How to Make Authentic Bibimbap

Gochujang is a paste made from red peppers that is used in traditional Korean dishes.

Bibimbap is Korean for "mixed rice" and is a one-pot meal that infuses a variety of textures and flavors. The dish begins with a base of cooked rice and oil in a large pot that is covered with a fried egg, julienned vegetables, precooked meat, and seafood. Although the mixture of vegetables and protein varies by chef and preference, the use of gochujang paste is the key to authentic bibimbap. Bibimbap is a flavorful way to utilize leftover ingredients in your refrigerator and pantry.

Things You'll Need

• 2 dried shitake mushrooms
• Small mixing bowl
• Rice
• Small frying pan
• 1/2 tbsp. butter
• Egg
• Large sauce pot
• 1/4 cup bean sprouts
• Medium mixing bowl
• Ice
• Tongs
• Strainer
• 3 green beans
• Zucchini
• 1 carrot
• 1 scallion
• Kitchen knife
• 2 oz. beef or chicken
• 1 tsp. cooking oil
• Wok
• 2 oz. cooked squid
• 6 thin slices of smoked salmon
• 1 oz. abalone or clam meat
• Large heat-proof clay pot or skillet, with lid
• 2 tbsp. gochujang paste
• 1 tsp. sesame oil
• Wooden spoon

Instructions

1. Place two shitake mushrooms in a bowl of water. Allow to soak for 1 hour. Cook the rice according to package directions; you will need 1 cup. Alternatively, you can use any variety of rice leftover from another meal, as long as it hasn't been flavored. Set aside.

2. Heat 1/2 tbsp. of butter in a small frying pan over medium-high heat. Make the egg sunny side up, which is an egg lightly fried on one side. The yolk should remain whole and soft. Set aside.

3. Fill a large sauce pot with water, and set on the stove. Turn the heat on high to boil. While you are waiting, fill a medium-size mixing bowl with water and ice. Place 1/4 cup bean sprouts into the boiling water for 1 minute. Scoop out the sprouts with tongs, reserving the water. Immediately place them in the bowl of water. Drain thoroughly and press against the sides of the strainer to remove the majority of water. Set aside.

4. Bring the pot of water to a boil again over high heat. Refill the mixing bowl with water and ice. Place the green beans in boiling water for 2 minutes. Remove the green beans with tongs and immediately plunge into the ice water bath. Drain thoroughly, and set aside.

5. Rinse the zucchini, carrot and scallion under cold running water. Cut the zucchini in half widthwise, then cut each of the halves lengthwise into 4 pieces. Drain the mushrooms. Julienne the zucchini, mushrooms and the carrot. Slice the green beans lengthwise at an angle. Thinly slice the scallion. Set all the ingredients aside.

6. Julienne the beef or chicken. Heat 1 tsp. of cooking oil in the wok. Stir-fry the protein for 1 minute, and set aside. Cut the squid into 1-inch-wide strips. Cut the thin slices of smoked salmon into 1-inch squares. Julienne the abalone or clam.

7. Add the rice to the clay pot or skillet. Stir in 1 tsp. of sesame oil with the wooden spoon. Lay the egg on top of the rice, and move some rice to cover the top of the white of the egg. Do not cover the yolk; it is meant to be displayed. Lay the vegetables on one side of the pot, and the protein on the other. Add the 2 tbsp. of gonchujang paste to the top.

8. Cover the pot with the lid, and turn the heat to medium. Allow the ingredients to cook until the rice begins to sizzle and everything is heated through. Remove from the heat and take off the cover. Allow guests to see the ingredients before you mix everything together and serve.

Tips & Warnings

• The vegetable and protein ingredients can be varied according to taste. Pickled ingredients are sometimes used as well.

References

• "Try This: Traveling the Globe Without Leaving the Table"; Danyelle Freeman; 2011
• "The Korean Kitchen: Classic Recipes From the Land of the Morning Calm"; Copeland Marks; 1999