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xX-kwiyeoun kwaja-Xx Captain
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 Posted: Mon Feb 21, 2011 1:40 pm
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Posted: Mon Feb 21, 2011 1:45 pm
Recipe from koreanrecipes.org
Ingredients
3 cups rice, a handful of soy bean sprouts
4 dried shiitake mushrooms, 1 zucchini, sliced 1/4 inch thick
1/2 cup go sa ri (packaged fernbrake in water)
1/2 cup mu (Korean radish), julienne
4 oz beef, thinly sliced, 1/4 cup carrot, julienne, 1/2 onion, sliced
4 tbsp gochujang (Korean chili paste), 4 eggs
sesame oil, vegetable oil for sautéing
soy bean sprouts seasoning:
1 tbsp sesame oil
1/4 tsp gochugaru (Korean chili powder)
1/2 tsp salt
1/4 tsp sesame seeds
a pinch of sugar
shiitake mushrooms seasoning:
1/2 tsp sesame oil
1/2 tsp soy sauce
1/4 tsp sugar
zucchini seasoning:
1 tsp sugar
1 tsp salt
1 tsp sesame oil
1/4 tsp minced garlic
1/4 cup water
fernbrake seasoning:
2 tbsp vegetable oil
1 tsp minced garlic
1/2 tsp soy sauce
1 tsp salt
1/2 tsp sesame seeds
radish seasoning:
1 tsp sugar
1 tsp salt
1 tsp sesame oil
1/4 tsp minced garlic
1/4 cup water
beef seasoning:
1 tsp soy sauce
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp minced garlic
pinch of pepper
Wash rice until the water comes out clean. Add 3.5 cups of water, cook rice in a rice cooker. Or cook in a pot on a high heat until the water is absorbed. Reduce heat to very low, cover with a lid, cook for another 15-20 minutes. Turn the heat off, leave for 10-15 minutes with a lid on.
Marinate beef with seasonings.
Soy bean sprouts:
Wash and add to a pot, pour 1/2 cup water and a pinch of salt, cover the lid. Bring to a boil, reduce heat to low, cook for 5-7 minutes. Don’t peek it, if they smell like cooked beans, they’re done. Pour into a colander, let cool for a while. Add seasonings, Mix.
Shiitake mushrooms:
Dried ones need to be reconstituted, add warm water, leave until softened. Wash, squeeze out water, slice thinly. Add to a pan with seasonings, saute briefly.
Zucchini:
Add in a pan with seasonings on a high heat with a lid. Bring to a boil, reduce heat to low, cook for 2-3 minutes. Open the lid, let cool.
Fernbrake:
Drain the water, add oil to a pan, saute with seasonings. Add sesame seeds at the last minute. Let cool.
Radish:
Add in a pan with seasonings on a high heat with a lid. Bring to a boil, reduce heat to low, cook for 4-5 minutes. Open the lid, let cool.
Onion:
Saute with some salt.
Carrot:
Saute with some salt.
Saute beef on a high heat.
To assemble the bowl:
Put rice on a bottom, arrange vegetables around. Add egg yolk (or sunny side up, or just fried) on top.
Serve with go chu jang and sesame oil.
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xX-kwiyeoun kwaja-Xx Captain
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xX-kwiyeoun kwaja-Xx Captain
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Posted: Mon Feb 21, 2011 2:59 pm
Recipe from Korean Cooking for Everyone Ingredients: Per serving 1 cup cooked rice 1 oz (30g) beef MARINADE 1/2 T soy sauce 2/3 t sesame oil 1/4 t suga 1/4 t mirin Dash sake, crushed garlic, roasted sesame seeds 1 oz (30g) each daikon radish and carrot, spinach, soybean sprouts, and fiddlehead, season as directed on page 44 Quote: 1 BUNCH SPINACHA
1 T minced green onion
1 T sesame oil
1/2 t salt
1/2 ground sesame seeds.1/4 daikon radish (9oz, 250g)
20z (60g) carrot
1/4 salt B
1 T vinegar
2 t sugar
2 t ground sesame seeds
1 t crushed garlic
1 t mined green onion
1/4 t ground chili pepper10 1/2 ox (300g) soybean sproutsC1 T sesame oil
2 t minced green onion
1 1/2 t ground sesame seeds
1 t crushed garlic
1/2 t salt7 oz (200g) fiddlehead, cooked
D
1 T sesame oil
1 t crushed garlic2 T soy sauce 1 T minced green onion 2 t each sake and mirin 1 t ground sesame seeds
salt1. Wash spinach well and cook in alted boiling water briefly over high heat, blanch in cold water. Squeeze excess water.
2. Cut into 1 1/2 in. (4 cm) length.
3. Combine A. Add spinach and pix by hand rubbing the seasoning into the spinach.
4. Peel daikon radish. Slice thinly and then into 2 in (5 cm) julienne strips.5. Peel carrot and cut as with daikon radish.
6. IN a bowl, place (4) and (5). Sprinkle with 1/4 t salt adn let stand 10 minutes. Lightly squeeze out water.
7. Combine B. Add (6) and mix with hand rubbing the seasoning into the vegetables.
8. Discard roots of sobean sprotus. Wash and place in a pan. Add enough water to cover and a pinch of salt, cover and cook over medium heat 10 minutes. When the smell of cooked beans comes out drain and cool. Combine C and season.
9. Drain fiddlehead. Heat sesame oil in pan, add fiddle head and stir-fry. Add D to taste. Boil down and sprinkle with ground sesame seeds. 1. Cut beef into strips and marinate 5 minutes. In hot oil cook briefly; set aside. place hot cooked rice in serving bowl. 2. Arrange 4 kinds of seasoned vegetables on rice. place beef in center. 3. Heat oil in skillet and put 3 in (8cm) circle mold. Drop egg and cook. 4. Place fried egg on top of beef. Serve with Kochu Jang (hot sauce) and sesame oil in small dish. Mix everything when eating.
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Posted: Tue Feb 22, 2011 9:26 am
OMG!! Thank you so much for this. I have several Korean cook books from Korea that I bought for this... but its sooo more simpler then ones in the book.
비빔밥 좋아! 고기고 비빔밥 좋아해요!!
감사합니다. blaugh
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xX-kwiyeoun kwaja-Xx Captain
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Posted: Tue Feb 22, 2011 9:55 am
Lol you are welcome. I hope if you try it it works out well. I havent tried the recipe yet so I am not sure how good it is
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Posted: Thu Mar 17, 2011 1:31 pm
it look good but i don't really care for mushrooms. are there mushroom in that dishes how do you replace it with another ingredient if someone don't like mushroom?
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Posted: Thu Mar 31, 2011 12:42 pm
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Posted: Mon Apr 18, 2011 10:40 am
I have a korean teacher she's from busan and every time i visit her house she always cook this for me and the Kimbap too so yummy.
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Posted: Tue May 24, 2011 3:52 pm
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Posted: Wed May 25, 2011 5:37 pm
It look great to eat just hoping it not spicy.
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Posted: Sun May 29, 2011 2:58 pm
Well me I am non spicy person. They also did Kimichi and other food. It look greats just no mushrooms.
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Posted: Mon Aug 01, 2011 10:27 pm
I love bibimbap! It's one of my favorite Korean dish. heart
I learned to cook this, thanks to Maanchi. heart heart
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Posted: Sat Jan 14, 2012 11:28 am
omg...I love bibimbap.
I always go crazy with the gochujang. I used to eat this all the time in my Korean high school. We'd always get these huge bowls that barely fit on the plate and the cafeteria ladies would fit them with all sorts of goodies. <3
I wish I could find the ferns around where I live, but we don't have a big Korean population, and the one Asian market we have carters mostly to Chinese, Vietnamese, and Thai so they don't have the ferns. :[
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Posted: Wed Jan 25, 2012 2:22 pm
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