Bibimbap with step-by-step photographs | Eat, Little Hen

A Bibimbap is a scrumptious Korean rice bowl served with succulent meat, sautéed greens and topped with a golden fried egg. Serve it in a Korean stone bowl for optimum enjoyment! Recipe with step-by-step photographs.

Bibimbap

Certainly one of my favorite Korean dishes would possibly simply be Bibimbap. And never simply any outdated Bibimbap, however one served in a dolsot, or a Korean stone bowl, which is preheated within the oven and so it retains your dish scorching scorching proper till the final spoonful! I believe it would simply be the proper winter dish.

What’s Bibimbap?

Bibimbap is a Korean dish which loosely means “combined rice”.

Rice is served in a big bowl with numerous vegetable dishes which have been cooked individually, along with some grilled meat, and topped with an egg yolk or a fried egg. To eat, you merely use a spoon to combine every little thing collectively, so that each spoonful comprises a little bit of every little thing.

Bibimbap Bowl

Bibimbap might be served in regular ceramic bowls, chrome steel bowls, earthenware bowls, or a heated stone bowl (referred to as a “dolsot”) comparable to one within the accompanying photographs. Take my phrase that, after getting tried Bibimbap served in a dolsot, you’ll not wish to eat it from some other bowl 😉

When you don’t have a stone bowl, a similar-sized forged iron pan (comparable to a Staub Wanabe) would produce nearly the identical outcomes.

Bibimbap in France

On a current journey to Le Havre in France to go to my husband’s household, we had dinner one night on the native Korean restaurant. At any time when we’re in France, I at all times get pleasure from consuming the native fare for the primary few days. However after getting my repair of creamy and tacky dishes, I have a tendency to start out searching for out Asian eating places within the neighbourhood 😅

I ordered a Bibimbap with pork stomach which was served in a stone bowl, and I used to be immediately transported again to my very first Bibimbap. It had been nearly 20 years for the reason that final time I had had a Dolsot Bibimbap, and I nearly cried with pleasure at rediscovering this dish from my pupil days. Each spoonful was delightfully piping scorching and totally scrumptious. I vowed to purchase a stone bowl the second I received dwelling in order that I may recreate this scrumptious expertise, and I couldn’t wait!

Bibimbap Recipe

Bibimbap is historically comprised of many alternative elements, every cooked individually. Not one of the particular person elements are tough to prepare dinner, however it may be time-consuming.

My recipe for Bibimbap has been simplified in order that the entire greens are cooked collectively as a easy stir-fry, which cuts down on the cooking time, thereby making the recipe doable on a weeknight.

Within the accompanying photographs, I’ve cooked the mushrooms individually, however you possibly can simply as simply prepare dinner them along with the opposite greens. I occur to LOVE mushrooms, so I add much more to my bowl, and with much less meat.

For my children, a Bibimbap is basically what many individuals now name a “rice bowl“, i.e. rice served with numerous accompaniments in the identical bowl. However for adults, a Korean-style Bibimbap requires the required spicy sauce made with gochujang (a Korean chilli paste), which provides a great deal of punch and flavour to the dish, remodeling it from a plain “rice bowl” to a Korean Bibimbap.

Bibimbap Variations

My recipe for Bibimbap beneath makes use of pork stomach (to recreate what I had eaten on the Korean restaurant in France), however it’s extra historically made with beef. Nonetheless, there are such a lot of variations of Bibimbap you can create. The right Bibimbap is one made with your whole favorite elements!

After getting made Bibimbap a couple of occasions, you’ll uncover how simple it’s to make utilizing any leftover greens and salads in your fridge, in addition to altering the protein to fit your temper. My choice is definitely a vegetarian Bibimbap made with tofu and plenty of mushrooms, particularly King Oyster mushrooms that are agency and substantial in style.

• Beef. Thinly slice beef fillet or rump steak, and use it instead of the pork stomach within the recipe beneath.
• Hen. Thinly slice hen breast fillets or hen thighs, and use it instead of the pork stomach within the recipe beneath.
• Tofu. Lower slices of agency tofu into bite-sized items, and calmly sauté them in oil to crisp up the surface. You too can use marinated tofu.
• Eggs. Beat 2 eggs to prepare dinner a skinny omelette, roll up the omelette and slice into strips.
• Bok Choy. Separate the stems from the leaves, and slice the stems into bite-sized items. Cook dinner as per the recipe beneath, however add the leaves in direction of the tip (such as you would with spinach).
• Broccoli. Lower into small florets and boil till tender however nonetheless crisp.
• Corn Kernels. Cook dinner contemporary or frozen corn till tender, and slice off the kernels.
• Courgette/Zucchini. Slice a big courgette into thick items, and reduce these items into lengthy batons. Cook dinner as per the recipe beneath.
• Edamame Beans. Boil till tender.
• Peas. Cook dinner contemporary or frozen peas till tender.

Easy methods to Make Bibimbap

Step 1

Cook dinner the rice by following this recipe, Easy methods to Cook dinner Jasmine Rice, or your most well-liked technique.

Whereas the rice is cooking, put together the accompaniments.

If you’re utilizing a dolsot stone bowl, place it on a metallic tray in the midst of the oven. Flip the oven to 220°C/428°F (with out fan) and warmth the stone bowl for a minimum of Half-hour.

Step 2

Make the Spicy Gochujang Sauce and the Seasoning Sauce.

Step 3

Slice the pork into batons and place them in a bowl. Add half of the Seasoning Sauce, plus the remaining elements. Put aside to marinate whilst you put together the greens, if required.

To prepare dinner the pork, warmth some vegetable oil in a big pan or wok. Stir-fry the pork in batches till they’re golden and caramelised. Use a slotted spoon to switch the cooked pork to a bowl.

Step 4

In the identical pan (don’t clear it or take away the oil), prepare dinner the mushrooms with 1/4 of the Seasoning Sauce. Add some extra oil if needed. Season with salt and pepper to style. Take away the mushrooms to a bowl, or proceed to the following step and prepare dinner the entire greens collectively.

Step 5

In the identical pan, add the bean sprouts and shredded carrots. As soon as they’ve began to melt, add the remaining 1/4 of the Seasoning Sauce, along with the spinach leaves. Toss every little thing till the spinach has wilted. Take away the greens to a bowl.

Step 6

Fill the bowls with steamed rice. If you’re utilizing a dolsot stone bowl, rigorously take away it from the oven and place it onto a thick wood tray or related. Add a great sprint of sesame oil to the new stone bowl earlier than including the rice. This can assist the rice to crisp up, in addition to add flavour to the rice.

Organize the toppings on prime of the rice. Add some kimchi.

Fry some eggs on the final minute. I wish to prepare dinner them the “Asian manner”, i.e. with a number of vegetable oil to get the sides further crispy, however with a runny yolk.

Alternatively, when you have some very contemporary eggs, you possibly can add simply the yolk to the centre of the dish.

Easy methods to Serve Bibimbap

In eating places, Bibimbap is usually served with the entire elements organized individually and uniformly within the bowl.

At dwelling, I believe it’s good for every particular person to have the ability to customise their very own bowl. Therefore, I wish to serve the bowls crammed with rice, with every part in separate dishes on the desk. That manner, every particular person can add as a lot, or as little, of every part as they like.

I believe it’s a deal with for adults to make use of stone bowls, however it’s safer for teenagers to eat Bibimbap from a traditional ceramic bowl.

Easy methods to Eat Bibimbap

After getting rigorously organized the toppings on prime of the rice and added some Spicy Gochujang Sauce, use a big spoon to easily combine every little thing collectively. This consists of breaking apart the yolk which can add some creaminess to the rice. Every spoonful ought to have a little bit of every little thing!

If you’re utilizing a Korean stone bowl, the bowl ought to sizzle as you add the rice and different elements. Preserve urgent the rice towards the bowl as you eat, permitting the rice to crisp up between bites.

Dolsot Stone Bowl

For the final word Bibimbap consuming expertise, I like to recommend shopping for a dolsot stone bowl which you’ll find at most Korean or Asian grocers. They arrive in a couple of sizes and differ barely in high quality. Dolsots should not low-cost, so I like to recommend shopping for the highest quality you possibly can afford.

The stone bowl is preheated in a very popular oven, and it’ll hold your dish piping scorching for a great 20-Half-hour. They’re particularly helpful in winter as they’ll hold your dish good and heat for nearly so long as it’s good to eat your meal.

A substitute for a stone bowl is a forged iron pan in the same measurement (comparable to a Staub Wanabe), i.e. it must be deep sufficient to have a bowl form. I might warmth it up in the identical manner as specified for a stone bowl beneath.

Easy methods to Season a Dolsot Stone Bowl

To season a dolsot stone bowl for the primary time, wash it in heat water with cleaning soap, then half fill it with water. Place it on an appropriate cooktop (I used a gasoline range) and simmer over medium warmth till the entire water has evaporated. In the meantime, preheat the oven to 180°C/356°F (with out fan). Brush the within of the bowl with vegetable oil, and thoroughly switch it to the oven and bake for Half-hour. You solely want to do that as soon as.

Easy methods to Preheat a Dolsot Stone Bowl

To preheat a dolsot stone bowl, place it on a metallic tray in the midst of the oven, set the oven to 220°C/428°F (with out fan), and warmth the bowl for a minimum of Half-hour.

Dolsot stone bowls are extraordinarily scorching, so purchase the accompanying wood board to guard your eating desk. I take further precautions and use a pot holder beneath the wood board.

Print

Bibimbap

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No evaluations

• Creator: Thanh | Eat, Little Hen
• Prep Time: Half-hour
• Cook dinner Time: Half-hour
• Complete Time: 1 hour
• Yield: Serves 3 to 4
• Class: Dinner
• Technique: Range
• Delicacies: Korean

A Bibimbap is a scrumptious Korean rice bowl served with succulent meat, sautéed greens and topped with a golden fried egg. Serve it in a Korean stone bowl for optimum enjoyment! Recipe with step-by-step photographs.

Substances

For the Steamed Jasmine Rice

• 350 g (heaped 1 1/2 cup) Jasmine rice
• 500 ml (2 cups) chilly water

For the Spicy Gochujang Sauce

For the Seasoning Sauce

For the Stir-Fried Pork Stomach

• 1 tablespoon vegetable oil
• 500 g (1/2 lb) pork stomach, sliced into batons
• 1/2 Seasoning Sauce
• 1 teaspoon sugar
• 1 teaspoon sea salt
• freshly cracked black pepper

For the Stir-Fried Greens

• 1 tablespoon vegetable oil
• 500 g (1/2 lb) King Oyster mushrooms or different mushrooms, sliced
• 125 g bean spouts
• 1–2 carrots, grated or shredded
• 1/2 Seasoning Sauce
• 1 garlic clove, finely chopped
• freshly cracked black pepper
• 150 g spinach leaves

To Serve

Directions

For the Steamed Jasmine Rice

1. Please see my recipe with step-by-step photographs for Easy methods to Cook dinner Jasmine Rice.
2. The rice takes about Half-hour to prepare dinner, which is sufficient time so that you can put together the toppings for the Bibimbap.

To Pre-Warmth a Dolsot Stone Bowl

1. To season a dolsot stone bowl for the primary time, please see the Kitchen Notes beneath.
2. Place the bowl on a metallic tray in the midst of the oven.
3. Flip the oven to 220°C/428°F (with out fan).
4. Warmth the bowl for a minimum of Half-hour.

For the Spicy Gochujang Sauce

1. Whisk the entire elements collectively.

For the Seasoning Sauce

1. Whisk the entire elements collectively.

For the Stir-Fried Pork Stomach

1. Warmth some vegetable oil in a big pan or wok.
2. Stir-fry the pork in batches till they’re browned.
3. Add 1/2 of the Seasoning Sauce, sugar, salt and pepper.
4. Preserve stirring till the meat has caramelised.
5. Use a slotted spoon to take away the meat to a bowl.

For the Stir-Fried Greens

1. There must be sufficient oil within the pan from cooking the pork.
2. Add the mushrooms.
3. Cook dinner the mushrooms till they’ve softened.
4. Add the bean sprouts and carrots.
5. Cook dinner for a couple of minutes till the bean sprouts and carrots have softened.
6. Add 1/2 of the Seasoning Sauce, garlic and pepper.
7. Stir by way of the spinach leaves till they begin to wilt.
8. Use a slotted spoon to take away the greens to a bowl.

To Serve

1. If you’re utilizing a dolsot stone bowl, rigorously switch it to a thick wood tray or related.
2. Add a couple of dashes of sesame oil to the new stone bowl.
3. Refill the bowl (ceramic or stone bowl) with Steamed Jasmine Rice.
4. Organize the toppings on prime of the rice.
5. Add some kimchi.
6. Prime with a fried egg.
7. Add 1-2 tablespoons of the Spicy Gochujang Sauce to style.
8. Use a big spoon to provide every little thing within the bowl a great combine. If you’re utilizing a stone bowl, press the rice towards the bowl to let it crisp up.
9. Get pleasure from!

Kitchen Notes

HOW TO SEASON A DOLSOT STONE BOWL
Wash the bowl in heat water with cleaning soap, then half fill it with water. Place it on an appropriate cooktop (I used a gasoline range) and simmer over medium warmth till the entire water has evaporated. In the meantime, preheat the oven to 180°C/356°F (with out fan). Brush the within of the bowl with vegetable oil, and thoroughly switch it to the oven and bake for Half-hour. You solely want to do that as soon as.

OVEN & STOVE TEMPERATURES
All recipes on this web site have been examined on an induction range and/or with a standard oven (i.e. an oven with out fan). All recipes on this web site use temperatures for a standard oven, until in any other case talked about. Convection ovens (i.e. fan-forced ovens) are sometimes 20°C/70°F hotter than standard ovens, however please verify your producer’s handbook.

CONVERSIONS
To transform from cups to grams, and vice-versa, please see this helpful Conversion Chart for Primary Substances.