Recipe-4. Bibimbap
[ Bibimbap ]
(Mixed vegatable with rice)
Bibimbap
Cuisine: Korean
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 2
Korean Bibimbap and Dolsot Bibimbap recipe is a super healthy, nutritious and delicious vegetarian dinner. Leave out the eggs to make it vegan. If you don't like it too spicy you can change out the gochujang for soy sauce.
What You'll Need
- 150 grams of beansprouts
- 250 milliliters of water
- 2 carrots
- 200 grams of chestnut mushrooms (you can replace them with any mushrooms.)
- 1 aubergine
- 2 red pepper
You can choose and use it to suit your taste-Refer to below
- Redpepper Powder
- CJ Red pepper Powder 454g*30 (Coarse)
- CJ Red pepper Powder 454g*30 (Fine)
- Red Pepper Powder 1kg*10 (Fine)
- Red Pepper Powder 1kg*10 (Super fine)
- ½ a red cabbage
- 2 eggs
- cooked rice (2 portions)
- korean red pepper paste to taste (or soy sauce if you don’t like spicy food)
You can choose and use it to suit your taste-Refer to below
- Redpepper paste
- CJ Redpepper Paste 14kg
- CJ Red Pepper Paste 3kg*4
- Soy sauce
- Soy Sauce Jin 13L
- 30 grams of watercress
- sesame oil
- salt
- Sesame Oil
- CJ BIBIGO Sesame Oil 1L*6
- Sesame Oil Ottogi 1L*8
- Sesame Oil Yeo's 2L*6/Yeo's
- Salt
- CJ KOREAN SALT 3kg*6
- CJ KOREAN SALT 1kg*10
- CJ SOLAR SALT 5kg*4
- CJ SOLAR SALT 3kg*4
- CJ SEASONING SALT 1kg*10
- vegetable oil for frying
You can choose and use it to suit your taste-Refer to below
- Lotte Soy Bean Oil 18L
- CJ Baekseoul Soybean Oil 9L
- CJ Baekseoul Soybean Oil 18L
- Cooking Oil Canola Manildra Gold 20L
How to Make It
Wash all the vegetables first. Chop aubergines into round slices and then cut the slices into four pieces. Julienne (cut into matchsticks) the carrots, red cabbage and red peppers and thinly slice the chestnut mushrooms. I like to use a mandolin for this part but watch your fingers!
Boil a kettle with 250 ml water and pour it in a pan, add the beansprouts and a small pinch of salt. Cover the pan with a lid, boil them for 3 minutes, drain the beansprouts thoroughly and put them in a bowl, add a couple of teaspoons of sesame oil and and mix them together.
Fry the remaining vegetables separately in a little vegetable oil and if you want, a pinch of salt.
Fry an egg to your liking. I like runny eggs, but, you can do whatever you want.
Put 1 portion of cooked rice in a large, preferably oversized, bowl. Use whatever amount of rice you fancy. A little or, like me, a lot. I used brown and white rice mixed for a healthy diet.
In Korea, we eat sticky rice, the same as sushi rice, but it is up to you if you prefer long grain rice or basmati rice.
Arrange the cooked vegetables on the bed of rice.
Add a handful of watercress, the fried egg, 1 or 2 tablespoons of chilli paste (or you can use soy sauce if you don’t like spicy food), and a teaspoon of sesame oil. I like to serve bibimbap at this point and let my guests mix everything together in the bowl.
For Dolsot Bimbimbap follow steps 1, 2 and 3 of the Bibimbap recipe.
Put the dolsot on a low heat. Add 2 teaspoons of sesame oil. This is to stop the rice from sticking to the bowl while cooking and it tastes nice too!
Add 1 portion of cooked rice. Again, use as much as you would eat if you were serving it on a plate.
Arrange the cooked veg, watercress, chilli paste (or soy sauce), a raw egg (don’t worry! It will cook in the hot bowl when you mix it all together) and a teaspoon of sesame oil on top of the rice.
Cover with the dolsot lid and cook for 3-4 minutes or until it sizzles.
Carefully serve the dolsot at the table on a heat proof mat. Take care, it will be very hot.
Mix all the ingredients in the bowl and enjoy!
You can choose and use it to suit your taste-Refer to below
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