BI BIM BOP
Bi Bim Bop is a traditional Korean dish served in a hot stone bowl. I served a year at Osan AB, ROK and fell in love with this dish. I've tried many reciped from the internet and various Korean inspired books. This is my favorite, with some small changes that I felt needed to be included.
Provided by Trunzoc
Categories Korean
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Make a marinade for the beef. Mix the soy sauce, garlic, sugars, green onions, sesame seeds, salt, & pepper in a bowl. Add the sliced beef to the marinade and toss until themeat is well coated. Marinate it for at least 2 hours is the fridge, overnight of possible.
- Preheat an oven to 425 degrees and place 4 Korean-style stone bowls in oven.
- Start cooking your rice.
- Combine shiitake mushrooms and 1/2 cup hot water in a bowl. Allow the muchrooms to soak for 10 minutes, they should then be soft. Cut off the stems and throw them away. Cut the caps into thin slices & set aside.
- Bring a saucepan with about 1/2 cup water to a boil. Add spinach to the water just long enough to wilt the leaves, under 1 minute. Drain & pat dry then set aside for later.
- Combine cucumber and carrots in a bowl. Season with salt and pepper. Set aside for later.
- Preheat a wok or large skillet over medium-high heat.
- Cook carrots and cucumbers in 1 tablespoon of sesame oil. Stir frequently until softened, about 3 minutes. Remove from pan and set aside for later.
- Add 1 tablespoon of sesame oil to the pan, and cook spinach in sesame oil for 2 minutes. Remove from pan and set aside for later.
- Add the meat and all of the marinade to the wok/skillet. Cook for about 5 minutes, stirring frequently. The liquid should reduce by 1/2.
- Take the stone bowls out of the oven. BE CAREFUL, THEY ARE HOT!
- Coat each bowl with sesame oil then add 1 cup of the rice into each bowl. press the rice firmly into the bottom. Listen for the sizzle. That means the bowl is telling you it's hot enough.
- Top each bowl of rice with the cucumbers, carrots, bean sprouts, spinach, mushrooms, & beef.
- Just before you serve the bowls, place a raw egg yolk on to of each bowl, drizzle with 1 tablespoon of sesame oil, and top with nori. I've had the Bi Bim Bop with a fried egg on top instead of the raw yolk, so if you are scared of raw eggs, go that route.
- Serve the chili bean paste (Kochujang) in a small bowl on the side.
- To eat, simply add Kochujang to taste, then stir everything together with a soup spoon making sure to be careful of the hot bowl.
Nutrition Facts : Calories 1503.3, Fat 54.6, SaturatedFat 15.4, Cholesterol 265.9, Sodium 1546.9, Carbohydrate 208.6, Fiber 11.8, Sugar 42.2, Protein 44.6
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sakhi mamba
[email protected]This bibimbap recipe is a disgrace to Korean cuisine. I am ashamed to have ever tried it.
Eloise2968 Doki-Doki
[email protected]This bibimbap recipe is the worst recipe I have ever tried. It was so bad that I threw it away after one bite.
Narayan Chapagain
[email protected]I would not recommend this bibimbap recipe to anyone. It was a waste of time and money.
Alajah King
[email protected]This bibimbap recipe was a complete disaster. The rice was mushy, the vegetables were undercooked, and the sauce was way too salty.
Mellissa Thompson
[email protected]I was disappointed with this bibimbap recipe. The flavors were bland, and the vegetables were overcooked.
Elizabeth Balbuena
[email protected]The bibimbap was good, but I found the instructions a little bit confusing. I think it would be helpful if the recipe included more step-by-step photos.
Habibula molla
[email protected]This bibimbap was a little bit too spicy for me, but it was still delicious. I'll definitely be making it again, but I'll use less gochujang next time.
MD Rabbi Chowdhury
[email protected]I love that this bibimbap recipe is so customizable. I can add or remove toppings depending on what I have on hand.
Wahengbam Angum
[email protected]This bibimbap was a perfect way to use up leftover rice and vegetables. It was quick and easy to make, and it was delicious!
Ahmed Habibullah
[email protected]I've never had bibimbap before, but this recipe made me a fan. The flavors were amazing, and the dish was so easy to make.
Candice Babes
[email protected]This bibimbap was delicious! The rice was fluffy and flavorful, and the toppings were all cooked perfectly. I especially loved the crispy tofu.
Priscilla
[email protected]I love bibimbap, and this recipe is one of the best I've tried. The sauce is flavorful and tangy, and the vegetables are cooked perfectly.
Raja Ijaz
[email protected]This was my first time making bibimbap, and it turned out great! The recipe was easy to follow, and the dish was delicious. I will definitely be making this again.
Raphael Moses
[email protected]I've made this bibimbap recipe several times now, and it's always a crowd-pleaser. The combination of flavors and textures is perfect, and the dish is always visually appealing.
Dave Thomas
[email protected]This bibimbap recipe was a hit with my family! The flavors were bold and delicious, and the dish was easy to make. I especially loved the crispy rice at the bottom of the bowl.