Bibimbop | 비빔밥 | Korean Rice Bowl

 

Three Vegetables | Spinach, Soy Bean Sprouts, Spinach

 

ADDITIONAL TOPPING SUGGESTIONS

MEAT VARIATIONS

1 pound Beef

Marinade
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 medium cloves garlic, minced
1 teaspoon sesame seed oil
1/4 teaspoon freshly ground black pepper

1 pound Chicken Breast, Pork Tenderloin

Marinade
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 medium cloves garlic, minced
2 teaspoons, fresh ginger, grated
1/4 teaspoon freshly ground black pepper

Slice the meat very thinly and cut into 1/2 inch pieces. Transfer to a mixing bowl.

In a bowl, combine the marinade ingredients. Pour over the beef. Cover and marinade in the refrigerator for about 30 minutes.

Heat a pan with 2 teaspoons of canola oil and sauté until well done.

 

VEGETABLE VARIATIONS

Toppings are limitless. Any of your favorite vegetables can be used as toppings for Bibimbop. Below are some of the vegetable toppings I like to use.

Cucumber Stir Fry, Kimchi Sauté, Mung Bean Sprouts, Doraji (bell flower roots), Red and yellow beet slaw, Mushrooms, Perilla leaf strips.

 

 

Bibimbop | Korean Rice Bowl
 
Makes: 4 to 6 servings
Ingredients
  • steamed rice, white, brown or multi-grain (1½ cup to 2 cups per person)
  • 1 pound shrimp
  • 1 medium Korean turnip, about 1 pound, julienned
  • 2 medium zucchini, julienned
  • 2 medium carrots, julienned
  • 1 pound baby spinach
  • 1 pound soy bean sprouts
  • 1 pound royal fern, zenmai mizuni
  • ¼ cup apple cider vinegar or rice vinegar
  • 6 to 7 medium cloves garlic, minced, divided
  • canola oil
Spinach, Soy Bean Sprouts and Fern
Turnip
  • ¼ cup hot water
  • 2 tablespoons granulated sugar
  • 2 teaspoons Kosher salt
  • ¼ cup apple cider or rice vinegar
  • 1 teaspoon roasted sesame seeds
  • 1 teaspoon sesame oil
  • 1 teaspoon Korean red pepper powder, optional
Shrimp Seasoning
  • 1 teaspoon garlic, minced
  • ¼ teaspoon Kosher salt
  • ⅛ teaspoon freshly ground black pepper or white pepper
Garnish
  • egg threads or 1 fried egg per person
  • 2 sheets roasted seaweed, cut in thin strips, optional
Gochujang Sauce
  • 1 cup gochujang – Korean chili paste
  • ½ cup juices from cooked vegetables and meats
  • ⅓ cup sesame seed oil
Instructions
Spinach, Soy Bean Sprouts and Fern
  1. Make spinach, soy bean sprouts and fern as shown on Three Vegetables | Spinach, Soy Bean Sprouts and Fern on NotJustRice.com
Turnip
  1. Peel and julienne to matchstick size pieces.
  2. Pour hot water in a bowl and dissolve the kosher salt and sugar. Add the vinegar.
  3. Pour the mixture over the turnip and let it stand at room temperature for 20 – 30 minutes.
  4. When the turnip has been lightly pickled, drain and squeeze the juice.
  5. Transfer to a bowl and add the sesame oil, roasted sesame seeds and the red pepper powder.
Shrimp
  1. Rinse the shrimp under running water. Peel the shell, feet and tail. Cut the back of the shrimp with a paring knife. Remove the vein using a tip of a knife. Slice in half from back to belly then rough chop to ½ inch pieces.
  2. Heat 2 teaspoons of canola oil in a pan.
  3. Add the shrimp. Add the garlic.
  4. Add the salt and freshly ground black pepper. Continue to sauté for another 2 minutes until the shrimp turns light pink and opaque.
Zucchini and Carrots
  1. Julienne the zucchini using a mandoline. Julienne around the middle seed section and discard that portion.
  2. Julienne the carrots.
  3. Heat a pan with 2 teaspoons of canola oil and saute with pinches of kosher salt to taste. Cook until al dente, between 1 to 2 minutes.
  4. Saute the carrots using the same steps.
Garnish
  1. Make egg threads or fry an egg per person.
  2. Using scissors, cut two sheets of roasted seaweeds in thin strips.
Assembly
  1. Place 1½ to 2 cups of steamed rice in a pretty bowl. Place the toppings in a triangular pattern alternating the colors on top of the rice. Top with egg threads or a fried egg and seaweed strips.
  2. Serve with GoChuJang and sesame oil or GoChuJang Sauce.
  3. Mix all ingredients together.
Notes
Beef Topping
1 pound Beef
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 medium cloves garlic, minced
1 teaspoon sesame seed oil
1/4 teaspoon freshly ground black pepper

Slice the beef and transfer to a mixing bowl. In a small bowl, combine the marinade ingredients. Pour over the beef. Cover and marinade in the refrigerator for about 30 minutes. Heat a pan with 2 teaspoons of canola oil and sauté until well done.