Bi bim bap

1 Servings

Ingredients

QuantityIngredient
2cupsRice
2cupsWater
2ouncesBeef
1tablespoonSoy sauce
½teaspoonSesame oil
½teaspoonSesame salt
Green onion
Garlic
Black pepper
½poundsBean sprouts
1teaspoonSalt
1teaspoonSesame oil
Green onion
Garlic
¼poundsBoiled bracken
1teaspoonSoy sauce
½teaspoonSesame oil
½teaspoonSesame salt
Green onion
Garlic
E: 1 cucumber
1teaspoonSalt
Sesame oil
½Cake mung bean gelatin
Salt
Sesame oil
¼poundsScalded bellflower roots
1teaspoonSoy sauce
½teaspoonSesame oil
1teaspoonSesame salt
1teaspoonSalt
2Eggs
2Lettuce leaves
Seasoning sauce; (Gochu jang)
1teaspoonSesame oil

Directions

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