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BIBIMBAP 비빔밥- KOREAN RICE BOWL WITH MIXED VEGETABLES & MEAT

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When I get a flavor palette stuck in my head I have to feed the call. Last month it was Mexican and when the real cold hits it’s always Korean. Instead of arriving cloaked in a winter coat, it comes bristling at me with a vigorous and bubbling insistence. When the old choreography of storm after storm begins in New York the kitchen becomes more important than ever. By now you probably know that I use my kitchen and this space here to gesture obliquely toward my own aspirations and preoccupations. Sometimes they’re professional, sometimes personal, but the running theme is always the seasons or the weather and the effects they have on me as the backdrop to life. No matter what’s going on the kitchen keeps it real. It’s a place I can visit over and over again and work it all out. This week the combination of work, play and weather dictates Korean. Savory this time.

Bibimbap is a signature Korean dish. The word literally means “mixed rice.” It is served as a bowl of warm brown rice topped with sauteed and seasoned vegetables and gochujang (chili pepper paste), soy sauce and sesame sauce. Top it with a fried egg and some ground beef and you’re golden. Just don’t do what I did and cover the egg after you crack it. It’ll go from sunny to cloudy fast. When it’s all prepared,  stir it thoroughly and devour.

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The recipe is definitely component-heavy, but it’s not hard. Most of the accouterments can be made ahead of time and if you do a few of them at once (always the multi-tasker) it takes under an hour. The most unique ingredient in this dish is the baby fern/bracken. People in Korea often forage for it in the mountains. It’s got great texture, earthy flavor and brings an authenticity that really elevates the dish. If you can’t find it you can use red cabbage too. The best part of the dish is the obvious attention to detail when the flavors of each vegetable vary slightly. The making of a good bibimbap demands that each component is given the attention it deserves. Of all the meals I’ve made over the years and documented on this here site, this is the only one that made my husband pull out his phone and take a picture. And it tasted just as great as it looked. The next day I brought it to work for my dear Korean office-mate who introduced me to all of this wonderful cuisine. I think he was shocked that I could somehow recreate one of his faves to such a degree of similarity. Each vegetable is seasoned slightly differently and everything tastes so fresh. The paste is a must. Get the paste!

Work is sending me back to Mexico this week, but to Mexico City this time rather than my vacation in the peninsula. And it’ll be work, not play. But I’m excited to see the city, given my soft spot for our gruff neighbor to the south. I promise you I won’t get caught in another palette. Next week I’ll update you on my meeting with my culinary genius former neighbor, but I want to do it with one of the many dishes that she made for me with its roots firmly in the countryside. I had to watch Youtube to figure out how she pulled off what would seem like the simplest of culinary tricks. My butchering skills are mostly in the fish area, not in game. I can’t wait to share it with you!  I hope you’re all doing well. Stay warm. Make this dish! Hasta pronto!

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Adapted from Maangchi’s Bibimbap

BIBIMBAP 비빔밥 - KOREAN RICE BOWL WITH MIXED VEGETABLES & MEAT

INGREDIENTS:

  • Cooked rice (I used brown)
  • a package of soy bean sprouts
  • a bunch of spinach
  • 2 small size of zucchinis
  • 5-7 Shiitake mushrooms
  • fernbrake/bracken (kosari) If using dried, bring 2 cups submerged kosari to a boil for 30 mins and soak overnight. For full disclosure, in doing my research I came across this article. (Can use red cabbage instead)
  • 1/2 lb (200 grams) ground beef
  • 1 small carrot
  • 1 egg per serving

General quantities of the following:

  • soy sauce
  •  hot pepper paste,
  • garlic (I roasted and mashed a whole bulb in advance. You may want to do this too since the original recipe seems to call for it raw)
  • sesame seeds
  • sesame oil
  • vegetable oil

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DIRECTIONS:

For the Rice:

Bring 2 1/2 cups water to a boil. Add one cup of white or brown short grain rice. Let simmer until soft. Add extra water as needed. Lower flame.

For the Bean Sprouts:

Prepare a large platter to put all your ingredients on. Rinse your  bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt. Put it on the platter.

For the Spinach:

Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter.

For the Zucchini:

Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.

For the Kosari or Cabbage:

You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.

For the Shitake Mushrooms:

Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.

For the Ground Beef:

On a heated pan, put some oil and the ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper, and sesame oil. Put it on the platter.

For the Carrots:

Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.

For the Eggs:

Prepare eggs with sunny side up by breaking them directly into an oiled pan. Don’t cover them like I did or it will be more cloudy than sunny, as per my photos.

Assemble:

Put your rice In a big bowl, and attractively display all your vegetables and meat. Place the sunny side up egg on the center. Serve it with sesame oil, hot pepper paste and a dusting of sesame seeds. Enjoy!

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Comments

  2. Mad Dog

    I’ve eaten this before and it’s definitely the kind of heat that I like in the winter. …and of course the kitchen is the best place to stay warm! I bet your bibimbap is absolutely delicious. I wish I was going to Mexico this week 😉

    • Amanda

      Thanks, Md. Always so nice to hear from you. This is a great dish! It’s in my top 10. I’m in Mexico city now. I’ve been working like a mad dog but what a beautiful city and culture. And i missed the last storm. The weather had been beautiful every day. 🙂

        • Amanda

          Oh you’d be so proud. I ate ant larvae yesterday. They were doused in butter and oh so good 😉 i saw some diego rivera but tomorrow i hope to get to freida kahlos house afteri dig my way out of a pile of work.

  3. Darya

    I’ve never had Bibimbap before, but I’ve heard a lot about it. It looks delicious, I would love this mixture of flavors and textures, and spice. I like that white bowl you have been using (I noticed it already in the previous post, it is the same, right? Love it!!!)

    • Amanda

      It’s so good darya! Thanks for noticing! I got a few new dishes for the holidays. They’re from crate and barrel. I’ll bring you some when i visit!

    • Amanda

      Thanks! That’s so cool. I’d like to see what she does differently. You should make this and surprise your wife. Orrrr for an easier recipe do the hoddeok from my last post. I bet you eat so well at your mother in laws place!

  6. Lan | morestomach

    this is one of my fave korean dishes, other than jiggae. at restaurants i adore getting to the crusty rice at the bottom, it reminds me of my gpa who loved the stuff. when we make this at home, i use quinoa and we have this for days. making the various components of the dish, whatever is in season, and then assembling them real quick makes for such a wonderful and nutritious meal. it’s kinda sorta like a salad. did you just use the paste straight from the tub? i’ve made a sauce adapted from this recipe, but minus the corn syrup and ground meat (to make it vegetarian), and i’ve subbed in apple instead of asian pear (and once i used radishes instead). it lasts forever in the fridge and is a great condiment to slather on plain rice.

    • Amanda

      Oh how perfect. I think this week be my new salad. Quinoa is a wonderful adaptation! I wanted to make the paste but i didn’t want the corn syrup or meat! I’m totally doing this. Thank you!

  8. Francesca

    What an interesting, colorful dish! Have a safe trip and enjoy some warm sunshine also for all of us who think that this weather is horrid … to say the least!

  9. Michelle

    Oh, how I love bibimbap. I keep meaning to buy a stone bowl to make the crunchy kind. But I fear I’d stop cooking everything else! Hope you have a lovely time in Mexico City, in between all the work.

    • Amanda

      Thank you so much Michelle! Oh how i want one too 🙂 i was happy for the 2 days notice for the trip. You know how it goes. Loving this city and the food. And so happy to see it though.

  10. Maggie

    Well done! I live in Korea and 비빔밥 is my all time favourite Korean dish. I made it for my family last year adapting Maangchi’s recipe as well. They enjoyed it but thought it really spicy and I barely used any paste! My favourite is the dolsot one (the stoneware). I want to make it again before I leave and I know I’ll make it once I am home in Ireland again.

    • Amanda

      Oh how cool, maggie! What a cool thing to live in Korea for a bit. I only added a little paste too and left the rest on the table yo accommodate preferences. I love the spice and find it mild. My husband is me sensitive to it. How great is her recipe?! I’m thinking of making big amounts of it instead is salads 😉 what i wouldn’t do for a stone bowl. … thanks for your comment. Go get some soondubu!

  12. Liz

    love this dish with all of my heart! Always a restaurant order, but you keep showing me that most anything can be made DIY 🙂 Enjoy your change of scenery and looking forward to reading you when you return. And once again, woo hoo on the drop-dead gorgeous photos.

    • Amanda

      Yay! Thanks Liz. I love that you love this dish. I sense we have similar tastes. Thank you for the well wishes in Mexico. Looking forward to a change of pace, though i like my routine. I’ve learned that so many things can be diy if you have a great recipe, the right ingredients and the will. Some things will always be better out though. Love hearing from you always. Xo

    • Amanda

      Thank you so much! I’m constantly trying to evolve the photos as i evolve the dishes. You know how it goes, Sue. You’re site looks great lately. Xo

  14. Mika

    Oh man, I lived off of vegetable bibimbap and paper-thin scallion pancakes when I lived in Gwangju. The first thing I cooked up when coming back to South Africa was bibimbap for my family and friends. This has reminded me to try my hand at it again! I still have a pot of gochujang languishing in the bottom of the fridge :/ I miss Korean food so much! I’m also definitely going to try my hand at your hotteok. In Gwangju I tasted similar pancakes, some stuffed with a sweet chestnut paste and others with sweet sweet sweet corn cream.

    • Amanda

      Ohh that sounds wonderful with the chestnuts. What a con thing to have lived in gwangju. Korean food is really so unique. I don’t think gochujang ever goes bad. …i bet you make a great bibimbap. Thanks so much for the comment!

  15. thejameskitchen

    Of course, Bibimbap would be perfect for our Korean weekend cooking & Kimchi making! Definitely worth the wait! But… I just had a big bowlful in a restaurant. We’ll wait and then make yours to go with the Kimchi and pancakes. Have fun in Mexico and I second a visit to Frida Kahlo’s house & studio. Kudos for the ant-eating. Nicole

    • Amanda

      I’m so excited about your kimchi making Korean weekend. I kind of wish I were there. I love bibimbap. You should take pics of this event! I’m finally back in NYC. It was a Sun-Thurs thing, but now it looks like I may have to go back for another brief visit. I did hit up one museum and some churches. Next time I’ll try to get to the painting. I did see a rare Diego Rivera painting. Interesting and fun I guess. Enjoy your Korean feast!!! I’m coming next time! xoxo

  16. Dana Fashina

    Very nice!
    And hey, at least you’re going somewhere warm 🙂
    Also sidenote, wordpress has been doing something really wonky, where the people I use to follow are suddenly not being followed.
    I’m figuring this all out now so pardon my absence

    • Amanda

      Thank you! Not at all. i’ve been having some wordpress problems myself since I went from .com to .org. So annoying. As long as we find each other again! xo

  18. milkandbun

    Happy ‘to foind’ you once again! <3 Have missed lots of yummy dishes..
    I've heard about this Korean dish, but never it it; seems you nailed it perfect, Amanda!

    • Amanda

      Yay! Thank you. The switch hasn’t been smooth but I’m still here and loving the new site. I’m obsessed with korean these days! Such a good meal! Xo

  19. Sofia

    Flavour palette, I love how you call it. I hadnt eer thought about it, but sometimes I get flavour palettes stuck in my head too, and I want to make things like that all the time. I love your photos here with the magazine 🙂 Have a lovely week Amanda

    • Amanda

      Thanks, Daniel. I love Korean food too. I’m resisting making all of it. I really am obsessed. Maybe I’ll wait a week and just continue. 🙂

  21. love in the kitchen

    Am loving your Korean kick which is an education for me. I know nothing beyond bulgogi and kimchi. Have never even been in a Korean restaurant. Still wanting to make those smart little stuffed pancakes- they’re on my chalkboard menu.
    A work trip to Mexico City! I hope you find some fabulous food. I’m leaving tomorrow for Mexico myself. Looking forward to the bite of the sun… xo

    • Amanda

      Yay!!! you finally made it to mexico! If you’re in Mex city, I think I have to go back! Enjoy and enjoy! Thank you as always for your lovely thoughtful comments. I love your chalkboard menu 🙂

  22. trixpin

    What a taste experience! No wonder your Korean colleague was impressed.

    I’m sorry not to have visited recently. I seemed to stop getting email updates from the blog, but I think I’ve subscribed so hopefully I won’t miss any more of your lovely posts, Amanda! Enjoy your trip to Mexico City 🙂

    • Amanda

      Thanks, Trixie! I think the same thing happened to a lot of people. If you didn’t realize that I switched platforms, you miss the updates. Thanks so much. This is some good food, but I’m obsessing about your desserts still! Hope you’re doing well!

  24. annascuisine

    Oh, Amanda! I love Bibimbap. It’s my fave Korean food. You are making me hungry just looking at the picture. I wouldn’t mind having one right now. Yummy! 😀

    • Amanda

      Thanks, Anna. When the cold weather rolls in i start to crave Korean food. This is a fave. You should try it. It’s shockingly not too hard!

  25. Maria Dernikos

    When it comes to Korean food I think I know about zero. Having looked at the ingredients I will next time I am out see if I can find them. This is certainly a recipe I would love to recreate. Lovely pictures.