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Bibimbap

Bibimbap is a popular Korean dish that contains many ingredients mixed in a bowl with rice and hot pepper paste. It is also referred to as goldongban and is one of the most representative Korean dishes along with bulgogi and kimchi.

There was a longstanding tradition among our ancestors that any leftover food on New Year’s Eve was not to be kept into the New Year. For this reason, the practice of mixing various ingredients in a bowl with rice was started. Koreans are also known to cook many different dishes to pay respects to their ancestors on major holidays such as the Lunar New Year and Chuseok. Since there is a lot of food leftover on these occasions, people enjoy mixing them.

Although the recipe for bibimbap sounds rather simple, there are regional variations and one of the most well known is Jeonju bibimbap which contains bean sprouts. With a growing number of health conscious individuals, bibimbap containing fresh shoots, wild greens or mountain herbs is also gaining popularity. It’s not only the variation in ingredients that make a difference. Dolsot (stone pot) bibimbap, containing slow-cooked rice, has always been popular. Another interesting variation is yangpun (large brass bowl) bibimbap. As the Korean name suggests, the large brass bowl contains enough bibimbap to feed two to three.

The ingredients, an assortment of herbs and meats, all have their own distinct flavors and tastes, but a spoonful of hot pepper paste in the mix produces a surprisingly pleasant taste.

Bibimbap is not only delicious, it also contains a wealth of nutrients such as cellulose and vitamins while being low in cholesterol and fat. Such healthy dishes are ideal for all but especially so for busy students as well as hardworking individuals always on the go.

What better way to provide a simple yet nutritious meal than to prepare tasty bibimbap for your entire family.

 Ingredients

- Nonglutinous Rice (320g) = Soaked Nonglutinous
- Rice (400g)
- Water (600g)
- Beef (150g)
- Fernbrake (150g)
- Seasoning for Beef & Fernbrake: Soy Sauce (51g), Sugar (19.5g), Green Onions, chopped (20g), Garlic, chopped (10g), Powdered Sesame mixed with Salt (9g), Ground Pepper (1g), Sesame Oil (12g)
- Cucumber (200g)
- Ballonflower (150g)
- Seasoning for Cucumber & Ballonflower: Soy Sauce (11g), Green Onions, chopped (20g), Garlic, Chopped (10g), Powdered Sesame mixed with Salt (18g), Sesame Oil (24g)
- Bean Sprouts (150g)
- Seasoning for Bean Sprouts: Salt (1.6g), Sesame Oil (3g), Fish (Croaker, Cod or Frozen Pollack) (150g)
- Seasoning for Fish: Salt (1.6g), Ground Pepper (1g), Flour (18g), Eggs (110g), Kelp (10g), Vegetable Oil (50g)
- Hot Pepper Paste (80g)

Cooking Instructions

1.Thoroughly wash rice and soak in water for 30~60 minutes and then cook.

2.Cut beef into 5cm long pieces and clean and cut fernbrakes into 4~5cm pieces. Using the seasoning ingredients listed above, mix into beef and fernbrakes. Remember to keep them separated. Next, panfry the beef and fernbrakes separately using vegetable oil.

3.The next step is to take the cucumber and to diagonally slice it into half. Then, slice into approximately 0.3cm thick pieces. When you have thinly sliced cucumbers, season with salt and then drain the liquid by squeezing with your hands. Rub salt into balloonflowers and then clean in water. Then diagonally rip them into thin slices. Use the ingredients listed above to season each ingredient and then panfry separately.

4.Bean sprouts should be cleaned and placed in a pot along with some water and salt and slightly cooked. Once cooked, use the seasoning instructions listed above to complete.

5.Take the fish meat and cut into 4cm by 5cm pieces and season with salt and pepper. Next, cover with a coat of flour and then drench it in a coat of eggs. Next, panfry the fish pieces and cut into 1cm wide pieces. Fry the leftover eggs to cook and slice them.
Cook the kelp and panfry in oil until crispy. Break the crispy kelp into small pieces using your hands.

6.Using a bowl, place the ingredients nicely on top of rice. Serve a bit of the hot pepper paste separately.


The article courtesy of Seoul magazine 
 




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