Bibimbap – Korean Mixed Rice Recipe

Prepare the ingredients:

• Rice. Cook rice before preparing and cooking other ingredients so it will be ready once the ingredients are all set to assemble.
• Beef. Cut the beef into thin strips and put them in a bowl. Mix the beef strips with the meat sauce and marinade for about 30 minutes to enhance the flavor. Cover and set aside before cooking.
• Sauce. Combine bibimbap sauce into a small mixing bowl. Set Aside.
• Moong sprouts. Wash and drain a few times and remove any green peels that are left-over.

  Spinach. Wash and drain for few times to remove any dirt.

  Zucchini. Cut the zucchini into matchsticks and mix with ½ teaspoon salt.  Set aside and let stand for 5 to 10 minutes until sweating.

  Cucumber. Cut the cucumber into half lengthwise and slice thinly crosswise. Mix with ¼ teaspoon salt. Set aside and let stand for 5 to 10 minutes until sweating. 

  Carrots. Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Set aside and let stand for 5 to 10 minutes until sweating.  

  Red bell pepper. Cut the red bell pepper into half, deseed, and slice into strips. Put them in a bowl.

  Mushrooms. Wash them carefully and slice thinly.

  Spring onions. Wash them carefully and chopped.

  Seasoned seaweeds. Cut into long strips and set aside.
• Doraji. After soaking for 10 to 12 hours, drain and put the bellflower roots (doraji) in a large bowl. Add 1 tablespoon salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them sideways.

Cook the ingredients:

• Beef. Add some cooking oil into the wok and cook the meat on medium high or high heat for about 3 to 5 minutes. Place on a clean bowl and set aside.
• Moong sprouts. Boil water in a pot and add 2 teaspoons salt. Put the soy bean sprouts in the pot once water boils and cook for 2-3 minutes over medium high heat. Take out the sprouts put them into a bowl. In the bowl, mix the sprouts by hand with ¼ teaspoon ground black pepper, ½ teaspoon salt, 1 teaspoon minced garlic and 2 teaspoons sesame oil.
• Spinach. Boil the water in a pot and add 1 teaspoon salt. Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds. Drain spinach and run with cold water for 1-2 minutes. Squeeze the spinach to remove excess water. Cut the spinach into 2-3 pieces with a knife. If you are using baby spinach, you can skip this step. In a bowl, mix by hand with 1 teaspoon green onion, 1 teaspoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds, ½ teaspoon salt and ¼ teaspoon pepper.
• Zucchini. In a wok, heat around 2 teaspoons oil and squeeze out the excess water from the zucchini. Sauté zucchini with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, ½ teaspoon sesame oil for 1 minute until slightly softened. Put on a clean bowl and wipe the pan. Set aside.
• Cucumber. Heat around 2 teaspoons oil in the wok and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and ½ teaspoon sesame oil for 30 seconds. Put on a clean bowl and wipe the pan. Set aside.
• Carrots. Heat around 2 teaspoons oil and squeeze out the excess water from the carrot and sauté for about 1 minute. Put on a clean bowl and wipe the pan. Set aside.
• Red bell pepper. Heat around 2 teaspoons oil and add the red bell pepper. Sprinkle a pinch of salt and sauté for 30 seconds. Put on a clean bowl and wipe the pan. Set aside.
• Mushrooms. Heat around 2 teaspoons oil and sauté the mushrooms with ½ teaspoon salt. Cook until soft. Put on a clean bowl and wipe the pan. Set aside.
• Doraji. Heat around 2 teaspoons oil. Using medium heat, add the bellflower roots and sauté for 2 to 3 minutes. Add 1 teaspoon minced garlic and ½ teaspoon sesame oil. Stir for another minute until a little softened. Put on a clean bowl and wipe the pan. Set aside.
• Eggs. If you preferred your eggs to be cooked make a sunny side up.

Assemble the bibimbap:

Using a regular bowl

• Divide the cooked rice into 4 portions. Each portion will be 1 cup of rice.
• Put the rice in each of 4 bowls and assemble the vegetables (alternate colors) and beef on top of the rice.
• Finish each serving with 2 teaspoons hot pepper paste (gochujang)/ bibimbap sauce and sunny side up on top of the vegetables.
• Sprinkle bibimbap with green onions and sesame seeds for added flavor.
• Serve right away with more gochujang/ sauce on the side.
• Mix the ingredients well in the bowl and enjoy!

Using Dolsot stone or earthenware bowl

• Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls.
• Divide the rice among the bowls, about 1 cup and assemble the vegetables (alternate colors) and beef on top of the rice.
• Set each pot on a burner.  Heat over medium high heat until you hear crackling sounds coming from the rice.
• Finish each serving with 2 teaspoons hot pepper paste (gochujang)/ bibimbap sauce and an egg. Note: If you prefer your eggs and beef raw, you can skip cooking the eggs and beef.
• Sprinkle bibimbap with green onions and sesame seeds for added flavor.
• Serve right away with more gochujang/ sauce on the side.
• Mix the ingredients well in the bowl and enjoy!