November 15 2011
Comments    ›    -

You can't say you've tried Korean cuisine if you haven't tried Bibimbap! When I went to Korea with my family, I was really scared that I wouldn't be able to eat anything because almost all their food is spicy. The first Bibimbap I tasted was on the flight to Korea. They served us a plate of rice, some vegetables, and a tube with a weird red sauce. It was so intimidating at first, and it took my siblings and I minutes to know how it was eaten, but we ended up asking the flight attendant anyway. So we started mixing everything together with the sauce, tasted it, and from then on, I knew that this was going to be a great trip because of the food, and my fear for Korean food just melted away! The highlights of the trip for me aside from the weather and shopping, was the food--especially the Bibimbap!

When we got back to Manila, my family and I missed the food so much, we would have Korean Food Sundays. We would make our own kimchi, Korean Barbecue and our own Bibimbap. Here is an easy but hearty recipe for bibimbap you can share with your loved ones, it's so easy to make!

BIBIMBAP

Makes 3-4 servings

INGREDIENTS:

Cooked Japanese rice

(Other than the beef, the other ingredients are optional—this is the best thing about making it yourself! You can choose which ingredients you like!)

TOPPINGS:

Beef:

2 Tbsps Cooking oil

1 Tbsp Sesame oil

1 Large onion, chopped

3 cloves garlic, chopped

¼ kilo Ground beef or if sirloin beef, sliced

 

Vegetables:

¼ kilo Togue (Bean sprouts)

5 Shiitake mushrooms, sliced thinly

¼ kilo Carrots, peeled and cut into strips

¼ kilo Spinach

1 Small Zucchini, sliced thinly

1 egg, Sunny-side up (per person, be sure the yolk doesn’t break)

Seaweeds, shredded

 

SAUCES PER SERVING:

1 Tbsp Sesame oil

½ -1 Tbsp Red Pepper Paste (Gochujang)* -- You may adjust according to how spicy you want it

*Available at all Korean groceries.

Procedure:

  1. Boil the vegetables one at a time and set aside.
  2. Heat sesame oil on a small pan. Add in and the beef and sauté for a minute or two. When beef turns into a light brown color, set aside.
  3. To assemble: In a large bowl (or stone hot pot if you have), scoop in cooked rice. Level the rice with your spoon or spatula to make space for your toppings. Carefully add in spoonfuls of the beef and each vegetable, placing them around the sides of the bowl, avoiding the middle. Then top with the sunny side up and seaweeds.
  4. For the sauces: Add in the red pepper paste and sesame oil and mix well. Eat with chopsticks for the complete Korean experience!

 

Enjoy!