A colorful and nutritious Korean rice bowl topped with individually cooked seasoned vegetables (namul), raw seasoned beef (yukhoe), and a fried egg, served with hot pepper paste (gochujang). Mix everything together before eating.
Beef filetFresh, cut into thin matchsticks, for yukhoe (seasoned raw beef)~6 ozest.
Soy sauceFor seasoning raw beef~3 tbspest.
HoneyFor seasoning raw beef~1 tbspest.
Gosari (bracken fern)Prepared~1 ozest.
Doraji (bellflower root)Dried, soaked to soften, rubbed with salt~1 ozest.
Cooked rice~2 cupsest.
EggFried sunny-side up~2est.
Gochujang (Korean hot pepper paste)For serving~2 tbspest.
Cooking oilFor sautéing vegetables~3 tbspest.
SugarFor seasoning gosari~1 tspest.
Steps
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1
Prepare soybean sprouts: rinse well and remove any bad beans. Add 4 cups of water and salt, then boil over medium-high heat for about 20 minutes until fully cooked (do not open the lid during cooking to avoid a fishy smell). Drain and set aside.
2
Prepare spinach: blanch, rinse in cold water, and squeeze dry. Season with minced garlic, sesame oil, toasted sesame seeds, and salt. Mix well. Skip soy sauce to keep the spinach green.
3
Prepare vegetables: cut carrot and red bell pepper into thin matchsticks and sprinkle each with salt. Do the same for zucchini and cucumber. Chop green onion and set aside.
4
Prepare seasoned raw beef (yukhoe): use fresh beef filet cut into thin matchsticks. Season with plenty of minced garlic, soy sauce, honey, and sesame oil. Mix well, cover, and refrigerate until ready to serve.
5
Season the cooked soybean sprouts: add salt, minced garlic, and sesame oil. Mix well.
6
Prepare gosari and doraji: clean and cut the gosari. For doraji, soak the dried sliced bellflower root to soften, then rub with salt to remove bitterness, rinse well, and tear into smaller pieces if needed.
7
Sauté vegetables separately to maintain their distinct colors: first sauté carrot with oil and salt, then cucumber with oil, minced garlic, and sesame oil, followed by red bell pepper with oil and salt, and finally zucchini with oil, minced garlic, sesame oil, and green onion. Clean the pan with a wet towel between each vegetable.
8
Sauté gosari with minced garlic and soy sauce. Sauté doraji with minced garlic, sesame oil, and sugar.
9
Assemble the bibimbap: place warm rice in a bowl or stone bowl (dolsot), arrange all the cooked vegetables and seasoned raw beef on top, and crown with a sunny-side up egg (with runny yolk).
10
For dolsot bibimbap: add a few drops of sesame oil to the stone bowl, layer in rice, vegetables, and raw beef, top with egg yolk, and place on the stovetop until it makes a crackling/ticking sound, indicating the bottom layer is crisping up.
11
Serve with gochujang (hot pepper paste) and sesame oil on the side, along with soup. Mix everything together just before eating.
PrimedTableBETA
