Classic Bibimbap - Korean Cuisine
The word bibimbap literally translates from Korean as mixed rice. The dish presents itself as a bowl of cooked rice, arranged with seasoned and sauteed vegetables(known as namul in in Korean), sometimes accompanied by meat, and often topped with a half fried egg.
Prior to the 20th century, the dish was referred to as goldongban, which means rice and a mix of other food items. According to tradition the preparation was consumed on the eve of the lunar new year, as the people had to get rid of all their leftovers.
Read on ahead, and discover for yourself the humble preparation we have for you on this day.
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Classic Bibimbap - Recipe
- 2 cups medium grain rice, typically used in Korean and Japanese cuisine
- 1 large cucumber thinly sliced
- 1-1/2 cup bean sprouts, blanched and drained of excessive water
- 1-1/2 cup fresh spinach, blanched and drained of excessive water
- 2 large carrots, julienne cut
- 4 shiitake mushrooms, thinly sliced, re-hydrate the mushrooms if they are dried
- 1 zucchini thinly sliced
- 250 gram of cooked or ground meat
- Half fried egg on top
- 2 tablespoon sesame oil
- 1 teaspoon sesame seeds
- Salt as per taste
Procedure of Preparation
- The first step of preparation will include cooking the rice.
- Soak the cucumber slices in salt water for about half an hour. Remove the cucumber slices and keep aside.
- Season both the beans sprouts and spinach separately with sesame oil, sesame seeds and salt.
- Saute separately with little salt, the carrots, mushrooms and zucchini.
- While serving add the rice to a large bowl. Arrange the vegetables on top with the cooked meat in the center. Top it up with a fried egg.
- Serve with a bowl of kochujang, or the korean hot and sweet pepper paste, and sesame oil.
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