Bibimbap – A small batch

October 17, 2015 at 10:45 pm Leave a comment


Dolsot bibimbap is a signature dish from Korea and impossible to find in the city I now call home. So, off I go to satisfy a craving… again. The recipe that follows is a reasonable ersatz version. Unfortunately I don’t have access to a Korean grandma to guide my way. There’s more than a few steps, though easy enough to accomplish, and I’ve simplified others. This dish can be served warm in a bowl, or in a stone bowl that’s been heated so the bottom layer of rice can very crispy. I don’t have a traditional Korean stone bowl, so I settled for my small cast-iron skillet which worked perfectly. This recipe makes enough for two servings.

The beef
1/2 pound ground beef
2 tablespoons brown sugar, packed
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon crushed red-pepper flakes (or to taste)
1 tablespoon ginger, grated (or a 1/4 teaspoon powdered ginger)
2 cloves garlic, minced
2 green onion, thinly sliced

Brown the meat in hot oil
add the rest of the ingredients
stir well to combine
turn off heat and set aside

The veggies
1 cup mung bean sprouts
1 cup carrots, julienned
2 cups baby spinach
1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons sesame oil

All the vegetables need to be par boiled separately

Bring a large pot of water to boil and reduce to a simmer
place the vegetable in a large sieve
dunk the sieve and vegetable into the simmering water for 2 to 3 minutes

bibimbap beans

Par boil like this

Remove the sieve and vegetable from the water and set aside to cool on a plate
now do the next vegetable in the same fashion

Once all have been par boiled and cooled a bit, make the sauce by combining the rice vinegar, soy sauce, and sesame oil in a bowl
dress each cooked vegetable separately and set aside

The last part (still with me?)
2 cups cooked rice
an egg
hot sauce

Heat oil in the cast iron skillet
add the rice to the hot pan
while the rice is sizzling away, fry an egg in another pan

Place the cooked meat and marinated vegetable on top of the rice
then the fried egg on top
a squirt of your favorite hot sauce

Actually any vegetable or mushroom will work, from what I used, to julienned zucchini and canned baby corn, to Shitake.


Entry filed under: For One or Two, Korean, Main Course, Popular Ethnic Dishes.

Shrimp and Pork Pot Stickers – A smaller batch Scallion Pancakes, a simple version – A small batch

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Recent Posts



October 2015
« Sep   Nov »