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salanaii · 2 years ago

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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: ��회).

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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your-wellness-journey · 14 days ago

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Moringa Powder in Korean Cuisine: A Nutritious Twist on Traditional Flavors

Korean cuisine is revered not only for its complex flavors and rich history but also for its emphasis on health and balance. From the well-known Kimchi to the hearty Jjigae (stews), Korean dishes are designed to nourish the body and soul. One ingredient that’s been making waves in global food trends is Moringa powder. Known as the "Miracle Tree," Moringa has been used for centuries in various cultures for its impressive health benefits. In this blog, we will explore how Moringa powder can elevate your favorite Korean dishes, blending tradition with modern nutrition. And as we take this culinary journey, we’ll highlight how Pura Vida’s Moringa powder can be your go-to ingredient for adding this powerhouse of nutrients to your kitchen.

What is Moringa Powder?

Before diving into the delicious ways you can incorporate Moringa into your meals, let’s take a moment to understand what Moringa is and why it's earned its place as a superfood.

Moringa is a small tree native to parts of Africa and Asia. Its leaves are packed with vitamins, minerals, and antioxidants that have made it an essential ingredient in many wellness products. From supporting immunity to promoting skin health, Moringa is a true nutritional powerhouse.

The leaves of the Moringa tree are dried and ground into a fine powder, which can be added to smoothies, soups, teas, or even baked goods. This powder is rich in nutrients like Vitamin C, A, calcium, iron, and potassium—essential for maintaining overall health and energy levels. What’s more, Moringa contains compounds that can help fight inflammation and combat oxidative stress, which means it not only tastes good but does good for your body too.

At Pura Vida, we source only the finest, organic Moringa powder, ensuring that you get all the benefits of this amazing plant in every scoop. By incorporating Pura Vida’s Moringa powder into your diet, you can enjoy a nutrient-rich, clean boost that fits perfectly into your daily routine.

Moringa’s Nutritional Benefits for Korean Cuisine

Korean cuisine has always been known for its focus on wholesome ingredients. Dishes like Kimchi, Bibimbap, and Jjigae are packed with probiotics, fiber, and vegetables. Moringa powder, with its dense nutritional profile, is a perfect complement to this health-conscious tradition. It can enhance the health benefits of these dishes, making them even more beneficial for the body.

Immunity Boosting: Moringa is rich in Vitamin C, which helps strengthen the immune system. It pairs well with Korean dishes, many of which are known for their immune-boosting properties, like Kimchi. By adding Moringa powder to your Kimchi, you can increase its Vitamin C content, supporting your immune system, especially during cold and flu season.

Anti-Inflammatory: Moringa has natural anti-inflammatory properties. This complements Korean dishes that are designed to help with inflammation and digestion. Jjigae (Korean stew) or Namul (seasoned vegetable dishes) can benefit from Moringa’s natural anti-inflammatory benefits, promoting digestion and overall well-being.

Rich in Nutrients: Moringa is a powerhouse of vitamins, minerals, and protein. When added to traditional Korean dishes, it can boost the nutritional value of meals, ensuring you're getting the most out of your food.

How Moringa Powder is Used in Korean Cooking

Korean cuisine is diverse, with flavors ranging from spicy to sweet and sour. Moringa powder, with its mild flavor and nutritional benefits, can be seamlessly incorporated into many dishes. Here’s how you can use Moringa powder in your Korean cooking:

1. Moringa Kimchi

Kimchi is a classic Korean dish that is enjoyed with almost every meal. By adding Moringa powder to your homemade kimchi, you’ll enhance its nutritional profile, making it even more beneficial for digestion, immune health, and overall wellness.

Ingredients:

1 medium Napa cabbage, chopped

3 tablespoons sea salt

2 cups water

1 tablespoon Pura Vida Moringa powder

4 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon fish sauce (optional for a more authentic taste)

2 tablespoons gochugaru (Korean chili flakes)

1 tablespoon sugar

2 tablespoons rice vinegar

3 green onions, chopped

Instructions:

Prepare the cabbage: In a large bowl, toss the chopped Napa cabbage with the sea salt and let it sit for about 1-2 hours to wilt and soften.

Make the paste: In a separate bowl, combine the minced garlic, ginger, fish sauce, gochugaru, sugar, rice vinegar, and Pura Vida Moringa powder. Mix into a paste.

Rinse the cabbage: After the cabbage has softened, rinse it thoroughly to remove excess salt and pat it dry.

Combine and mix: Add the cabbage and green onions to the paste and mix thoroughly with your hands (wear gloves to avoid the chili flakes from irritating your skin).

Ferment: Transfer the mixture to a clean glass jar and press it down tightly to remove air bubbles. Cover the jar and let it ferment at room temperature for 2-3 days. Once it's fermented to your liking, store it in the fridge for up to a month.

2. Moringa Bibimbap

Bibimbap is a colorful and nutrient-packed rice dish, and with the addition of Moringa powder, it becomes an even healthier option. The mild flavor of Moringa pairs beautifully with the spicy gochujang sauce, making this a nutritious meal the whole family will love.

Ingredients for Bibimbap:

2 cups cooked short-grain rice (preferably cooled)

1 cup spinach, blanched and squeezed dry

1/2 cup bean sprouts, blanched

1 small zucchini, julienned

1/2 cup shiitake mushrooms, sliced

1 carrot, julienned

1 tablespoon sesame oil

1 egg (fried sunny-side up)

1 tablespoon Pura Vida Moringa powder

Gochujang Sauce (Bibimbap Sauce):

2 tablespoons gochujang (Korean chili paste)

1 tablespoon sesame oil

1 tablespoon sugar

1 teaspoon rice vinegar

1 tablespoon Pura Vida Moringa powder

1 tablespoon water

Instructions:

Prepare the vegetables: Heat a pan over medium heat and sauté the zucchini, carrots, mushrooms, and spinach separately in sesame oil until soft. Season lightly with salt.

Prepare the rice: In a bowl, fluff the cooked rice and stir in 1 tablespoon of Pura Vida Moringa powder to give the rice a vibrant green color and added nutrition.

Make the sauce: In a small bowl, whisk together gochujang, sesame oil, sugar, rice vinegar, water, and Pura Vida Moringa powder until smooth.

Assemble the Bibimbap: In a large bowl, place the Moringa-infused rice as the base. Arrange the sautéed vegetables (spinach, zucchini, carrots, mushrooms, and bean sprouts) on top in sections. Place a fried egg in the center.

Serve: Drizzle with the Moringa-infused gochujang sauce. Mix everything together before eating. Enjoy the healthy and flavorful Bibimbap!

3. Moringa Doenjang Jjigae (Soybean Paste Stew)

Doenjang Jjigae is a rich and comforting stew made with soybean paste, tofu, and vegetables. Adding Moringa powder to the broth boosts its nutritional profile, making it an even more powerful immune-boosting meal.

Ingredients:

1 tablespoon sesame oil

1 small onion, sliced

2 cloves garlic, minced

1 tablespoon Pura Vida Moringa powder

3 tablespoons doenjang (Korean soybean paste)

4 cups water

1 small zucchini, chopped

1 medium potato, peeled and diced

1/2 block tofu, cut into cubes

2 green onions, chopped

1-2 dried red chilies (optional for extra heat)

Instructions:

Sauté aromatics: In a large pot, heat the sesame oil over medium heat. Add the onion and garlic and sauté until fragrant.

Add Moringa powder and soybean paste: Stir in Pura Vida Moringa powder and the doenjang (soybean paste). Cook for 1-2 minutes to let the paste release its flavor.

Add vegetables and water: Add the zucchini, potato, and dried red chilies to the pot, followed by the water. Bring to a boil, then lower the heat and simmer for 20 minutes or until the vegetables are tender.

Add tofu: Stir in the tofu cubes and cook for another 5-7 minutes.

Finish and serve: Add the chopped green onions and adjust the seasoning with salt or more doenjang to taste. Serve hot with steamed rice.

4. Moringa Korean BBQ Marinade (For Samgyeopsal or Bulgogi)

Korean BBQ is a fun and flavorful meal, and this marinade adds a healthy twist with Pura Vida Moringa powder. The added Moringa will provide extra nutrients while complementing the savory flavors of the beef or pork.

Ingredients:

1 tablespoon Pura Vida Moringa powder

1/4 cup soy sauce

2 tablespoons sesame oil

1 tablespoon honey or brown sugar

2 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon rice vinegar

1 tablespoon gochujang (Korean chili paste)

1 pound beef (Bulgogi) or pork (Samgyeopsal), thinly sliced

Instructions:

Make the marinade: In a bowl, whisk together the Pura Vida Moringa powder, soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, and gochujang.

Marinate the meat: Place the sliced beef or pork in a resealable bag or bowl and pour the marinade over the meat. Seal the bag or cover the bowl and refrigerate for at least 30 minutes to let the flavors infuse.

Grill: Heat a grill or skillet over medium-high heat. Grill the marinated meat until cooked through, about 3-5 minutes per side, depending on thickness.

Serve: Serve with fresh lettuce leaves, rice, and your favorite Korean side dishes (banchan).

5. Moringa Smoothie with Korean Touch

For a quick and easy way to enjoy the health benefits of Moringa, try this smoothie that blends Moringa with the sweet, earthy flavors of Korean Barley Tea.

Ingredients:

1 cup chilled Korean Barley Tea (Boricha)

1/2 banana

1/2 cup spinach or kale

1 tablespoon Pura Vida Moringa powder

1 tablespoon honey (optional)

1/2 cup ice cubes

Instructions:

Blend the smoothie: In a blender, combine the chilled barley tea, banana, spinach, Pura Vida Moringa powder, honey, and ice cubes.

Serve: Blend until smooth, then pour into a glass and enjoy this refreshing, nutrient-packed smoothie with a Korean twist.

Health Benefits of Moringa in Korean Dishes

Adding Moringa powder to Korean cuisine not only enhances the flavor but also adds a host of health benefits that align with the philosophy of Korean food. Traditional Korean food is all about balance—balancing the five tastes (sweet, sour, salty, bitter, and umami) and balancing the body’s needs. Moringa powder fits perfectly into this balance, offering a range of health benefits:

Antioxidant Power: Moringa is packed with antioxidants that help combat oxidative stress in the body. This is important for protecting cells from damage and supporting overall health.

Anti-Inflammatory: The anti-inflammatory properties of Moringa make it an excellent addition to dishes like Jjigae and Kimchi, where inflammation-fighting ingredients like garlic, ginger, and chili peppers are already present.

Nutrient Dense: Moringa is one of the most nutrient-dense plants on the planet. By incorporating it into your meals, you ensure that you’re getting a healthy dose of vitamins and minerals like calcium, iron, and potassium.

Boosts Energy: If you're feeling sluggish or fatigued, Moringa’s rich content of B vitamins can help boost your energy levels. Moringa in your meals can keep you feeling energized throughout the day.

Moringa Powder in Modern Korean Fusion

While traditional Korean food is fantastic on its own, modern Korean fusion cuisine has also embraced the addition of superfoods like Moringa powder. From trendy cafes in Seoul to international restaurants, chefs are using Moringa to create innovative twists on classic dishes.

For example, imagine a Moringa-infused Korean BBQ or Moringa pancakes served with honey and fruit at a brunch spot. The possibilities are endless when you combine the rich, earthy flavor of Moringa with the bold, savory elements of Korean cuisine.

Moringa can also be used in smoothies, desserts, or even Korean-inspired lattes. For a delicious and healthy drink, mix Pura Vida’s Moringa powder into a traditional Korean Barley Tea (Boricha) or Rice Drink (Sikhye) for a nutrient-rich beverage that nourishes and refreshes.

Where to Buy and How to Use Moringa Powder in Your Korean Cooking

If you’re ready to take your Korean cooking to the next level with Moringa powder, Pura Vida is your trusted brand for premium, organic Moringa. Pura Vida’s Moringa powder is sustainably sourced and rigorously tested to ensure purity and quality. You can use it to enhance your favorite Korean dishes or even create entirely new ones.

Here are a few simple tips for using Moringa powder in your cooking:

Start Small: If you’re new to Moringa, start by adding just a teaspoon to soups, stews, or rice dishes. Gradually increase the amount as you get used to its flavor.

Add to Sauces and Marinades: For an easy infusion of nutrients, mix Moringa powder into your sauces, dressings, and marinades.

Sprinkle Over Finished Dishes: Add a teaspoon of Moringa powder as a garnish on top of your favorite dishes like Bibimbap, salad, or even Korean fried chicken.

Conclusion

Moringa powder is a fantastic way to enhance the health benefits of your Korean meals without compromising on taste. Whether you’re adding it to your favorite Kimchi, stirring it into a warming bowl of Jjigae, or sprinkling it over a colorful Bibimbap, Pura Vida’s Moringa Powder is the perfect ingredient to boost your nutrition. It seamlessly fits into the health-conscious ethos of Korean cuisine, allowing you to enjoy traditional flavors while reaping the benefits of modern superfoods.

But Moringa’s benefits extend far beyond the kitchen! Pura Vida offers a range of high-quality Moringa products designed to support your wellness from the inside out. Try Moringa Capsules for a convenient way to get your daily dose of nutrients, or Moringa Drops for a concentrated boost of antioxidants and immunity support on the go. To nourish your skin and hair, Moringa Oil is a luxurious, nutrient-rich moisturizer that’s perfect for daily skincare routines, while Moringa Body Butter provides deep hydration with the power of Moringa to keep your skin soft and radiant.

With Pura Vida’s Moringa products in your pantry and beauty cabinet, you can elevate every meal, skincare routine, and supplement to a new level of wellness. Embrace the power of Moringa and experience how it can support your journey to health, inside and out!

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