Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Rice |
| 2 cups | Water |
| 2 ounces | Beef |
| 1 tablespoon | Soy sauce |
| ½ teaspoon | Sesame oil |
| ½ teaspoon | Sesame salt |
| \N \N | Green onion |
| \N \N | Garlic |
| \N \N | Black pepper |
| ½ pounds | Bean sprouts |
| 1 teaspoon | Salt |
| 1 teaspoon | Sesame oil |
| \N \N | Green onion |
| \N \N | Garlic |
| ¼ pounds | Boiled bracken |
| 1 teaspoon | Soy sauce |
| ½ teaspoon | Sesame oil |
| ½ teaspoon | Sesame salt |
| \N \N | Green onion |
| \N \N | Garlic |
| \N \N | E: 1 cucumber |
| 1 teaspoon | Salt |
| \N \N | Sesame oil |
| ½ \N | Cake mung bean gelatin |
| \N \N | Salt |
| \N \N | Sesame oil |
| ¼ pounds | Scalded bellflower roots |
| 1 teaspoon | Soy sauce |
| ½ teaspoon | Sesame oil |
| 1 teaspoon | Sesame salt |
| 1 teaspoon | Salt |
| 2 \N | Eggs |
| 2 \N | Lettuce leaves |
| \N \N | 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