3 cups short grain rice
8 ounces beef, rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
2 cups boiled gosari*, (fernbrake)
16 ounces soybean sprouts, (or mung bean sprouts
1 bunch spinach
2 kirby (pickling) cucumbers (or 1 Korean cucumber)
2 small zucchinis
2 medium carrots
5 teaspoons minced garlic
2 or 3 scallions, chopped
roasted sesame seeds
salt and pepper
vegetable or canola oil
4 tablespoons of Korean red chili pepper paste (gochujang, 고추장)
1 tablespoon of sugar
1 tablespoon of sesame oil
3 tablespoons of water
Cook the rice with a little less water. Bibimbap rice must be a little dry than usual for best results.
Slice into 2-inch long thin strips. In a bowl, combine 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Let it stand for 20 minutes to marinate. Then, sauté in pan for 2 – 3 minutes over high heat.
For Gosari (Fern brake):
Slice into 3-inch lengths. Add with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Set it aside for 10 minutes. Then, sauté in pan with 1 tablespoon of vegetable oil for about 5 minutes over medium heat.
For Soy bean sprouts:
Boil 1 cup of water with a teaspoon of salt. Add the bean sprouts and cook for 3 minutes. Drain immediately and wash in cold water to stop the heat. Drain water thproughly. Then, add with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds. Season salt and pepper to taste.
For the Spinach:
Prepare boiling water with little salt and blanch the spinach until slightly wilted (about 30 – 40 seconds). Drain from water and and quickly splash cold water. Squeeze out excess water. Slice into 3-inch lengths. Transfer into a bowl and add in with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.
Slice the cucumbers in thinly slice like the others. Season with plenty of salt. Set aside for 10 – 15 minutes. Squeeze out excess water. Transfer in a bowl with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
For Zucchinis: Do the same for zucchinis and slice thinly. Sprinkle salt over sliced zucchinis and let it stand for 10 – 15 minutes. Squeeze out excess juice from salted zucchini by hand. Transfer into a bowl and add 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon sesame seeds. In a pan, sauté in oil for 1 – 2 minutes over medium high heat.
Julienne the carrots into match sticks. In the same pan, sauté for 1 – 2 minutes over medium high heat. Season salt and pepper to taste.
For the sauce: Mix all of the sauce ingredients in a small bowl and mix thoroughly.
How to Assemble:
Add a portion of rice in a big bowl. (If you have a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for a few minutes until the rice sizzles.) Place a small portion of each prepared vegetable accordingly and add beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce.
Serve and enjoy! Yummy healthy Korean Bibimbap.