by Lee Hee-ju
Bibimbap, essentially rice mixed with meat and vegetables, often tops surveys on Korea's signature dishes. It has been popular as a health food both domestically and overseas for quite some time.
But the basic recipe of cooked rice with vegetables, beef, garnishes and red pepper paste is not all there is to it.
In fact, bibimbap can be a whole lot more, according to "World's Choice for Well-Being, Bibimbap", a book that introduces 75 takes on the dish, written by JhunJi-young and published by Leescom in 2010.
Jhun said bibimbap was the dish that best captured the idea of harmony and fusion in Korean culture. Not only is it visually pleasing, with a lot of colour, but it is also nutritionally balanced.
There may be a standard recipe, but bibimbap is a mixture of rice and other ingredients. In other words, you can use any ingredients you want.
In her book, Jhun introduces bibimbap in forms that are both familiar and new to us.
It shows that bibimbap is a dish with no limits? a dish that can be served with dishes that are not normally thought of as natural partners for bibimbap, such as pizza, crepes and dessert.
There are also simplified but health-conscious takes on the dish, which the author has included to cater to those who live busy lives.
One of them is tofu bibimbap in soy sauce. Unlike the traditional bibimbap, which takes a lot of time and effort to make, this dish is easy to make but filled with the taste of Korea. — The Korea Herald
Bibimbap (rice mixed with vegetables and beef)
|Rice bowl:Bibimbap is easy to prepare but encapsulates all the flavours of Korean cuisine.
Bibimbap is a mixed dish of cooked white rice, vegetables, beef, garnishes and stir-fried red pepper paste. It is said that this dish came from the customs of memorial rites and rural villages. This dish is very easy to prepare, just mixing together cooked white rice with various vegetables, namul and red pepper paste.
- 2 1/2 cups non-glutinous rice, 3 cups water
- 300 g young pumpkin, 1/2 tsp salt
- 200 g skinned bellflower roots, 1 tsp salt
- 120 g beef (top round), 200 g soaked bracken
- seasoning sauce : 1 tbsp soy sauce, 1/2 tbsp sugar, 2 tsp minced green onion, 1 tsp minced garlic, 1 tsp sesame salt, 1/8 tsp ground black pepper, 1 tsp sesame oil
- 2 eggs
- 3g kelp, 2 tbsp edible oil
- stir-fried red pepper paste: 5 tbsp red pepper paste, 20 g minced beef, 2 tsp minced green onion, 1 tsp minced garlic, 6 tbsp water, 1 1/2 tbsp sugar, 1 1/2 tbsp sesame oil
- 1. Wash the rice, soak in water for 30 minutes, drain.
- 2. Cut the young pumpkin into matchsticks, season with salt. Slice bellflower roots, add salt and rub them with hands, let sit for 10 min. then rinse and squeeze water out.
- 3. Clean blood off the top round, cut into strips. Wash the bracken and slice. Season beef and bracken with seasoning sauce.
- 4. Panfry egg for garnish, slice.
- 5. Put the rice and water in the pot, heat for 4 min. on high heat. When it boils, continue to boil it for another 4 min., then lower the heat to medium. When the rice become sodden, lower the heat to low and cook for 10 minutes.
- 6. Preheat the frying pan and oil, stir-fry pumpkin on high heat for 30 sec. spread out and cool.
- 7. Preheat frying pan and oil, stir-fry bellflower roots on medium heat for 5 min.
- 8. Preheat frying pan and oil, stir-fry beef and bracken respectively on medium heat for 3 min.
- 9. Pour oil into the pan, oil fry kelp on medium heat for 10 sec. Keep pieces large.
- 10. Put the minced beef, green onion, garlic and half of the sesame oil in the pot, stir-fry them on medium heat for 2 min. Add red pepper paste, sugar and sesame oil, stir-fry for 5 min. Add water into it, stir-fry for another 3 min. to make fried red pepper paste (167 g).
- 11. Serve steamed rice with prepared ingredients and red pepper paste on top.
- If the rice boils over, open the lid quickly and close again.
- The rice should be neither too hard nor too watery.
- When preparing stir-fried red pepper paste with home-made red pepper paste, add a little more sugar.
- Stir-fried red pepper paste may be adjusted to taste.