Korean Bibimbap Made During D'Open Kitchen Cooking Teambuilding Class
Korean Bibimbap Made During D’Open Kitchen Cooking Teambuilding Class
Print Recipe
Korean Bibimbap
Bibimap is a Korean staple food that is served in a sizzling hotstone bowl. It is a rice dish topped with an assortment of vegetables with a side of meat garnished with a fried egg. The colours from the vegetables make it so appetising to eat! If you doesn't have a hot stone pot at home, you can also serve it in a regular bowl. Mix it up with the bibimbap sauce to serve!
Course Mains
Cuisine Korean
Keyword Korean food
Prep Time 30 Minutes
Cook Time 45 Minutes
Servings
Bowls
Ingredients
Bibimbap Sauce
Course Mains
Cuisine Korean
Keyword Korean food
Prep Time 30 Minutes
Cook Time 45 Minutes
Servings
Bowls
Ingredients
Bibimbap Sauce
Instructions
  1. Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.
  2. Chicken: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat.
  3. Soy bean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.
  4. Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.
  5. Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
  6. Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and set aside for 10 - 15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat.
  7. Carrots: Julienne the carrots into match sticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium high heat, sprinkling salt and pepper to taste.
  8. Combine all of the sauce ingredients in a small bowl and mix thoroughly.
  9. Assemble: Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce.