Mariusz Lewandowski
Delicious Korean Bibimbap: A Classic Mixed Rice Delight
Bibimbap, a signature dish in Korean cuisine, brings together a delightful mix of rice, vegetables, proteins, and Korean chili paste, all served in one bowl. This vibrant dish is not only visually appealing but also offers a balanced combination of flavors and textures that ensure a satisfying meal. With its origins tracing back centuries, bibimbap has become a global favorite, cherished for its versatility and nutritional benefits.
Ingredients:
Main Components:
– 2 cups of short-grain rice
– 1 cup of fresh spinach
– 1 medium carrot, julienned
– 1 zucchini, julienned
– 1 cup of bean sprouts
– 1 cup of shiitake mushrooms, sliced
– 200g of bulgogi (Korean marinated beef) or tofu for a vegetarian option
– 2 eggs
– 2 tablespoons of sesame oil
– Salt, to taste
Sauce:
– 2 tablespoons of gochujang (Korean red chili paste)
– 1 tablespoon of sesame oil
– 1 tablespoon of rice vinegar
– 1 teaspoon of sugar
– 1 teaspoon of minced garlic
– 1 tablespoon of water
Garnish:
– Sesame seeds
– Sliced green onions
Instructions:
1. Cook the Rice: Rinse the short-grain rice under cold water until the water runs clear. Cook the rice in a rice cooker as per the manufacturer’s instructions or by boiling it on the stove. Once cooked, keep it covered and let it steam until ready to serve.
2. Prepare the Vegetables: Blanch the spinach in boiling water for about 30 seconds, then transfer it to iced water. Drain and squeeze out excess moisture. Season with a pinch of salt and a few drops of sesame oil.
– Carrots and Zucchini: Heat a bit of sesame oil in a pan and sauté the julienned carrots and zucchini separately until tender but still crisp. Lightly season with salt.
– Bean Sprouts: Blanch the bean sprouts in boiling water for 1-2 minutes, then transfer to iced water. Drain and season with salt and sesame oil.
– Mushrooms: In the same pan, add a bit more sesame oil and sauté the sliced shiitake mushrooms until soft. Season with salt.
3. Cook the Protein: If using bulgogi, cook the marinated beef in a pan over medium heat until fully cooked and caramelized. For tofu, cut it into cubes, pat dry, and sauté until golden brown.
4. Cook the Eggs: In a small pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny.
5. Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients until well combined. Adjust to taste if necessary.
6. Assemble: In large individual bowls, scoop a serving of rice. Arrange the prepared vegetables, protein, and mushrooms around the rice, keeping them in separate sections. Place the fried egg on top of the rice.
7. Garnish and Serve: Drizzle a bit of sesame oil over the dish, sprinkle with sesame seeds and sliced green onions. Serve with the gochujang sauce on the side for each person to mix in according to their heat preference.
8. Enjoy: Mix all the ingredients together thoroughly before eating to enjoy the harmonious blend of flavors and textures.
This bibimbap is a nutritious and very customizable dish, making it adaptable to suit various dietary preferences and ingredient availabilities.
