How do you make bibimbap?

Question

How do you make bibimbap?

Answer 1

Bibimbap (both Vegetarian and Meaty Versions!) Ingredients

6 cups Short-grain rice (white or brown, cooked) Bulgolgi (Big Oven recipe 160319) (OPTIONAL)

6 Eggs fried 4 tablespoons Kochu chang  

Sigumchi Namul (Big Oven recipe #165012) 2 teaspoons Sugar  

Mung-bean Sprouts Seasoned with Sesame Oil (Big Oven Recipe 166140) 2 teaspoons Sesame oil  

Korean-Style Cucumber Salad (Big Oven recipe 104346) 1 teaspoon Sesame seeds crushed and roasted

Instructions for Bibimbap (both Vegetarian and Meaty Versions!)

Divide rice among six large bowls, about 8 inches in diameter and 2.5 inches deep, heaping it in the center in the shape of a mound. Put a fried egg on top of each mound of rice. Radiating down from it, in somewhat triangular segments, arrange a serviing of each of the vegetable dishes (and a serving of the bulgolgi, if you are making the meat version).

For the sauce, mix the kochu chang, sugar, sesame oil and sesame seeds, and serve on the side.

To eat, add the sauce as desired (it's spicy) and mix everything together. Eat! Yum!

Answer 2

Bibimbap (boiled rice mixed with vegetables)

1/2 pound of ground or chopped beef

1 cucumber

1/2 carrot

100 grams of doraji bellflower roots

50 grams of bean sprouts

2 shiitake mushrooms

1 sheet of vegetable jelly

Seasoned red pepper paste

2 eggs per person

1. Wash 3 cups of rice, soak for 30 minutes and drain. Put the rice in a thick cooker and add 3 1/3 cups of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking. -- use\japanese/california rice

2. Season beef and stir-fry lightly w/ sesame oil until cooked. Slice the cucumber into discs 2.5 millimeters thick, cut carrots into match stick size, and shred doraji and shiitake mushrooms. Sprinkle them with salt, and then squeeze out excess water after 5 minutes. Season each of them with chili sesame oil separately.

3. Add 1 teaspoon of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Add more oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.

4. Fry an egg sunny-side-up in a frying pan (unless using a hot stone pot, in which case don't.)

5. To make seasoned red pepper paste, combine 4 tablespoons of red pepper paste, 1 tablespoon of sugar, 1 tablespoon of sesame seeds and 2 teaspoons of sesame oil, and then mix well.

6. Place the lettuce leaf in a deep dish and empty a small bowl of rice on it. For hot stone pot bibimbap, heat the stone pot until hot enough to burn the fingers (carry it carefully on a tray), and dump the rice sizzling right into the hot stone pot. In either case, arrange the prepared ingredients attractively on the rice. Place the fried egg on top or, in case of hot stone pot, the raw egg. At the table, the diner adds red pepper paste to taste and mixes it thoroughly with the rice and vegetables before beginning to eat. In case of the hot stone pot, the diner might spoon in a bit of soup to moisten the mixture

Answer 3

try this link

http://www.lifeinkorea.com/Food/Food.cfm...

Answer 4

My first thought was:  with a bibbity bobbity boo!  but realized that that obviously wasn't what you are looking for!

How about combining spinach, mushrooms, bean sprouts, cucumber, zucchini, lettuce, carrot, ground beef, egg, black pepper, salt, sesame oil and a thing called Gochujang (which I understand is a hot paste made of soy)  Chop the cuke into thin slices and then soak them in salt water for 30 minutes.  Drain.  Boil spinach and bean sprouts separately for 10 minutes.  Drain the water and season with salt.  Cut mushrooms and zucchini into thin slices and pan fry in oil.  Pan fry the beef in oil with salt and pepper to flavor.  Chop the lettuce into thin slices and fry the egg over easy.  Place all ingredients over a bowl of rice and serve.  Add a drop of sesame oil and a spoonful of gochunjang , mix and enjoy!