WHAT'S IN IT?
***Serves 2 people (2 large bowls of Bibimbob)
2 cups Rice 쌀
200-250g (or one bunch) Spinach 시금치
250g Soy Bean Sprouts 콩나물
100g (or a half) Carrots 당근
50g Dried Shitake mushrooms 표고버섯
50g Dried Bracken 고사리 (Go-Sah-Ri)
100g Platycodon 도라지 (Do-Ra-Ji)
250g Korean Spring Greens (optional)
200g Beef (any part suitable for stirfry or steak, e.g. Sirloin, tenderloin,rib eye etc.) 소고기
1 bunch Green Onions 파
2 Eggs 계란
Chopped Garlic 다진 마늘
Sesame Oil 참기름
Sesame Seeds 깨소금
Vegetable Oil
Soy Sauce (regular) 진간장/외간장
Soy Sauce (used in soups, saltier) 국간장
Salt 소금
Black Pepper 후추
Korean Red Chilli Paste 고추장
HOW DO IT MAKE IT?
* Don't forget to cook rice before you start.
1. Wash 2 cups of rice and drain completely.
2. Add 2.1 cups of water.
3. Cook on high heat until it starts to boil.
4. Then, reduce to low heat and cook for another 15 min. (Do not open the lid during this.)
5. Take it off the heat and leave the lid on for 5-10 min.
Preparation:
1. Soak dried Shitake mushrooms and dried Bracken in cold water overnight. (at least a few hours)
2. Wash all vegetables thoroughly in cold water.
3. Peel a carrot and platycodons (if not pre-peeled)
3. Chop garlic and green onions.
4. Squeeze water out of soaked Shitake mushrooms and cut into juliennes.
5. Cut 1/2 carrot into juliennes.
5. Julienne beef and marinate with:
-2 table spoons of soy sauce (regular)
-1 table spoon of sugar
-1 tablespoon of sesame oil
-1/2 teaspoon of chopped garlic
-1 table spoon of chopped green onions
- a pinch of black pepper
6. Blanching:
Bracken
- blanch in boiling water with a pinch of salt for about 15-20 minutes until they are soft
- rinse in cold water
- squeeze all the water out
Platycodons
- blanch in boiling water with a pinch of salt for 10 min. (if not pre-blanched)
- rinse in cold water
- squeeze all the water out
Spinach
- blanch in boiling water with a pinch of salt for 3 min.
- rinse in cold water
- squeeze all the water out
Korean Spring Greens
- blanch in boiling water with a pinch of salt for 3 min.
- rinse in cold water
- squeeze all the water out
Soy Bean Sprouts
- blanch in boiling water with a pinch of salt for 5 min. (*Ensure the lid is on. Otherwise it could have unpleasant smell later)
- rinse in cold water
- drain (don't squeeze)
Cooking:
1. Saute:
Brackens
- Coat a pan with sesame oil
- Saute brackens with 1 teaspoon of chopped garlic, 1 tablespoon of chopped green onions for 5 min on medium heat
- Add 2 tablespoons of water and 1 table spoon of Soy Sauce (used in soup, Gook Gan Jang) and saute for another 10-15 min.
- Off the heat. Add a pinch of black pepper, 1/2 teaspoon of sesame seeds and a hint of black pepper
Platycodons
- Coat a pan with sesame oil
- Saute brackens with 1 teaspoon of chopped garlic, 1 tablespoon of chopped green onions for 5 min on medium heat
- Add 2 tablespoons of water and 1 table spoon of Soy Sauce (used in soup, Gook Gan Jang) and saute for another 10-15 min.
- Off the heat. Add a pinch of black pepper, 1/2 teaspoon of sesame seeds and a hint of black pepper
Shitake Mushrooms
- Saute in sesame oil, with a pinch of salt and pepper for 5-10 min on high heat.
Carrots
- Saute in vegetable oil with a pinch of salt and pepper for 5-10 min on high heat.
Beef
- Saute in vegetable oil on high heat until browned.
2. Season and mix:
Spinach: add the following and mix in well. (Massage with your hand.)
- ½ teaspoon of garlic
- ½ teaspoon of sesame oil
- 1 tablespoon of soy sauce (used in soup, Gook Gan Jang)
- 1 tablespoon of soy sauce (regular)
- 1 tablespoon of chopped green onions
- ½ teaspoon of sesame seeds
- a pinch of black pepper
Korean Spring Greens: exactly same as Spinach
Soy Bean Sprouts: add the following and mix in well.
- 1 tablespoon of sesame oil
- ½ teaspoon of garlic
- ½ teaspoon of sesame seeds
- 1 tablespoon of green onions
- a pinch of salt and pepper
3. Place a bed of rice at the bottom of stone bowls and leave them on LOW heat for 10-15 min (or until golden brown crust is formed at the bottom)
4. Add more rice in the bowls.
5. Top with all ingredients with contrasting colors beside each other.
6. Fry 2eggs with salt and pepper and place it on top of the dish. (one for each stone bowl)
7. Serve with Korean red chili paste and sesame oil on the side.
8. Enjoy. (Add red chili paste and sesame oil to your liking and mix everything well.)
***Serves 2 people (2 large bowls of Bibimbob)
2 cups Rice 쌀
200-250g (or one bunch) Spinach 시금치
250g Soy Bean Sprouts 콩나물
100g (or a half) Carrots 당근
50g Dried Shitake mushrooms 표고버섯
50g Dried Bracken 고사리 (Go-Sah-Ri)
100g Platycodon 도라지 (Do-Ra-Ji)
250g Korean Spring Greens (optional)
200g Beef (any part suitable for stirfry or steak, e.g. Sirloin, tenderloin,rib eye etc.) 소고기
1 bunch Green Onions 파
2 Eggs 계란
Chopped Garlic 다진 마늘
Sesame Oil 참기름
Sesame Seeds 깨소금
Vegetable Oil
Soy Sauce (regular) 진간장/외간장
Soy Sauce (used in soups, saltier) 국간장
Salt 소금
Black Pepper 후추
Korean Red Chilli Paste 고추장
HOW DO IT MAKE IT?
* Don't forget to cook rice before you start.
1. Wash 2 cups of rice and drain completely.
2. Add 2.1 cups of water.
3. Cook on high heat until it starts to boil.
4. Then, reduce to low heat and cook for another 15 min. (Do not open the lid during this.)
5. Take it off the heat and leave the lid on for 5-10 min.
Preparation:
1. Soak dried Shitake mushrooms and dried Bracken in cold water overnight. (at least a few hours)
2. Wash all vegetables thoroughly in cold water.
3. Peel a carrot and platycodons (if not pre-peeled)
3. Chop garlic and green onions.
4. Squeeze water out of soaked Shitake mushrooms and cut into juliennes.
5. Cut 1/2 carrot into juliennes.
5. Julienne beef and marinate with:
-2 table spoons of soy sauce (regular)
-1 table spoon of sugar
-1 tablespoon of sesame oil
-1/2 teaspoon of chopped garlic
-1 table spoon of chopped green onions
- a pinch of black pepper
6. Blanching:
Bracken
- blanch in boiling water with a pinch of salt for about 15-20 minutes until they are soft
- rinse in cold water
- squeeze all the water out
Platycodons
- blanch in boiling water with a pinch of salt for 10 min. (if not pre-blanched)
- rinse in cold water
- squeeze all the water out
Spinach
- blanch in boiling water with a pinch of salt for 3 min.
- rinse in cold water
- squeeze all the water out
Korean Spring Greens
- blanch in boiling water with a pinch of salt for 3 min.
- rinse in cold water
- squeeze all the water out
Soy Bean Sprouts
- blanch in boiling water with a pinch of salt for 5 min. (*Ensure the lid is on. Otherwise it could have unpleasant smell later)
- rinse in cold water
- drain (don't squeeze)
Cooking:
1. Saute:
Brackens
- Coat a pan with sesame oil
- Saute brackens with 1 teaspoon of chopped garlic, 1 tablespoon of chopped green onions for 5 min on medium heat
- Add 2 tablespoons of water and 1 table spoon of Soy Sauce (used in soup, Gook Gan Jang) and saute for another 10-15 min.
- Off the heat. Add a pinch of black pepper, 1/2 teaspoon of sesame seeds and a hint of black pepper
Platycodons
- Coat a pan with sesame oil
- Saute brackens with 1 teaspoon of chopped garlic, 1 tablespoon of chopped green onions for 5 min on medium heat
- Add 2 tablespoons of water and 1 table spoon of Soy Sauce (used in soup, Gook Gan Jang) and saute for another 10-15 min.
- Off the heat. Add a pinch of black pepper, 1/2 teaspoon of sesame seeds and a hint of black pepper
Shitake Mushrooms
- Saute in sesame oil, with a pinch of salt and pepper for 5-10 min on high heat.
Carrots
- Saute in vegetable oil with a pinch of salt and pepper for 5-10 min on high heat.
Beef
- Saute in vegetable oil on high heat until browned.
2. Season and mix:
Spinach: add the following and mix in well. (Massage with your hand.)
- ½ teaspoon of garlic
- ½ teaspoon of sesame oil
- 1 tablespoon of soy sauce (used in soup, Gook Gan Jang)
- 1 tablespoon of soy sauce (regular)
- 1 tablespoon of chopped green onions
- ½ teaspoon of sesame seeds
- a pinch of black pepper
Korean Spring Greens: exactly same as Spinach
Soy Bean Sprouts: add the following and mix in well.
- 1 tablespoon of sesame oil
- ½ teaspoon of garlic
- ½ teaspoon of sesame seeds
- 1 tablespoon of green onions
- a pinch of salt and pepper
3. Place a bed of rice at the bottom of stone bowls and leave them on LOW heat for 10-15 min (or until golden brown crust is formed at the bottom)
4. Add more rice in the bowls.
5. Top with all ingredients with contrasting colors beside each other.
6. Fry 2eggs with salt and pepper and place it on top of the dish. (one for each stone bowl)
7. Serve with Korean red chili paste and sesame oil on the side.
8. Enjoy. (Add red chili paste and sesame oil to your liking and mix everything well.)
—
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