In 1996, at a Korean resto in Vancouver, I had my first bibimbap. I've had it dozens of times since, hoping one day to actually make it. Made this last night, it was absolutely outstanding!
Bibimbap
This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version. This recipe first appeared in our June/July 2011 BBQ issue along with Beth Kracklauer's story Seoul Food. For step-by-step photo instructions for making bibimbap, see our photo gallery.
Enlarge Image
Credit: Todd Coleman
SERVES 4
FOR THE SAUCE:
¾ cup gochujang (Korean spicy soybean paste; see page 132)
6 tbsp. lemon-lime soda, such as Sprite
3 tbsp. doenjang (Korean soybean paste; see page 132) or miso
2 tbsp. corn syrup
2 tbsp. sesame oil
2 tbsp. minced garlic
2 tbsp. minced ginger
1 tbsp. brown rice vinegar
1 ½ tsp. sesame seeds
FOR THE BIBIMBAP:
4 oz. mung bean sprouts
8 oz. baby spinach
12 dried shiitake mushrooms
6 tbsp. canola oil
3 tsp. sesame oil
2 tbsp. plus 2 tsp. minced garlic
2½ tsp. minced ginger Kosher salt and black pepper, to taste
6 oz. gosari (called bracken fern), cut into 3″ pieces (optional; see page 132)
2 small Korean squash or zucchini, halved and cut crosswise into ¼″-thick slices
2 medium carrots, julienned
¼ small daikon radish, julienned
¾ tsp. sesame seeds
8 oz. firm tofu, cut into ½″-thick slabs
4 cups cooked white sushi rice
4 sunny-side-up eggs
2 leaves chicory, thinly sliced
2 leaves green-leaf lettuce, thinly sliced
1 scallion, thinly sliced
1. Make the sauce: In a bowl, whisk gochujang, soda, miso, corn syrup, sesame oil, garlic, ginger, vinegar, and sesame until smooth; set aside.
2. Make the bibimbap: Bring a 4-qt. saucepan of water to a boil, and add sprouts; cook until crisptender, about 30 seconds. Transfer to a bowl of ice water, drain, and dry with paper towels; set aside. Repeat procedure with spinach (squeeze out as much liquid as possible when draining). When finished, pour boiling water into a bowl and add mushrooms; let soften for 30 minutes. Drain, remove stems, and slice ¼″-thick; set aside.
3. Heat 1 tbsp. canola oil and ½ tsp. sesame oil in a 10″ nonstick skillet over medium heat. Add 1 tsp. garlic, ½tsp. ginger, and mushrooms, season with salt and pepper; cook until hot, about 2 minutes. Transfer to a bowl; set aside. Repeat procedure, using same amounts of canola oil, sesame oil, garlic, and ginger, with the gosari, squash, carrot, and radish; season each with salt and pepper. Set each aside in separate bowls, and add ¼ tsp. sesame seeds to radishes. Add 1½ tsp. garlic, ¼ tsp. sesame oil, salt, and pepper each to sprouts and spinach; stir. Heat remaining canola oil in skillet, and add tofu; cook, turning once, until browned, 4–6 minutes. Transfer to a plate; cut each in half.
4. To serve, place 1 cup rice each in center of 4 bowls, and top each with a fried egg. Place ¼ of mushrooms in a mound in each bowl over the rice. Working clockwise, arrange ¼ each squash, carrot, radish, spinach, sprouts, gosari, chicory, and lettuce. Place tofu on lettuces; sprinkle with sesame seeds and scallions. Serve with sauce on the side.
Ratings & Reviews (2)
. . . I'm sorry, does this recipe actually include corn syrup and soda in the sauce for bibimbap?!? That's not just not authentic, it's bizarre. The sauce for bibimbap is usually just gochujang (hot pepper paste). You might add a little sesame oil or sesame seeds to brighten it up. You might use gochujang that's had a little ground beef added to it. If it's a dish with seafood, you'd use chogochujang (gochujang + vinegar). But under no circumstances whatsoever would you add corn syrup or sprite or any of its ilk. Why does Saveur keep adding weird and unnecessary ingredients to its Korean recipes?
Bibimbap
3
5
1
2
