Bibimbap (Korean Mixed Rice)

This is the 4th entry for the Food Inspired by People project. Every Monday for three months, I will post a dish that is inspired by a person. Today is Bibimbap (Korean Mix Rice) inspired by TJ – my sister in law.

1st Entry: Sambal

2nd Entry: Dry Wonton Noodles

3rd Entry: Taiwanese Chicken Rice

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Have you ever had an emotional dilemma? You know… the kind where you should feel grateful, but you can’t help but feel disappointed. Long story short, at one point in life, we had someone hired to cook for us. We felt blessed and grateful but sometimes, the food was just…meh. Imagine opening a Christmas present every year only to find a raw onion in it. Perhaps one year you’ll get a purple onion instead of a yellow one. Nevertheless, an onion. Same. Boring. Meh.

You see. I’m cursed. I like to throw tomatoes at people. Yeah…. that and my taste buds are very temperamental. I require bold flavors in my food. Curries, chilies and spices are my life. I could do bland and simple for awhile but if there aren’t fireworks in my mouth, I’ll die..period.

So on one of those really bland, repetitive meal days, TJ – my sister in law (she’s Korean by the way) got out some ‘gochujang’, a Korean chili pepper paste, added a couple drops of sesame oil and some fried eggs to her bowl of rice, vegetables and meat and stirred everything together. I followed suit. And just like that, our bibimbap was born. It was brilliant.

Oh, I’ve eaten my share of bibimbap in Korean restaurants but had never thought of making bibimbap without the intention of making bibimbap.. you know what I mean? The beauty of Bibimbap is that there are no restrictions as to what to put in it. Mushrooms? Sure. Tofu? Up to you. Meat? Totally. It’s beautifully simple, simply so versatile and let’s just say there’ll be a great fireworks display in your mouth.

If you haven’t already, check out my last post Meaty, Juicy & Tender Meatballs. They are tender & juicy, meaty & flavorful and super versatile too. Devour the meatballs as is or use them in any variety of dishes like this delicious hearty Pasta or Maple Mustard Meatballs.

 

To see all the delectable entries for the Food Inspired by People project, click here.

What delicious food were born out of emotional dilemmas?

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Bibimbap                     Serves 4

what you need:

Meat:
1 lb thinly sliced marbled beef or pork
4 garlic cloves, finely minced
1/2″ ginger, grated or finely minced
2 stalks green onion, chopped
1/4 cup light soy sauce
2 tbs sugar
2 tsp sesame oil
A pinch of salt and black pepper

Assorted Toppings:
1 carrot, julienned
1 zucchini/squash/daikon, julienned
2 cups 1 1/2″ length baby bak choy/Taiwanese lettuce/ baby spinach
1 cup bean sprouts
6 Shiitake mushrooms, julienned and sautéed

Sauce:
1/4 cup gochujang (Korean chili pepper paste), more or less depending on how spicy you like yours
1 tbs sugar
1 tbs sesame oil
2 tsp rice vinegar
1/2 tsp light soy sauce

5 cups cooked rice (short grain/sticky rice)
4 eggs, fried sunny side up

Garnish:
2 stalks green onion, chopped
1 tsp sesame seeds, toasted
Roasted seaweed, shredded (optional)

directions:

Meat:
1. In a bowl, combine the garlic, ginger, green onion, soy sauce, sugar, sesame oil, salt and black pepper. Pour over the meat, mix well and let marinate for 4 hours to overnight in the refrigerator.

2. Drain the excess marinade. Over high heat, grill or pan fry meat in batches until done (depending on the thickness of meat). Don’t overcrowd the meat or they’ll steam instead.

Toppings:
All but the mushrooms can either be sauteed or blanched in hot water. It’s a matter of preference. All toppings are lightly seasoned with salt, light soy sauce, black pepper and sesame oil. If sauteing, you can add a little minced garlic as well.

Sauce:
In a bowl, combine the ingredients for the sauce.

Assembling:
1. Put rice in a bowl and arrange the meat and toppings on top with the egg in the middle. Serve with the sauce and garnish. Mix everything up and eat.

 

Notes:

1. Meat is best to be purchased from Korean markets. They have the thinnest cut that’s perfect for bibimbap. This type cooks very fast because the cuts are so thin.

2. Bibimbap can be done in a regular bowl or a hot stone bowl. If using stone bowls, coat the bottom of the bowl with a thin layer of oil and place some cooked rice in the bowl. Spread the rice. Over low heat, heat the bowl for 15-20 minutes or until a golden brown crust is formed on the rice.

3. If you are in the same predicament as I was, forget all the ingredients and steps. Make the sauce and mix it with any bland or boring food laying around your dining table that needs a kick or leftovers in the refrigerator. Your life will change.