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salanaii · 2 years

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Bibimbap

비빔밥

Rice mixed with vegetables, meat, an egg, and chili pepper paste

Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회).

Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together.

There are many variations on this dish, from simple to elaborate, and this recipe I’m showing you today is for one you could consider “classic” bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. I’m also going to show you bibimbap prepared and served in a heated stone or earthenware bowl called dolsot-bibimbap (돌솥비빔밥). “Dolsot” means “stone pot” in Korean, and this version is well-known for the way the bowl makes a layer of crispy, crackling rice on the bottom of the bibimbap.

Even though we mix up bibimbap before we eat it, each ingredient needs to be prepared with care and individuality, bringing out their unique flavors, textures and colors so they come together beautifully in the bowl and deliciously in your mouth. The different ingredients aren’t random, they’re chosen because they balance, harmonize, and offset each other.

This recipe isn’t quick and easy, it takes some time to make. But if you’re really in a rush you can make a great bibimbap with the soybean sprouts, spinach, and carrot (or red bell pepper, or both), and gochujang, toasted sesame oil, and an egg— those items are unskippable!

I’m going to share some more bibimbap recipes on my website in the future, and you’ll see how many different variations there are. This version is a little different than the version in my cookbook, because I make a quick and simple soup with the bean sprouts. When I started my YouTube channel, bibimbap was one of the first recipes I made, because it’s such an essential dish in Korean cuisine. So I’m happy to remake the video now in HD with much better editing and instruction. I’ve been building up to this video by remaking videos for the ingredients, too. I remade yukhoe, and sigeumchi-namul, and my yukagaejang video has a lot of detail about preparing the mountain vegetable fernbrake.

So if you’ve been following my videos, you’re now ready to be a bibimbap master! Ready? Let’s start!

Ingredients (serves 4)

5 cups cooked short-grain rice

12 ounces soy bean sprouts, washed and drained

8 ounces of spinach blanched and washed with the excess water squeezed out by hand

1 large carrot

1 large red bell pepper

1 large zucchini

1 English cucumber

3 to 4 green onions, chopped

½ pound fresh lean cut of beef (fillet mignon, flank steak)

4 ounces fernbrake (gosari), fresh or soaked from ½ ounce dried gosari (details below)

1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours.

4 eggs

kosher salt

vegetable oil

toasted sesame oil

toasted sesame seeds

garlic

soy sauce

honey (or sugar)

Korean hot pepper paste (gochujang)

How to prepare dried fernbrake (gosari) for use

If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you’ll need to get it ready to eat. It’s fast if you have a pressure cooker, but if you don’t it will take some time.

With a pressure cooker:

Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes.

Drain and rinse in cold water a couple of times.

Drain. It should make 4 ounces.

In a pot on the stove:

In a large saucepan add ½ ounce of dried gosari to 7 cups of water. Bring to a boil over medium-high heat and boil for 30 minutes. Cover and let stand until cool, about 2 to 3 hours.

Rinse the fernbrake a couple of times, drain and put in a bowl. Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking.

Taste the gosari: It should be soft. If it’s tough, boil it again in a fresh pot of water for about 20 minutes and then let it sit, covered, until soft.

Drain. It should make 4 ounces.

Make rice

If you have a usual method for making rice or have a rice cooker, go ahead and make 5 cups of rice like you usually do. But here’s how I do it on a pot on the stove. 2 cups of dried rice makes about 5 cups of cooked rice.

Rinse 2 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear.

Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes.

Cook over medium high heat for 7 to 8 minutes until the surface is covered with abundant bubbles that are spluttering noisily and look like they’re about to overflow the pot. Turn the rice over a few times with a spoon and cover the pot again.

Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat.

Fluff the rice with a spoon to release excess steam. Let the rice stand, covered, at room temperature to keep it warm.

Prepare and cook the ingredients for bibimbap

I like to get a big platter and then put each vegetable on it as they’re ready. I think it looks really pretty, but you don’t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious!

Soybean sprouts:

Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later.

In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons toasted sesame oil. Put them on the large platter.

Spinach:

Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, ½ teaspoon kosher salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.

Other fresh vegetables:

Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating.

Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.

Cut the zucchini into matchsticks and mix with ½ teaspoon kosher salt.

Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon kosher salt.

Beef:

Cut the beef into matchsticks and put them in a bowl.

Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon sesame seeds with a spoon.

Cover and keep in the fridge until ready to use.

Mountain vegetables:

Cut the fernbrake (gosari) a few times into bite size pieces. Set aside.

Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside.

Let’s cook!

Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.

Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the bellflower roots and sauté for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.

Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add ½ teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter.

Serve

Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl.

In a regular, shallow bowl

Reheat the soybean sprout soup.

Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice.

Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with a raw egg yolk and gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side, and maybe kimchi too.

Dolsot-bibimbap in a hot earthenware bowl (ttukbaegi) or hot stone bowl (dolsot)

Reheat the soybean sprout soup.

Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each.

Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with a raw egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.

Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side and maybe kimchi too.

Eat

Gently but firmly mix everything together in the bowl with your spoon. Try not to crush the more delicate ingredients.

Eat with your spoon.

Posted on Sunday, January 6th, 2008 at 11:14 pm. Last updated on September 18, 2022.

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buzzerbeaterbin · 1 year

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Recent grub that has nourished me physically and mentally. While putting this together I realized I am essentially 85% rice...

🏡 Top row, home goodies: mom’s beautiful bibimbap vegetables and cucumber kimchi, including my all-time favorite gosari namul (fern); the most comforting greens soup with rice; homemade mango sticky rice which was exceptionally easy to make after having nearly 5 cups of rice leftovers from a chuseok potluck.

🏥 Middle row, hospital goodies: harvest bowl buffet at the dining hall; a poke bowl with inari AND soft tofu + beets, an up and coming regular in my veg rotation; a bowl from one of the many many halal carts stationed around campus. I swear by this one particular guy - his rice is so saffrony and rich, he uses some sort of sweetly/cinnamon spiced tahini sauce, and his falafel portioning is so generous.

🌆 Bottom row, city goodies: on the hunt to find my favorite panang curry in town. Nothing has beat my favorite that I’ve had in Ithaca but this one was more than sufficient on a very drunken night; a chipotle-style burrito bowl place near the school offers grilled pineapple and cacti (nopales) as add-ons and overall has extremely fresh veggies, absolutely insane; last but not least the best vegan pho I’ve ever had - intensely flavorful broth and a good portion of tofu and veggies that comes with.

#nourish

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pionia-milly · 2 years

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Watch "💥지금까지 왜! ✔명절나물3가지를 힘들게 만들었는지 후회했어요💯" on YouTube

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Korean's favorite namul 3 - Doragi mean ancester - Spinach namul - Gosari namul and also koreans love jimiche whis is dried pollack muchim/side dish so this 3 namuls and jinmiche and Jeon / pancake with Kimchi knows you can say you know Korean food base ♡

#Youtube

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mashinun · 5 years

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고사리나물 / Gosari-namul / Stir-fried fernbrake side dish

#maangchi #korean fod #fernbrake #고사리나물 #Gosari-namul

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missguomeiyun · 4 years

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Gosari namul (Korean fernbrake sidedish)

Soaked another batch of fernbrake to make “gosari namul” (”gosari” is fernbrake in Korean, & “namul” is a general term for edible grasses/leaves).

Okay, so. .. the last time I used fernbrake was to make yookgaejang in the instant pot. They became so soft after being cooked for 25mins. However, on stovetop, I had totally underestimated how long it’d take to ‘cook’ the fernbrake =S it took a long time.............

. . . continue boiling on low-medium heat for like 1.5 hrs o_O

Anyway, after cooking till it’s almost ready, I took it out of the pot, got rid of the water in the pot, & then I added soy sauce, rice syrup, a little bit of water & sesame oil to braise the fernbrake for another ~30mins or so.

Close to 2 hrs of cooking, this sidedish is done~

Sprinkled some sesame seeds on top before serving.

This can be served hot(/warm) or cold. I’ve tried it both ways & I prefer the cold version more. Or maybe bcos I had it cold overnight, so I ate it when it was shortly out of the fridge. I don’t know... when it was fresh & warm, the fernbrake was soft. After being chilled, the texture became a little more firm, & I found the flavour to be deeper/richer upon refrigeration. So up to you, I guess! Either way, it was delicious, & I will definitely make this again!

#homemade #homecooking #korean food #food #banchan #sidedish #fernbrake #gosari

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turkeyfeet8-blog · 5 years

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Stone Bowl BiBimBap

Hi! Dolsot Bibimbap is one of the most popular Korean foods among visitors to Korea. Today I will show you how to make this delicious food at home. This is my updated version of bibimbap recipe that I posted years ago. I had to delete my original bibimbap video on Youtube. To make the bibimbap video again, this time I made it even better by adding some other ingredients and show you how to make stow bowl bibimbap in details. I hope you like my upgraded version of bibimbap. 🙂

Yield: 2-3 Servings

Short Korean Lesson

Dol (돌) = Stone

Cheol (철) = Metal

Video Instructions

Main Ingredients:

Fernbrake Side Ingredients:

2 Cups Soaked Fernbrake

½ Cup Onion

1 Tbsp Soy Sauce

1 tsp Garlic, Minced

1 tsp Olive Oil

1 tsp Sesame Oil

Beef Ingredients:

Sauce Ingredients

Directions

In my opinion, bibimbap is all about good sauce. Whatever vegetables and other sides you put in your bibimbap, the sauce makes your bibimbap taste good. To make good bibimbap sauce, mix 3 Tbsp of hot pepper paste, ¼ tsp of soy sauce, ¾ tsp vinegar, 1 tsp of sugar, ½ tsp sesame oil, ¾ tsp of sesame seeds and ½ tsp of minced garlic. If the sauce is too thick, add about 1 Tbsp of water.

Next, let’s marinate the ground beef. In a bowl, mix ½ cup of ground beef, 1 tsp of soy sauce, 1 tsp of sugar, 1 tsp of cooking wine (optional), 1 tsp of sesame oil, ½ tsp of minced garlic, 2 pinches of salt, and 2 pinches black pepper all together.

Set it aside while you prepare the other ingredients. You can substitute the beef with mushrooms or firm tofu.

We call fernbrake ‘gosari’ in Korea. If you buy dried gosari, soak a handful in water overnight. If it is still not soft the next day, then boil it in water until it becomes soft.

We need 2 cups of softened gosari. Ready to use gosari can also be found in Korean grocery stores.

Cut the gosari into 3-inch long pieces, you can also slice up ½ cup of an onion to add to it.

In a pre-heated pan, add the gosari, onion, 1 Tbsp of soy sauce, 1 tsp of sesame oil, 1 tsp olive oil, and 1 tsp of minced garlic. Fry it for 10 minutes on medium-high. Then, the sogari namul is done.

Along with the gosari namul, I will also use about 1 cup each of musaengchae (korean radish side) and sigeumchi namul (Korean spinach side),

bokkeum kimchi (fried kimchi) (or chopped fresh kimchi), and kongnamul muchim (Korean soy bean sprout side) for today’s bibimbap recipe. These are typical ingredients that can normally be found in bibimbap, but seriously there is no rule for it, so you can grab whatever Korean sides or vegetables you have on hand for your bibimbap.

Now, let’s prepare some vegetable ingredients for better color, flavor, and nutrition. You can pick your favorite vegetables, but these are the common vegetables we use for bibimbap in Korea.

I will chop ½ cup worth of onion, ⅓ cup worth of carrot, ⅓ cup worth of zucchini, and ¼ cup worth of green onion into 2-inch long thin strips. The similar size of the vegetables makes your bibimbap look more neater when you assemble the dish.

Wipe a heated pan with an oiled paper towel to slightly grease the pan. Fry the onion with 1 pinch of salt for 3 minutes on medium-high.

After 3 minutes, remove the onion from the pan and do the same thing for the green onion. Fry it for 1 minute. The next one is zucchini for 2 minutes.

Fry the carrot with a pinch of salt for 2 minutes. I fried all the vegetables separately for a better appearance. However, many times, I just fry all the vegetables together at once in the same pan. For example, I start to fry the onion, then add carrot and zucchini, then add the green onion, and so on, based upon the cooking time of each vegetable.

Finally, fry the marinated beef for about 3 minutes on meidum-high.

We are getting closer to the end of the preparations. Cut about ½ cup worth of roasted dried laver into thin 2-inch strips with scissors.

Some people add the eggs raw, but if you want them cooked, fry them now. So, all the ingredients for bibimbap are ready now. Now, it is time for the fun.

To make deliciously crispy rice on the bottom of your stone bowl, as you get in a Korean restaurant. 😉 Drizzle 1 Tbsp of sesame oil on the bottom surface of your stone bowl for bibimbap. Swill it around your bowl so that the oil will be spread out evenly on the bottom. Make sure to get the oil about 2 inches off the bottom.

Put about 1¼ cups of freshly cooked short grain rice in the bowl and spread it on the bottom. I press down gently on the rice so that it cooks better with the sesame oil and becomes crispy golden brown later.

On top of the rice, put some of each ingredient that we prepared earlier.

It already looks very colorful and tasty.

Put your fried egg in the center of the bowl.

Place your stone bowl on your stove top and start to cook it on high. Depending on your stove temperature, the time can be slightly different, but it should be done in 5-6 minutes. When it is almost done cooking, you will hear this sizzling sound from the bottom of your bowl. That means your rice is getting crispy.

After 5 minutes, steam will come out of the bowl with a crazy amazing smell. Put your desired amount of bibimbap sauce in your bowl.

Mix everything with the sauce and eat. Please be careful not to burn your mouth. It is hot. When I mix it, I carefully leave a thin layer of rice at the bottom of the bowl undisturbed so that it continues cooking to get crispy. If you mix it into your bibimbap, you will not get much, if any, crispy rice.

Please try my bibimbap recipe and share your story with us. 🙂

Source: http://aeriskitchen.com/2019/02/bibimbap-ë¹ë¹ë°¥/

#read more #see more #check it out #interesting #learn more

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badgerkick0-blog · 5 years