• carrots
  • zuchinni
  • korean radish
  • soy bean sprouts
  • spinach
  • green onions sliced and chopped fine
  • garlic
  • salt n pepper
  • hondashi (optional)
  • soy sauce
  • sesame oil
  • sesame seeds
  • thinly sliced meat
  • green leaf lettuce or iceberg
  • stone bowl (optional)
  • myur chi (optional)

Bibimbap is like the korean version of Shepard’s pie only in that it is made of left overs.  A typical Korean meal is a bowl of rice (bap) and few ban chans ( little side dishes) and perhaps some form of soup.   When there is nothing to eat often times Koreans dig through their cooler and pull out this and that left over banchans and make bibim bap (mixed rice) with perhaps an egg and some gochujang (pepper paste) and sesame oil. 

There are literally hundreds of different variety of banchans therefore there are various versions of bibim bap.  Bibim Bap has become such a convinient and popular food item that most all korean restaurants have it on the menu.  

Today we are going to make some simple bibimbap.  The pictures are from my bibimbap making class.   It seems complex and a lot of work but keep in mind that most of the time for korean restaurants and homes, they have majority of the side dishes already made and in the cooler and in that sense it is fast and convinient.

Each veggie ingredients that make up the bibim bap represents a banchan of its own.  The technique is mainly same for most of the muchim banchans and i used ingredients that we can find in most local grocery store.

1. Gong namul (soybean sprouts) keep in mind you can also use mung bean sprouts which are more accessible for most non koreans.

Take you well…very well drained beansprouts and put them in a large bowl with 1tbsp of fine ground fresh garlic, 1tsp sesame oil, pinch of sugar, 1/2 tsp salt, sliced green onins and a sprinkle of sesame seeds.   Toss well and put it aside.

2.  Spinach-  clean your spinach of all dirt and boil.  it is very easy to overcook spinach, once water comes back to a boil just take them out, strain it well and also lightly squeeze excess water.  Use same ingredients as the Kong namul, toss its well and put it aside.  (watch the salt)

3. Korean moo (radish) you can also use daikon and if you just can’t find them; it is ok to just omit it.  Your bibimbap will be just fine without it.           

use a mandalyn or if you really have lots of time to spare thinly julien the turnip.  Add a little non flavored oil in the pan and saute the turnip with a pinch of salt, black pepper, and 1tsp garlic.  NO sugar(turnip is already  sweet)  cook untill the turnips are tender.  ALWAYS TASTE YOUR FOOD AS YOU GO.  you may need a little more salt or a little more garlic depending on the size of your veggies.

4.  lets talk about carrots.  why do we put carrots in bibimbap……OMG!!!  koreans do not eat just sliced up carrots as banchan but sure enough it is always in the bibimbap.  well,  A. its good for you  B.  its orange and its pretty amongst the other veggies.  C. its good for you.  whatever.

take some carrots and run it through the mandalyn or julien it and do the same with the carrots as you did with the turnip.    I however did not put any seasoning in the carrots for our bibimbap class.  i think the natural flavor of the carrots are fine, no need for salt or anything other than a drop of oil to lightly saute.   if you are a fan of salt and you need lots of it.  then go ahead and season everything but bibimbap is eaten with a gochujang sauce and you can add more sause if you need to instead of the salt.

5. zuchinni- slice them in chips and cook them same as turnips.  Zuchinni actually as a banchan is sauted with little salted shrimp sauce (kind of like fish sauce) with garlic and pepper.  I however, did not season the zuchinnis just like the carrots i think they are just wonderful as is naturallywithout any seasoning.  they provide an excellent texture for your bibimbap.

6. Meat.  if you can get a hold of some really thin philly cheese steak meat that would be ideal.  however, if you can’t just cut the meat as thin as you can and then cut them into small strips.  smaller the better.  with about 1 pound of meat add it to your pan with no oil, 3 tbsp soy sauce, 2 tbsp sugar, 1tsp garlic, black pepper, 1/2 tsp sesame oil and cook until you no longer see liquid on med high heat.  Even if the meat looks cooked all the way just keep cooking till there is literally not a drop of liquid.   This will bring a sweet and salty to your bibimbap.  Its like a concentrated bulgogi.   

7.  green leaf lettuce or ice berg.  wash and chop it. 

8. pan fried eggs.  um… crack an egg over hot pan?

9. gochu jang sauce-  you can use gochu jang itself as is right out of the jar and it will be just fine.   At our restaurant we season our gochujang for our bibimbap.   In the beginning of this class i boiled some myar chi (korean dried anchovy) in a pot of water to make kong namul soup (soybean sprout soup)  well, take 1 cup of gochujang and add 1tbsp of fish broth (if you don’t have fish broth its ok just add some water)  the liquid is pretty much for texture.  add 1/2 tsp sugar, 1 tbsp sesame oil and mix.  (we actually cook it but it is not necessary)  check for consistency of the sauce it should be a thick ketchup.  add more broth if it is too thick.   

10.  assemble time!!!!  btw you need rice… already cooked rice. 

rice should be at the bottom of the bowl, then lettuce, then on top of the lettuce the ban chans should be arranged nice and pretty and topped with a fried egg and gochujang.   mix it well and enjoy.

This was the regular simple bibimbap(cold).  There is also a hot version call Dolsot bibimbap.  Dolsot means stone.  In a dolsot or ttukbegi (clay bowl)  add about 1 tsp sesame oil on the bottom then rice followed by all the banchans except LETTUCE and fried egg.    heat the bowl with a cracked egg not cooked on top.  the heat of the bowl will cook the egg.   you are cooking just enough for the stone to get hot.  you will hear your rice sizzle and pop. mix together and enjoy.