Bibimbop

Bibimbop is a Korean rice dish.  I love the versatility.. and just plain FUN of the this dish.  Basically it’s made up of perfect sushi rice and a variety of condiments of your choice, with an egg on top.

bibimbop_Ssi.JPG

The Rice:  A rice cooker makes the perfect sticky rice… just follow the instructions that come with your rice cooker, and use good Japanese high starch rice.  I use Tamanishiki rice, available at Asian stores.  My rice maker uses 1 c. rice and 1-1/2c water, press the White Rice button and away it goes.  It beeps when it’s done, and keeps it warm until I’m ready for it.

Once the rice is done, toss it with a salt-sugar-vinegar mixture that gives it that perfect balance:

  • 1 piece nori (kelp or konbu)
  • 1/2 c rice vinegar
  • 1/4 c sugar
  • 2-1/2 T kosher salt
  • Dissolve all together

Traditional bibimbop has a toasted crusted bottom.  So I make the rice, then put it in a small individual cast iron skillet with a little sesame oil for 8 – 10 minutes in a 400F to toast.  Meanwhile, I chop up the condiments.

The Condiments:  This is a perfect opportunity to use your leftovers… chicken, beef, pork, etc.  I like a mix of meat, veg, and herbs.  Here are some of my favorites:

  • Meat:
    • pork belly chunks, sautéed until crisp
    • chicken pieces
    •  Strips of beef marinaded and seared*
  • Herbs:  Cilantro, parsley, chives, green onions
  • Veg:
    • assorted peppers (red, yellow, orange)
    • Jalapeno (taste and don’t use too much)
    • Sautéed mushrooms*
    • raw spinach
    • cooked zucchini*
    • shredded carrot

*Judy Joo of Korean Food Made Simple sautés her meat and veg individually with a bibimbap sauce:

  • 3 T. soy sauce
  • 2 T. mirin
  • 1 T. sesame oil
  • 2 cloves grated garlic
  • 1 t. grated ginger
  • 1 t. crushed roasted sesame seeds
  • 2 t. sugar

Once the rice comes out, put little pockets of your condiments around the rice in the middle… like spokes of a wheel.  I try to use at least 6 -8 condiments and mix up the textures and colors for a very pretty presentation and textural crunch.

The Sauce:  Make a quick spicy sauce to serve with… or put right on top of the rice before you top with an egg.

  • 3 T. chile garlic sauce (such as gochujang or sriacha)
  • 2-1/2 T mirin
  • 2 t. sesame seeds
  • 2 t. sugar
  • 1 t. sesame oil
  • 1 t. green onions

Top with a fried egg… and serve.

The egg acts as a creamy sauce, and the rice and condiments can be mixed together or each enjoyed separately and individually, making for different bites.

It’s a fun and delicious dish that is easy to prep for in advance and something different from the norm.  I’ll be making it again, and adding it to my repertoire.

 

 

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