food (food) | bibimbap

Bibimbap, prounounced BEE•beem•bop, is a korean rice dish that I like to refer to as healthy fried rice. Typically served in a large stone pot, this is more than a dish, this is a hearty meal. Traditionally  it has beef, rice, a fried egg and a mixture of lightly cooked vegetables like bean sprouts, spinach, zucchini, carrots, etc.  I find it hard to get a good Bibimbap in Chicago, so when I crave it, I re-create it at home.  Although it has quite a few elements that need to be cooked separate, it's easy and well worth it.

Here's what you'll need:

• Bool Kogi pre-marinated meat from Trader Joe's 
• 2 thinly sliced zucchinis
• 1 bag of bean sprouts
• 1 bag of spinach
• 1 egg
• Sesame seed oil
• Sesame seeds
• Asian garlic chile hot sauce (or Srirancha)
• 1/2 cup of cooked white jasmin rice
• Salt

I typically cheat the meat by buying the pre-marinated bool kogi meat from Trader Joe's, but if you opt for a version of this dish sans meat, it's just as delicious.  As the meat is grilling, I get all my vegetables ready and cook everything in this order.

Bean Sprouts:

1. Place bean sprouts in a medium sized pot.
2. Add water in pot until sprouts are fully submerged.
3. Heat at medium to high heat on stove top and bring to a boil.
4. Cover and cook for 5 minutes.
5. Once cooked, drain.
6. In a large bowl combine bean sprouts, 1 tbsp of sesame seed oil and 1 tbsp of salt. Toss lightly until evenly coated. 

Zucchini:

1. Heat 1 tbsp of sesame seed oil in large pan at medium heat.
2. Add zucchini strips and let cook for about 2 minutes (before they become translucent).
3. Add 2 tbsp of hot garlic chili sauce and tbsp of salt. Sautee for another 3 minutes.
4. Transfer to dish and garnish with sesame seeds.

Spinach:

1. Heat 1 tbsp of sesame seed oil in large pan at medium heat.
2. Add spinach and cook until all leaves wilt (about 2 minutes).
3. Transfer to dish and garnish with sesame seeds.

Once the vegetables are cooked, start building the bibimbap in a large bowl. Place rice at the bottom of the dish and place a heaping tablespoon full of each set of vegetables and sliced meat on top of the rice. Top with a fried egg (I like mine slightly basted with runny yolk) and a bit more of the spicy garlic chili sauce (optional).

Voila - the dish should look like this.

Not too far off from one that you'd find at a restaurant like this.

via

If you're like me and like extra spicy foods, I suggest serving your dish with Kim Chee which is pickled spicy cabbage.  I can eat these straight out of the jar and it really completes the bibimbap dish.

Enjoy!