Wednesday 12 July 2006

Home-style Korean Bibimubahu

Bibimbap is served as a bowl of warm white rice topped with sauteed and seasoned vegetables, beef, a fried egg, and gochujang (chile pepper paste). The ingredients are stirred together thoroughly just before eating. Vegetables commonly used in bibimbap include julienned cucumber, zucchini, carrot, mu (white radish), mushrooms, doraji (bellflower root), and laver, as well as spinach, soybean sprouts, and gosari (bracken fern stems).

Dubu (doufu), either plain or sauteed, or a leaf of lettuce may be added, or beef may be substituted with chicken or seafood. Although what had I prepare is not the traditional or authenticate koran bibimbap, but it really taste good and suits our family. We all agreed that this is a very healthy dish which contains alot of different vegetables and less meat.

Ingredients: (serves 2 - 3)
2 Cups Of Cooked White Rice
1/2 Tablespoon Sesame Oil
200g Chicken Fillet, cut into strips
1 Cup Bean Sprout, remove tails
1 Small Carrot, Shredded
1 - 2 Japanese Cucumber, Shredded
1/2 Small Cabbage(150g), Shredded
8-10 Small Fresh Shiitake Mushrooms
4 Cloves Garlic
100ml Chicken Stock/Water
2 Eggs

1 1/2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
1/2 Teaspoon Chilli Powder
1 Teaspoon Sugar
1 Teaspoon Cornstarch

1 Tablespoon Dried Shredded Seaweeds
1 Tablespoon Of White Sesame Seeds, pan-fry till fragrant
1 Teaspoon Assorted Chili Pepper(Nanami Togarashi)
Some Gochujang(Korean chili paste)

1. Marinate the chicken strips and set aside in the fridge for at least 30 minutes.
2. Remove the tails of the bean sprouts then rinse in water, drain and set aside.
3. Place the cooked rice in the middle of a big plate. Preheat 1 Tablespoon of Sesame oil in a pan and drizzle on top of it.
4. Next add some oil in the pan, break in the eggs, fry into sunny-side-up egg and place it on top of the rice.
5. Add in shredded carrots and stir for a few seconds then remove and arrange it on the side of the rice together with the shredded cucumber.
6. Add in abit more oil, saute two minced garlic then add in bean sprout and stir for a 1 - 2 minutes, add in some salt and season to taste. Remove and arrange on place.
7. Clean the pan, saute another 2 minced garlic with some oil and stir-fry the shredded cabbage and mushroom for 1 - 2 minutes then add in the chicken stock and simmer for 3 minutes, drain the mixture and arrange the cabbage and mushroom separately on the place.
8. Lastly, preheat the washed pan with some sesame oil and stir-fry the chicken strips till half done then add in some sesame seeds and stir till fragrant and cooked.
9. Remove and arrange on plate. Sprinkle some extra sesame seeds, shredded seaweeds and Korean chili paste.

You can use any vegetables such as spinach, bean sprouts, or mushrooms (oyster, enoki).
Blanch mushrooms, squeeze, add some sesame oil, salt and sesame seeds.

For those who are looking for korean food ingredients, you can go to this shop:
Shine Korea
175 Bencoolen Street
Burlington Square
Tel: 6238 8897Posted by Picasa


  1. Yummy, this is also my fav korean dish too. Easy and nutrition. Izzit expensive to buy gochujang in s'pore?

  2. Ya pamy.. after i try making this dish then i know it taste so good...Em... for the gochujang, there is a few brand in the korean shop that i went.. so i get the smallest bottle 1...cost around $3 loh... so still ok..

  3. hey ellena, your bibimbap looks yummy! do u know shine korea doesnt hv THAT much korean ingredients as compared to the one at orchard cineleisure? its called sol mart. shine korea mainly focus on tidbits and dried stuffs. but sol mart has a big freezer where they put the frozen meat + a chiller where all the korean rice cakes, instant bibimbap, soup etc are. i think that one is better =) in fact i didnt know until my friend recommended me. i used to frequent shine korea often last time too!

  4. Yup.. i hear my friend mention that Shine Korea don't really have much choices.... But now that you mention Sole Mart in Orchard Cineleisure, i think i will have another good place to shop for ingredients next time. Thanks for your information....Evan :)


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