Wednesday, 16 May 2012

Bibimbap ( 비빔밥)


Bibimbap(비빔밥) which means "mixed rice" is a healthy and hearty everyday dish that consists of steamed rice, vegetables and meat. And before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil making the layer of the rice forms a crispy crust at the bottom(a bit similar to our Asian Claypot Rice) while the dish is often serve with a dollop of gochujang.


BIBIMBAP
(비빔밥)


There are a few common of vegetables used in Bibimbap such as julienne cucumber or zucchini, mushrooms, soy bean sprouts, carrots, spinach and etc. And if for health reason or personal preference, beef can often be substituted with chicken or seafood too.


(Serves: 2          | Preparation: 15 minutes          | Cooking: 15 - 20 minutes)

Ingredients:
2 Serving Portions of Cooked White Rice
4 Medium Fresh Shiitake Mushrooms, cut into thin slices
60g Bean Sprout
1 Small Carrot, julienne
1 Small Zucchini, julienne
100g Spinach, blanched
Some Cabbage Kimchi, optional
2 Eggs
3 Garlic Cloves, finely chopped

Drizzling Sauce:
1 Tablespoon Sesame Oil
1/2 Tablespoon Sesame Seeds
Pinch of Salt

To Serve:
Gochujang/Bibimbap Paste
1 Teaspoon Toasted Sesame Seeds
Extra Sesame Oil

Method:-
1. Fill a medium saucepan or pot with water and bring to boil. Blanch the spinach for about 1 minute, drain, rinse with cold water and squeeze out any excess liquid.

2. Roughly cut spinach into section and add in half of the drizzling sauce and mix well. Set aside.

3. Repeat the same produce as above with the bean sprouts.

4. Add 1 teaspoon of sesame oil in a small frying pan/saucepan, saute the zucchini with some chopped garlic till zucchini soften. Remove and set aside.

5. Repeat the step with carrot and mushrooms, keeping them separate.


6. Using individual heatproof casserole dish, grease inside lightly with some sesame oil, add 1 portion of the rice and place over high heat for 3 minutes to sear the rice.

7. At the meantime, prepare the pan and fry the sunny-side up egg.

8. To serve, remove casserole from heat, place egg in the center and arrange the prepared vegetables alternatively around the egg. Sprinkle with extra sesame seeds and sesame oil, serve immediately with some gochujang paste on the side.

~~~~~~~~~~~~~~~~~~~~~~~
NOTE:-
~ If you have time, prepared all the side vegetables ahead in the morning and keep them in the fridge so that you would be able to get the dish ready in 10 minutes during lunch or dinner.

Often a raw/fried egg together with sliced meat (usually beef) are the two commonly additions to Bibimbap but for my version, I have adapted most of the common ingredients except meat which I have left out for this recipe. To start the meal, just give the mixture a few stirs to combine the ingredients and enjoy.

8 comments:

  1. I made Bibimbap yesterday! Kids really like it, so I'm going to make it again with this recipe next time! Great idea to put the egg first then put the veggies around (so the eggs looks like raw egg). You nailed this bibimbap shot, Ellena!

    ReplyDelete
    Replies
    1. Thanks for Nami for the kind compliments :) Indeed Bibimbap is a very easy and healthy dish to prepare for the dish as it helps the kids to eat both veggies and meat :p

      Delete
  2. Oh not, this look exactly like those serve at the Korean restaurant, look so yummy! well done.

    ReplyDelete
    Replies
    1. Thanks Sonia. Your colourful siew mai are much better than this :) Love the way your present them.

      Delete
  3. I am absolutely obsessed with bibimbap. I eat it every chance I get!

    ReplyDelete
  4. Hi

    Im looking to buy the stone bowls for bibimbab to get the crispy rice effect. Does the bowl you used for this recipe give you the crispy rice?

    Thanks
    Cindy

    ReplyDelete
  5. Hi,

    I'm looking for the stone bowls. Any idea where could I buy it in Singapore?

    TIA

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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