A small boiling hot bowl that makes more and more noise: the bibimbap. A recipe made in Korea which under its steaming looks, sends heavy. Incursion into the secrets of this preparation destined to become a flagship in the coming years among foodies!
the bibimbap means mixture (bibim) of cooked rice (bap) all garnished with vegetables, beef and spicy paste (obtained from gochujang), mushrooms and egg yolk. Bibimbap is a kind of Korean national dish, without an immutable recipe.
This week at the microphone of “Soon at the Table!” Carlo De Pascale shares with us Greg’s recipe from the “Cook and Roll” blog
For 4 people
400g sushi rice
Toasted sesame oil
Toasted sesame seeds
Black sesame seeds
Korean soy sauce
Sugar (for sweet soy eggplant)
Rice vinegar (for sautéed cucumbers)
Guchujang Korean Chili Paste
3 cloves of garlic
Vegetables (4 or 5 of your choice):
300g oyster mushrooms
300 g button mushrooms
200 g bean sprouts
500 g fresh spinach
1/2 white cabbage
300g beef (rump steak, peeled)
Asian pear (for the beef tartare)
20 g pine nuts (for the beef tartare)
20 ml sake (for the beef tartare)
4 egg yolks
Nori seaweed sheets (for decoration)
Young onion, thinly sliced (for garnish)
Rinse the rice until the rinse water runs clear. Cook with 750 ml of water and 1/2 tsp of salt in the rice cooker or in a covered pan, until completely absorbed.
You can add a handful of coarsely cut bean sprouts, 5 minutes before the end of cooking, mix and cover, leave the rice to rest for at least 15 minutes covered, and set aside at room temperature.
Mix 4 tbsp Gochuchang chili paste, 1 tbsp cane sugar, 1 tbsp toasted sesame seeds, and 2 tbsp toasted sesame oil. To book.
The vegetables :
Spinach: In a very hot wok, pour 1.5 tbsp of cooking oil and 1/2 tsp of toasted sesame oil. Throw in a peeled and coarsely chopped clove of garlic, then the washed spinach. Drop the spinach over high heat, add 2 tbsp of toasted sesame. When the spinach is cooked, keep warm (oven at 50°).
Cucumbers: Cut the seeded cucumber into sticks. Mix with a tbsp of rice vinegar, a pinch of salt.
Sauté in the same wok, with 1 tbsp cooking oil.
Zucchini: Cut the seeded zucchini into sticks. Sauté in the same wok, with 1 tbsp of cooking oil, 1/2 tsp of toasted sesame oil, a few sesame seeds. Keep warm.
Soya: Stir-fry the bean sprouts in the wok in the same way, making sure to keep them crunchy. Add a dash of soy sauce. Keep warm.
Eggplant with mild soy: Cut the eggplant into large sticks. Sauté in a wok with 2 tbsp of cooking oil. When the eggplant is golden brown, add 50ml of light soy sauce, 100ml of water, 2 tbsp of blond sugar, mix and cover.
Cook covered until the aubergines are tender. Reduce the sauce until it is syrupy. Keep warm.
Mushrooms: cut into slices for button mushrooms, lengthwise for oyster mushrooms.
Heat the wok, add 1.5 tbsp of oil and 1/2 tsp of toasted sesame oil. Brown a minced clove of garlic. Add the mushrooms and sauté over high heat for 2-3 minutes. Lower the heat, add 1 tbsp of light soy sauce and finish cooking over moderate heat. Sprinkle with sesame seeds. Keep warm.
Cabbage: Cut the cabbage into thin strips. Stir-fry in a wok with 1.5 tbsp oil, 1 tbsp Gochuchang chilli paste, 2 tbsp light soy sauce. Keep warm.
Meat (opt for sautéed beef or tartare) :
Stir-fried beef: Cut the beef into strips. Marinate for one or two hours with 100 ml of light soy sauce, 3 cloves of chopped garlic, 1/2 tsp of ground black pepper, 1 tbsp of sugar, 1 chopped spring onion, 100 ml of dry cooking wine, 1 tbsp sesame oil. Stir-fry in wok over high heat.
Korean-style beef tartare: cut the beef into cubes or thin strips. Marinate for one hour with 20 g of peeled and blended pear, and 20 ml of sake. Add 1/2 finely chopped garlic clove, 1 tbsp toasted sesame oil, 1/2 tbsp sesame seeds, 20 g pine nuts. Mix and refrigerate.
You can simply put a raw egg yolk on the bibimbap. Or a soft-boiled or fried egg.
To serve in stone bowls (Dolsot), place them on the flame and heat them well. Pour 1 tsp of cooking oil and a few drops of toasted sesame oil; blot excess fat, distributing it evenly around the edges.
In hot or classic bowls, the arrangement is the same:
Place a generous amount of rice in the bottom of the bowl.
Then place four to five vegetables distinctly in small packets, next to each other.
Arrange the meat next to the vegetables, or in the center of the bowl.
Hollow out the rice or tartare a little in the center of the bowl and possibly add a raw (or fried) egg yolk.
Place a small tbsp of Gochuchang sauce on the bibimbap.
Decorate (as desired) with sesame seeds, grilled and chopped nori seaweed sheets, sliced spring onions.