Bibimbap
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The Tale of Bibimbap
Story updated
Bibimbap's origins are debated: some trace it to royal court cuisine, others to a farmers' custom of mixing leftover rice and banchan together before a new harvest, and Jeonju in particular is celebrated as a historic center of the dish. Whatever its exact roots, mixing rice with vegetables, meat, and gochujang became one of Korea's most iconic dishes.
Ingredients
Scale:· 4 servings
- 4 cups cooked short-grain rice
- 1/2 lb ground beef
- 2 tbsp soy sauce
- 1 tbsp sesame oil, plus more for drizzling
- 2 cloves garlic, minced
- 2 cups spinach, blanched and seasoned
- 1 cup bean sprouts, blanched and seasoned
- 1 carrot, julienned and sautéed
- 1 zucchini, julienned and sautéed
- 4 shiitake mushrooms, sliced and sautéed
- 4 eggs, fried sunny-side up
- 4 tbsp gochujang
Instructions
- 1Marinate ground beef with soy sauce, sesame oil, and garlic, then cook in a hot pan until browned.
- 2Prepare each vegetable separately, seasoning lightly with salt, sesame oil, or garlic as appropriate.
- 3Divide the warm rice among four bowls.
- 4Arrange the beef and each vegetable in separate sections on top of the rice.
- 5Top each bowl with a fried egg.
- 6Add a generous dollop of gochujang to each bowl and drizzle with sesame oil.
- 7Mix everything together thoroughly before eating.
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