Korean Bibimbap Recipe

How to make Bibimbap (Korean Mixed Rice and Vegetables)

IMG 1747 31 Korean Bibimbap Recipe

Bibimbap is one of my favorites so I recently decided to try to make it myself. I first tried it at a little Korean restaurant about 20 years ago in South Oakland, Pittsburgh  when I went to the University of Pittsburgh for my undergrad degree.  The restaurant was called “Winners”.  There was an entrance that was sort of obscure where you had to walk down a stairwell that went into the basement restaurant. My friend Dave and I would go there and always order bibimbap and cover it in hot sauce while we drank roasted barley hot tea.  I have such fond memories of that place that it made me a little sad to see Winners got only 2 & 1/2 stars on Yelp but on the other hand, I have to admit, the comments are sort of true from my memory. It was a crazy little dungeon-like place, that sold a lot of malt liquor “40′s” but still, I thought the food was great.  Please let me know if you have ever been to Winners.  (Dave are you out there?)  Send me a photo of Winners in South Oakland! I can’t find one anywhere!

Winners was a fond memory but now the  Korean Restaurant that I have been going to for almost the past 10 years is called “Spring Garden, Korean Japanese Restaurant” located at 5 South 35 Street, Camp Hill, Pa 17011.  The  food there is really good.  They got 4 out of 5 stars on Yelp but I would give them a 5.  It isn’t a fancy place but the food is really good and the owners are very nice and always ask me about my family.  I think they are a husband and wife and I think it’s one of their mothers who helps.

Since I live little farther away from Spring Garden than I used to, I decided to try to make bibimbap at home.  I found recipes on the web and incorporated a few of them into one to make my first batch of bibimbap.

Bi bim means “mixed,” while bap means “rice.”  Bibimbap (pronounced bee-beem-bahp) (also called bibimba, bibimbop, bibimbab or b-bop) is a typical Korean meal. The meal consists of a bowl of steamed white rice topped with vegetables, beef or tofu or chicken, an egg, and kochujang (Korean chili pepper paste).

How to make Bibimbap:

4-6 servings

 Ingredients:

  • 1/2 to 1 cups of rice per person (I used Jasmine rice)
  • 2 cups of fresh bean sprouts
  • a bunch of fresh spinach
  • 2 small zucchinis
  • 7-9 Shiitake Mushrooms caps
  • 1/2 pound of ground beef
  • 2 medium carrots
  •  1 egg per person
  • soy sauce, kochujang (Korean chili pepper paste), garlic, sesame seeds, sesame oil and vegetable oil

 

Recipe:

  1. Prepare the rice in a rice cooker or a stainless pot.
  2. Prepare a tray to put all of your ingredients on.
  3. Rinse the bean sprouts and put them in a pot with a cup of water.  Add 1 ts of salt and cook for 10 minutes. Drain water and mix bean sprouts with 1 clove of minced garlic, 1 teaspoon of sesame oil and a pinch of salt.  Put it on the tray.
  4. Put the spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze out excess water with both hands. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and 1 teaspoon of sesame oil. Sprinkle lightly with sesame seeds. Put it on the tray.
  5. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and mix together. A few minutes later, sauté them with 1 teaspoon of vegetable oil in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the tray.
  6. Slice shitake mushroom caps into strips, about 5-6 pieces per mushroom and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes.  Add 1 teaspoon of sesame oil, and put it on the tray.
  7. Mix ground beef with 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper.  Put in refrigerator covered for 30 minutes to flavor beef.  Heat frying pan, add some vegetable oil and cook thoroughly.  Once it is cooked add 1 teaspoon of sesame oil and Put it on the tray.
  8. Peel and slice carrots into thin strips, sauté it in 1 teaspoon of vegetable oil  for 30 seconds and put it on the tray.
  9. Pour 1 tablespoon of sesame oil in a pan and heat egg with sunny side up.  Leave the yolk runny.
  10. Put rice in a big bowl, and attractively display all your vegetables and meat. Place the sunny side up egg on the center.
  11. Serve it with sesame oil and hot pepper paste.
  12. Stir it all up to eat!

The ingredients above are typical bibimbap ingredients but there is really no fixed ingredient list. There are a  variety of alternative ingredients that are used such as:

daikon radish, cucumber, fern brakes (kosari), white mushrooms, salmon, tofu, chicken, kimchi, okra, bulgogi, lettuce, red bell peppers.

IMG 1737 1 Korean Bibimbap Recipe

IMG 1756 1 Korean Bibimbap Recipe

IMG 1759 1 Korean Bibimbap Recipe

IMG 1747 3 Korean Bibimbap Recipe

IMG 1752 11 Korean Bibimbap Recipe

Comments

  1. David Rogers says:

    OMG!

    I love it! I can’t wait to try your recipe!

    Good times! Good memories!

    It was kind of dungeon-y at Winner’s, but now I don’t have to go there.

    What was that hot sauce they had? Mmmmm!

    • Dave- My egg looks sort of messed up in the photo but it was the last ingredient and the kids were getting antsy, it got a little over-cooked and I was like….UGGGH! I knew it wasn’t exactly pretty but my time was up so I didn’t redo it. I am going to make the PERFECT egg next time and get a great photo! The hot sauce is called:  kochujang (Korean chili pepper paste). I had to go to an Asian supermarket to find it. I forgot how good that stuff is though. I could eat that on anything !

      Have you found another Bibimbap supplier in the Burgh? If you are ever near Winner’s again or BETTER, if you ever eat there again, take some photos and Send them to me so I can post them here!

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