Korean Mixed Rice - Bibimbap
Quite possibly the ultimate rice bowl with a new texture and flavor combination in each bite.
Korean Mixed Rice - Bibimbap
Serves 6
A must for Chuseok - Korean Thanksgiving/Harvest Festival, bibimbap is a labor of love due to the preparation of the individual toppings however, it is well worth it. It is hearty and filling without being overwhelming and delicious any time of year.
Ingredients
Sauce
230g (9 T) gochujang
8g (1.5 t) ginger, grated
3 garlic cloves, grated
3 T sesame oil
2 T soy sauce
1.5 T mirin
1.5 t sugar
1 t rice or cider vinegar
0.25 t ground black pepper
Soybeans
600g (1.5 lbs) soybeans
500ml (5 c) water
1 T kosher salt
2 scallions, sliced
Pinch ground white pepper
Soybean Finishing
2 garlic cloves, minced
1 scallion, chopped
2 t sesame oil
1 t sesame seeds
0.50 t kosher salt
Pinch of ground white pepper
Spinach
680g (1.5 lbs) spinach, blanched and squeezed dry
2 garlic cloves, minced
1 scallion, chopped
2 t soy sauce
1 t sesame oil
1 t sesame seeds
0.25 t ground black pepper
Squash
345g (0.75 lbs) Korean squash or zucchini, julienne
2 garlic cloves, minced
1 scallion, chopped
1 t sesame oil
Pinch of salt
Pinch of ground black pepper
Mushrooms
340g (0.75 lbs) shitake mushrooms, sliced
1 T butter
1 garlic cloves, minced
1 scallion, chopped
2 t soy sauce
0.50 t sesame oil
0.25 t ground black pepper
Pinch of salt
Carrots
345g (0.75 lbs) carrots, julienne
0.75 t kosher salt
1 t sesame oil
2 garlic cloves, minced
0.50 t ginger, minced
0.25 t ground black pepper
Radish
345g (0.75 lbs) Korean radish, julienne
0.75 t kosher salt
0.75 t rice or cider vinegar
Finishing
6 portions (each about 1.25-1.5 c) cooked short or medium grain rice
6 fried eggs - optional
Recipe Know-how
1. In a medium mixing bowl combine sauce ingredients mixing well. Set aside.
2. In a large pot, bring soybeans, water and salt to a boil.
Boil 8 minutes.
While soybeans cook, continue on with Step 3
Drain soybeans, reserving liquid.
Mix scallions and white pepper into reserved liquid to make soup. Keep warm.
Place drained soybeans into medium mixing bowl, combine with soybean finishing ingredients. Set aside
3. In a medium mixing bowl, place radish and salt. Toss well. Allow to sit 30 minutes.
4. In a medium mixing bowl, combine all spinach ingredients tossing well. Set aside.
5. In a large saute pan over medium-high heat, place sesame oil, garlic and scallions for squash.
This saute pan will be used to cook three of the individual vegetable additions. It does not need to be washed between vegetables.
Heat until aromatics begin to sizzle.
Add squash, salt and pepper.
Saute 3-4 minutes or until squash is beginning to soften slightly and there is no liquid remaining. Remove to a large plate or tray. Set aside.
The plate/tray should be large enough to hold all of the vegetables.
Add butter and oil for the mushrooms to the saute pan and heat over medium-high heat.
Saute garlic and scallions until they begin to sizzle.
Add mushrooms, salt and pepper. Saute until they begin to wilt.
Add soy sauce. Continue cooking until the liquid has evaporated. Remove to plate with the squash.
The mushrooms should not take on any color.
Heat sesame oil with garlic and ginger for carrots until they begin to sizzle.
Add carrots and pepper.
Saute 3-4 minutes or until the carrots wilt slightly. Remove to plate.
6. Squeeze out radish, placing in a medium mixing bowl. Discard liquid.
Combine radish with vinegar. Set aside.
The radish does not get cooked.
Serving
7. Dish soybean soup into bowls to serve alongside the bibimbap.
8. Divide rice among large bowls topping each with eggs and a portion of the vegetables. Each individual tops their bowl with their desired amount of sauce at the table.
9. Mix rice and toppings together well before eating.