Bibimbap

Bibimbap – Korean Rice Bowl

A colorful and flavorful rice dish with vegetables, meat, egg, and gochujang – perfect for mixing! Serves 4 portions.

Ingredients:

For the Bibimbap

• 5 cups cooked short-grain rice
• 340 g soybean sprouts (washed and drained)
• 225 g spinach (blanched and squeezed)
• 1 large carrot
• 1 large red bell pepper
• 1 large zucchini
• 1 English cucumber
• 3–4 spring onions, chopped
• 225 g lean beef (filet, flank steak)
• 115 g fernbrake (gosari), fresh or soaked
• 30 g dried bellflower root (doraji), soaked 18–24 hours
• 4 eggs

Seasonings

• kosher salt
• vegetable oil
• toasted sesame oil
• toasted sesame seeds
• garlic
• soy sauce
• honey or sugar
• Korean chili paste (gochujang)

Preparation:

• 1. Cook rice according to instructions and keep warm.
• 2. Boil soybean sprouts in salted water for about 10 minutes, drain and season with sesame oil, salt, and chopped garlic.
• 3. Blanch spinach, squeeze out excess water, and season with sesame oil, garlic, and salt.
• 4. Stir-fry gosari in oil, simmer with a bit of water, soy sauce, and garlic until tender.
• 5. After soaking, salt doraji, rinse, then season with sesame oil, garlic, and salt.
• 6. Cut carrot, zucchini, and bell pepper into thin strips, briefly stir-fry each in oil and lightly salt.
• 7. Cut cucumber into thin strips or lightly salt raw.
• 8. Slice beef into thin strips, marinate with soy sauce, garlic, sesame oil, and a bit of honey or sugar, then sear.
• 9. Fry eggs – the yolk should stay runny.
• 10. Place rice into bowls, arrange toppings colorfully. Top with egg and a dollop of gochujang. Drizzle with sesame oil and sprinkle with sesame seeds if desired.

Mix everything well before eating – that’s when Bibimbap’s full flavor comes alive!