Make the ultimate Korean Bibimbap at home


Every country has a distinctive comfort food. For Korea, it’s bibimbap, the rice bowl topped with grilled beef, a veritable veggie rainbow and a fried egg, drizzled with spicy gochujang and mixed with a spoon.

Bibimbap basically means “mixed rice” — and given the Olympian timing of this, we’re craving a gold medal-worthy version, whether it’s served in a regular bowl or the sizzling stone bowl known as dolsot. So we checked in with Jessica Oh, co-owner of the East Bay’s Bowl’d BBQ, BopShop and Spoon, where bibimbap rules.

Dolsot bibimbap is a restaurant standard, Oh says, but for home cooks, a cold version — think vegetable rice salad — is more common. Have leftover meat, fish and veggies on hand? Make the ultimate bibimbap using Oh’s tips and recipe.

For more food and drink coverage
follow us on Flipboard.First of all, you want sticky rice, Oh says, so use short grain, medium grain or sushi rice, not jasmine or basmati.
Texture is key. Try adding thin spiralized vegetables, or use a mandoline to create veggie matchsticks.
And don’t be afraid of changing up the ingredients, using quinoa or kale for a superfood twist, for example, or adding kimchi. Instead of using gochujang, drizzle fragrant sesame oil over the rice bowl and sprinkle it with sesame seeds. Or substitute fried duck or quail eggs instead of the usual chicken.
Bowl’d Style Bibimbop

Serves 1

Ingredients:

¼ cup reduced-sodium soy sauce

1/3 cup finely grated Asian pear with juices

2 scallions, thinly sliced

2 garlic cloves, minced, plus more for the vegetables

1 tablespoon brown sugar

2 teaspoons grated fresh ginger

¼ pound boneless ribeye, sliced 1/8-inch thick (or thinly sliced chicken thigh meat)

Sesame oil

¼ cup each of 4 or 5 different vegetables, cut into matchsticks and cooked until crisp-tender

1 to 2 cups cooked rice

1 egg

Gochujang to taste

Directions:

In a medium bowl, whisk together the soy sauce, grated pear, scallions, minced garlic, brown sugar and fresh ginger. Add meat, tossing to coat. Cover and chill for 30 minutes to 3 hours.
Heat a little vegetable oil (or sesame oil, if you prefer) in a frying pan. Drain the steak; add the meat to the pan and cook until lightly browned, 2 to 3 minutes. Set aside. Wipe out the pan with a paper towel.
Toss each batch of vegetables with a drizzle of sesame oil and a little minced garlic. Heat the pan and saute each batch until warmed through, 1 to 2 minutes each. …read more

Source:: The Mercury News – Lifestyle

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