Bi bim bap
1 Servings
Quantity | Ingredient | |
---|---|---|
2 | cups | Rice |
2 | cups | Water |
2 | ounces | Beef |
1 | tablespoon | Soy sauce |
½ | teaspoon | Sesame oil |
½ | teaspoon | Sesame salt |
Green onion | ||
Garlic | ||
Black pepper | ||
½ | pounds | Bean sprouts |
1 | teaspoon | Salt |
1 | teaspoon | Sesame oil |
Green onion | ||
Garlic | ||
¼ | pounds | Boiled bracken |
1 | teaspoon | Soy sauce |
½ | teaspoon | Sesame oil |
½ | teaspoon | Sesame salt |
Green onion | ||
Garlic | ||
E: 1 cucumber | ||
1 | teaspoon | Salt |
Sesame oil | ||
½ | Cake mung bean gelatin | |
Salt | ||
Sesame oil | ||
¼ | pounds | Scalded bellflower roots |
1 | teaspoon | Soy sauce |
½ | teaspoon | Sesame oil |
1 | teaspoon | Sesame salt |
1 | teaspoon | Salt |
2 | Eggs | |
2 | Lettuce leaves | |
Seasoning sauce; (Gochu jang) | ||
1 | teaspoon | Sesame oil |
A
B
C
D
F
G
H
I
This is my favorite Korean dish: Bi Bim Bap (Rice, Beef & Veggies). Imagine a big plate with a mound of rice in the middle, and surrounded by smaller mounds of a variety of pickled vegetables, roots, and beef. A fried egg goes over the entire plate, but I omit the egg (hate them!). Then you get assorted condiments (like kimchi) to add to it, and you mix everything and mix in some hot Korean sauce. Yummy! I like to savor each mound of veggies separately, the flavors are so good in each. Then I mix the rice with the beef and the sauce.
The recipe below is from a Korean web page (forgot which one). Haven't tried it yet, though, because I go to Asiana Garden here in Atlanta for my regular bi bim bap fix. You can find the exotic ingredients at oriental grocery stores.
Method: 1. Shred and scald the bellflower roots. Fry them seasoning with the G ingredients. 2. Cut the beef into thin strips. Fry it seasoning with the B ingredients. Cut the bracken into 2" lengths. Fry it seasoning with the C ingredients. 3. Cut the cucumber into halfmoon-shaped pieces and sprinkle it with salt. Squeeze out the moisture, season it with the E ingredients and fry lightly. 4.Scald the bean sprouts in ½ cup boiling salted water, drain and mix them with the C ingredients. Cut the mung bean gelatin into thin strips and mix it with the F ingredients. 5. Wash and cook the rice. 6. Fry the egg until it is soft-set. 7. Serve the prepared vegetables with seasoned red pepper paste, the rice and soup.
Posted to EAT-L Digest by Kathya Singh <ksingh@...> on Dec 4, 1997
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