Bi Bim Bap
Based on a recipe by Chef Chae Won Choe of Honolulu and Hi Soon Shin Hepinstall, author of "Growing Up in a Korean Kitchen"
Total Steps
8
Ingredients
21
Tools Needed
6
Ingredients
- 2 cup raw short- or medium-grain rice
- 12 ounce beef fillet (bulgogi cut)
- 2 ounce dried shiitake mushrooms(optional)
- 8 ounce fresh oyster mushrooms(optional)
- vegetable oil
- 4 tablespoon soy sauce
- 4 tablespoon sugar
- 4 tablespoon water(optional)
- 4 tablespoon ch'ongju rice wine(optional)
- 4 tablespoon dry vermouth(optional)
- 2 cloves garlic
- 2 inch piece fresh ginger
- 3 green onions (white and pale green part only)
- 2 tablespoon sesame oil (for marinade)
- 2 tablespoon toasted sesame seed
- cup prepared vegetables (1 each of three or four types), at room temperature
- fresh Korean watercress
- 4 egg yolks (separated)
- Kochujang sauce
- toasted nori (aka laver or kim), sliced or torn into bits
- sesame oil (for glazing)
Instructions
Step 1
Cook rice in rice cooker or on stove, according to package directions. Be sure to time this so that the rice is <a href="/WPFKW7GH">steaming </a>hot when other ingredients are ready (you may wish to prepare beef and mushrooms first).
Step 2
<a href="/3JDX2Q84">Slice </a>beef <a href="/T5RHCC68">fillet </a>thinly (or buy it already <a href="/3JDX2Q84">sliced) </a>and then <a href="/XZBDDD5G">cut </a>into strips. Place in bowl.
Step 3
<a href="/CB45VYG7">Reconstitute </a><a href="/RF7SRX43">dried </a>shiitake mushrooms by <a href="/NM2HN7TN">soaking </a>in 1 cup <a href="/FVYNJCCW">warm </a>water for 30 minutes, or <a href="/XZBDDD5G">cut </a>fresh oyster mushrooms into slivers. Place in bowl.
Step 4
<a href="/RSDQ7YW8">Peel,</a> <a href="/LYM2NCDW">mash </a>and <a href="/3JDX2Q84">slice </a>garlic. <a href="/RSDQ7YW8">Peel </a>and <a href="/3JDX2Q84">slice </a>ginger. <a href="/ZG86GNS8">Mince </a>green onions. <a href="/3CYMY2D7">Whisk </a>together soy sauce, sugar, water (or wine) and sesame oil; add garlic, ginger, sesame <a href="/FYFCQVPR">seed. </a>Pour half of marinade over beef and half over mushrooms.
Step 5
In a <a href="/NZ2LK8CC">frying </a>pan, <a href="/XZFHRHHF">heat </a>vegetable oil over medium-high <a href="/XZFHRHHF">heat. </a>Sauté beef until <a href="/D434P8MH">browned; </a>set aside (refrigerate if preparing in advance). In the same <a href="/NZ2LK8CC">frying </a>pan, sauté mushrooms five minutes, until wilted and moist; <a href="/B52FHCF2">turn </a>up <a href="/XZFHRHHF">heat </a>and <a href="/NZ2LK8CC">fry </a>1 more minute, so as to absorb <a href="/QDWRNXYW">juices. </a>Set aside (refrigerate if preparing in advance).
Step 6
Bring prepared vegetables to room temperature. <a href="/8BSVY4LZ">Wash </a>Korean watercress in cold, running water; <a href="/PXFDS2MB">trim </a>stems; pat <a href="/RF7SRX43">dry </a>with paper towels.
Step 7
Arrange all ingredients around you.
Step 8
To compose bibim bap: Place two <a href="/G463W56J">scoops </a>or more of hot rice in each of 4 large, deep round bowls. Arrange a couple of tablespoons each of the prepared vegetables, fresh Korean watercress, sautéed meat and mushrooms on <a href="/R34ZSY3M">top </a>of the rice, leaving center free. Place egg yolk in center. Add a generous dollop of kochujang sauce. Lightly <a href="/3BL7DPJ8">glaze </a>with sesame oil. <a href="/R34ZSY3M">Top </a>with toasted nori.