I have been assured that this is an authentic bibimbap recipe, but it’s basically a dish made with leftovers that you have in your (korean) refrigerator, so it can be made 100 different ways. Many of the vegetable options that I make in this recipe and common, so you will get a good and varied dish.
New food inspiration is fantastic
A couple of years ago I was part of a very engaged community based around Yelp! We had a club called “Asian Sensation” which was basically about going out and enjoying fabulous asian food. Yelp! shut down its activities in Denmark, but we are still a couple of people that go out together and eat (asian) food together.
Three types of kimchi
One of the events stand out in my memory. One of the members invited us to try homemade Korean food, like the onet she grew up with. We had bibimbap with the works and a fried egg on the top, including three types of kimchi: the child version, the grownup version and the “advanced” version.
The child version was the made the same day, the grownup version had been fermening for about a week, but the “advanced” version had been fermening for months. Woah.
I’ve started making my own kimchi, and I make a version like the grownup version. I’ll post one to the blog here at some point.
I have to say that I found a new food crush that evening. It is Korean food.
Make it yourself?
Since then I’ve been introduced to some wonderful Korean restaurants, but I thought that time had come to try and make it myself. I ordered a dolsot bowl on eBay and waited (relatively) patiently for it to arrive.
It took a few months for it to arrive, but I wanted to make the classic way. Honestly, it does not make a lot of difference when you eat it, whether you used a dolsot or a frying pan.
Only one special ingredient in this bibimbap recipe
The only speciality ingredient I’ve used in this recipe is gochujang, which is a Korean fermented chili pasta. I bought it in an asian supermarket in Copenhagen, so you may find one in your local one. If not I left an amazon link above.
If you can’t get it, you can substitute with sriracha or thai chili sauce. While it’s not authentic, it still tastes great. If you use the thai type, omit the sugar in the bibimbap sauce, as it’s already pretty sweet.
No more babble. Here is my version of a Korean classic. I hope you will try my bibimbap recipe and that you enjoy it as much as we do here at home.
Please share on social media
This is my recipe for bibimbap. I hope you want to try it. If you make this recipe and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
Bibimbap – Korean fried rice
- 500 gram steak (I used ribeye)
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp sugar
- ¼ tsp garlic, crushed
Vegetabels and stuff
- 250 gram baby spinach
- 350 gram bean sprouts
- 200 gram shitake mushrooms (or button if you can’t get shitake)
- 200 gram carrots
- 250 gram rice (I used basmati)
- 1 spring onion (aka scallion)
- 4 cloves garlic
- 4 tbsp sesame seeds
- 1 cucumber
- 1 zucchini (aka courgette)
- 4 eggs
- 2 tbsp gochujang
- 1 tbsp toasted sesame oil
- 1 tbsp water
- 1 tbsp sugar
- 1 tbp rice wine vinegar
- soy sauce
- toasted sesame seeds
- If you already have some leftover rice, jump to the next section
- Put 250 gram of rice and 375 gram of water into a pot with a good pinch of salt.
- Turn the up to full power until the water boils, then put a lid on and turn down to low and let it simmer for 12 minutes.
- Take the pot off the heat and let it rest for 12 minutes with the lid on. Then fluff the rice using a fork to separate the rice grains.
Prepare the aromatics
- Finely chop the spring onion and put in a small bowl
- Peel four cloves of garlic and crush the into a small bowl
- Toast the sesame seeds on a dry roasting pan on medium heat. Toast until they are light brown and smell nutty. Put them in small bowl to cool off
Mariande the meat
- Make a marinade from soy sauce, sesame seed oil, sugar and crushed garlic
- Cut the meat into fine strips and add to a ziplock bag
- Pour the marinade over, seal the bag and distribute the marinade well by massaging the bag
- Put the bag in the refrigerator for at least 30 minutes, but longer is better
Make the bibimbap sauce
- In a small bowl, combine gochujang, sesame oil, water, sugar, rice vinegar, crushed garlic and one tablespoon of sesame seeds. Mix to combine
- Leave the sauce on the kitchen counter until you are ready to serve
Prepare the spinach
- Wash the spinach leaves thoroughly
- Put water in a pot, add one teaspoon of salt and heat to a rolling boil
- Blanch the spinach for thirty seconds. Get the leaves out using a spider and turn off the heat. You’ll need the water for the bean sprouts in the next section, so don’t dump it
- Wring the spinach leaves to get rid of excess water and put in a bowl
- Add one teaspoon chopped spring onion, half a teaspoon of crushed garlic and one teaspoon of toasted sesame seed and mix in using your hand
Prepare the bean sprouts
- Heat the water again. When the water reaches a rolling boil, add the bean sprots and leave to boil for one to two minutes, depending on how much bite you’d like them to have
- Drain the water and rinse them under running water
- Shake to remove excess water and put a bowl
- Add one teaspoon of chopped spring onion, half a teaspoon of crushed garlic, a quater teaspoon of fine sea salt, one teaspoon of toasted sesame seeds and mix with your hand
Prepare carrots and mushrooms
- Cut the carrots into match sticks and fry them in a hot pan in a bit of oil for two to three minutes
- Add to a bowl and season with salt
- If you use shitake mushrooms, cut of the stems since they don’t taste good. Cut into fine slices
- Sauté the mushrooms on the same pan, adding oil if needed. About two to three minutes
- Add to a bowl and season with salt
Prepare cucumber and zucchini
- Cut the cucumber into slices. Place in a strainer over a bowl and sprinkle with salt. Leave to rest for 15 minutes
- Wring excess water out of the cucumbers add to a bowl. Mix with one teaspoon chopped spring onion, half a teaspoon of crushed garlic, one teaspoon of sesame oil and tone teaspoon of toasted sesame seeds
- Cut the zucchini into slices. Place in a strainer over a bowl and sprinkle with salt. Leave to rest for 15 minutes
- Wring excess water out of the zucchini add to a bowl. Mix with one teaspoon chopped spring onion, half a teaspoon of crushed garlic, one teaspoon of sesame oil and one teaspoon of toasted sesame seeds
- Sauté in a pan for one to two minutes and add to a bowl
Fry the meat
- Fry the meat in a scorching hot frying pan. Get a good crust on it and make sure it is a little less done than the way you like it. It is going to go in the oven later.
Assemble the dish
- When you assemble the dish you can use a korean dolsot bowl or a really good frying pan that can go in the oven
- Heat your oven to the maximum setting. Mine can go to 300°C (about 572°F), but just go as warm as possible.. If you have a pizza stone or baking steel, add that to the oven, as it retains heat. If you use a dolsot bowl, warm it with the oven or it might crack
- If you use a frying pan you can heat it with the oven or on the stove
- Take the bowl or frying pan out of the oven and put it on something that can withstand the heat
- Add some sesame oil to the bottom of the bowl. Then the rice. Stamp it using a large wooden spoon. The rice should sizzle when you put them in. We want those brown and toasted bits of rice in the dish
- Arrange the vegetables and meat on top of the rice
- Crack the eggs on top of the dish
- Put in the bowl back in the oven and prepare until the eggs are just how you like them. I like a runny yolk. It took about five minutes until mine was done. It’s very oven dependant, so just watch it every minute or so.
- Take out of the oven, pour in some soy sauce in and mix it with two forks
- Eat the dish while it is piping hot with extra toasted sesame seeds, kimchi and a good dollop of bibimbap sauce
- I hope it tastes great!
I am crazy about food, cakes, snacks and everything in between. I love to do tons of experiments to find the best recipe, so that you don’t have to.