Beginner's Bibim Bap

Recipe Ingredients

		Beef
4		Bulgogi beef - (1/8 lb)
2 tablespoons	30ml	Bottled bulgogi marinade
1 teaspoon	5ml	Oil
		Vegetables
4		Fresh shiitake mushrooms - sliced
1 teaspoon	5ml	Oil
1 tablespoon	15ml	Bottled bulgogi marinade
2		Carrots
4 cups	948ml	Spinach
1 1/2 cups	240g / 8.5oz	Soy bean sprouts
1 cup	237ml	Zucchini (large)
		Rice
2 cups	320g / 11oz	Short-grain rice
		Sauce
1/4 cup	59ml	Red pepper paste (kochujang)
1/2 teaspoon	2.5ml	Sesame seeds
2 teaspoons	10ml	Honey
1 teaspoon	5ml	Sesame oil
1		Garlic clove - minced
		Assembly
1/2 cup	118ml	Bottled kimchi - cut thin strips
1 1/2 teaspoons	7.5ml	Sesame oil
1 teaspoon	5ml	Sesame seeds
1/2		Sheet nori seaweed - (8" square) - sliced into
		Fine, thin strips
1		Fried egg

Recipe Instructions

For the Beef: Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour. Remove the beef from the marinade and cut into 1/2-inch slices. Heat the oil in a skillet over medium-high heat. Add the beef and stir-fry until cooked through, 1 minute. Note: Cook the beef just before assembling the dish.

For the Vegetables: Cook the mushrooms in the oil and the marinade in a skillet over high heat until tender, 3 to 4 minutes. Set aside. Cut the carrots into very thin, long strips. The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water. Blanch the spinach 30 seconds. Drain and squeeze dry. Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds. Cut the zucchini into very thin slices. Cook the zucchini in boiling water until tender, about 3 minutes.

For the Rice: Wash the rice several times in cold water until the water is clear, rubbing the rice well. Drain. Place the rice in a heavy pot; add 3 cups of cold water. Cover and bring to a boil, reduce the heat and steam, covered, until the rice is tender, about 30 minutes.

For the Sauce: Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl. Set aside.

To assemble the bibim bap, place the hot cooked rice in a large serving bowl. The vegetables can be at room temperature. Arrange them on top of the rice in separate groups, along with the kimchi. Sprinkle with the sesame oil and sesame seeds. Arrange the beef on top and a small pile of nori strips at one side. Place the egg in the center.

Pass the sauce in a separate bowl. Add this to taste and stir it into the mixture, preferably with a long-handled Korean spoon.

This recipe yields 2 servings.

Each serving: 637 calories; 1,312 mg sodium; 130 mg cholesterol; 24 grams fat; 5 grams saturated fat; 79 grams carbohydrates; 35 grams protein; 14.77 grams fiber.

Source:
The Los Angeles Times, 07-17-2002

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