Bibimbap Recipe

Ingredients

• 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
• salt
• vegetable oil
• sesame oil
• sesame seeds
• garlic
• soy sauce
• honey (or sugar)
• Korean hot pepper paste (gochujang)

Instructions

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:

1. Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes.
2. Drain and rinse in cold water a couple of times.
3. Drain. It should make 4 ounces.

In a pot on the stove:

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes.
3. 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.
4. Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat.
5. 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:

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

Spinach:

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

Other fresh vegetables:

1. 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.
2. Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.
3. Cut the zucchini into matchsticks and mix with ½ teaspoon salt.
4. Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon salt.

Beef:

1. Cut the beef into matchsticks and put them in a bowl.
2. Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons sesame oil, and 1 teaspoon sesame seeds with a spoon.
3. Cover and keep in the fridge until ready to use.

Mountain vegetables:

1. Cut the fernbrake (gosari) a few times into bite size pieces. Set aside.
2. 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!

1. 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.
2. 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 sesame oil for 30 seconds. Put it on the platter. Clean the pan.
3. 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.
4. 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 sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.
5. 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 sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.
6. 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

1. Reheat the soybean sprout soup.
2. Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice.
3. Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with the egg yolk and gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice.
4. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.
5. Ladle the soup to a small bowl and sprinkle some chopped green onion over top.
6. Serve right away with more hot pepper paste on the side.

Dolsot-bibimbap in an earthenware bowl (ttukbaegi) or stone pot (dolsot)

1. Reheat the soybean sprout soup.
2. Put a few drops of sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each.
3. Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with an egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice.
4. Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.
5. Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.
6. Ladle the soup to a small bowl and sprinkle some chopped green onion over top.
7. Serve right away with more hot pepper paste on the side.

Eat

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