, because they are always red in color, to match their contents. (See photo above.)
**To make this recipe gluten free, I used San-J Organic Tamari Gluten-Free Soy Sauce (available at Whole Foods or for $6.69 + shipping on Amazon.com.)
Steps
- Place rice and 4½ c. water in pot. Bring pot to boil and reduce heat to simmer for 20 minutes. Turn off heat and let rice sit for 10 minutes.
- Cut beef into thin strips. Mix with beef seasoning ingredients and stir fry in skillet.
- Slice cucumbers into very thin rounds, sprinkle with 1 tsp. salt and let stand 10 minutes. Press out excess liquid and sauté quickly in 1 Tbsp. sesame oil.
- Add chopped green onion to sautéed cucumbers.
- Follow same procedure for zucchini.
- Wash bean sprouts. Drop bean sprouts into a pot of boiling water and let pot return to a boil for one minute. Drain sprouts and mix them with bean sprout seasoning ingredients.
- Beat eggs with a pinch of salt and make thin egg pancakes. Slice egg pancake into thin strips.
To serve:
- Dish hot rice into large bowls and arrange vegetables and beef on top.
- Garnish with egg pancake strips.
- Mix gochujang with water to form a more diluted paste. (Use 1 tsp. of water for every 1 Tbsp. of gochujang. You can also add a drop of vinegar.)
- Add gochujang to rice and mix with large spoon.
[Recipe from “Korean Cooking”, an out-of-print cookbook created by the Korean Institute of Minnesota.]