Korea Food_Bibimbop

Beef & Mixed Vegetable Rice


Bibimbop = 비빔밥 (korean)

Bibimbop literally means "mixed rice" or "mixed meal" in Korean. It's a popular meal consisting of a bowl of steamed white rice topped with vegetables, beef, a whole egg, and kochujang (Korean chili pepper paste). Kochujang is usually served separately to control its spiciness of this rice dish.

A variation of this dish, dolsot bibimbop ("dolsot" meaning "stone pot") is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil; consequently, the portion of the rice touching the bowl becomes golden brown and crispy.

Vegetables commonly used in bibimbap include julienne cucumber, zucchini, carrot, white radish, mushrooms, bellflower root, and laver, as well as spinach, soybean sprouts, and bracken fern stems. Tofu, either plain or sauteed, may also be included in the dish. Within both types of bibimbops, all ingredients are typically stirred together thoroughly before eating.

Recipe Ingredients:

•1/4 lb of chopped beef (ground beef is acceptable)
•100 grams of bellflower roots (doraji)
•50 grams of bean sprouts
•1 lettuce leaf
•3 shiitake mushrooms
•1 sheet of vegetable jelly
•1/3 carrot
•1 cucumber
•1 egg
•3 cups sticky rice grain
•4 tbsp kochujang
•1 tbsp sugar
•1 tbsp sesame seeds
•sesame oil
Cooking Directions:

1.Wash 3 cups of rice, soak for 30 minutes and drain. Put the rice in a thick cooker and add 3 1/3 cups of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.
2.Season beef and stir-fry lightly until cooked.
3.Cut cucumbers, carrots and shitake mushrooms into match stick size and shred bellflower roots (doraji) and lettuce leaf. Squeeze out excess water and sprinkle them with salt (not including lettuce leaf).
4.Add 1 tsp of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Add more sesame oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.
5.Place cooked rice in a deep dish and add the prepared ingredients on top of the rice (*For hot stone dolsot bibimbop, heat the stone pot until hot enough to burn the fingers and coat 2 tsp of sesame oil. Place the rice sizzling right into the hot stone pot).
6.Fry an egg sunny-side-up in a frying pan and place it on top of the dish (*For hot stone dolsot bibimbop, place the raw egg on the side of the hot pot so it can slightly cook).
7.To make seasoned kochujang paste, combine 4 tablespoons of kochujang, 1 tbsp of sugar, 1 tbsp of sesame seeds and 2 tsp of sesame oil. Mix all ingredients well.
8.Add seasoned kochujang to taste and mixes it thoroughly with the rice and vegetables before beginning to eat.


from: http://www.trifood.com/bibimbop.html



I found the interesting post during searching the internet.
You can see how to make boiled rice with assorted mixtures(비빔밥)
Enjoy it :-)

http://video.about.com/koreanfood/Bi-Bim-Bop-Recipe.htm

Korea Food_Bulgogi

Grilled Marinated Beef

Bulgogi = 불고기 ( korean )

Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization.

Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.

This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole. To see a visual illustration, click here.

Korean 101: "Bul" is the Korean word for "fire", and "gogi" is "meat" .∙. "Fire meat"



Recipe Ingredients

•1 pound thinly sliced steak
•5 tbsp sugar
•1/2 cup soy sauce
•2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
•1/4 tsp salt
•5 tbsp Mirin (sweet sake, optional)
•2 tbsp sesame oil
•2 tbsp toasted sesame seeds
•1 cup split green onions
•2 cups thinly sliced carrots (optional)
Cooking Directions

1.Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
2.Cook over medium high heat until meat is just short of desired completion.
3.Add carrots and cook for an additional 3 minutes.
4.Serve with rice.


from : http://www.trifood.com/bulgogi.html