Bi bim bap
1 Servings
Ingredients
| 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 |
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