8/13/2019 Bibimbap Recipe 1

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Bibimbap Recipe 1 –  

classic dolsot stone bowl bibimbap돌솥 비빔밥 

main ingredients 

2 cups Rice, white short grain 쌀 

7 oz Beef 소고기 (optional, omit for vegetarians)

2 oz Shiitake mushroom 표고버섯 

1 oz Fernbrake or Bracken, Gosari 고사리 

1 oz Doraji, Platycodon Root 도라지  (optional)

½ Carrot (large Korean carrot) 당근 

½ Zucchini, Korean (Grey Squash) 애호박 

4 oz Soybean Sprouts 콩나물 (or mung bean sprouts)

4 oz Spinach 시금치 

4 oz Korean Spring Greens 봄나물 (optional)

4 Egg 계란 (optional)

¼ cup Red Chili Paste (Gochujang) 고추장 (optional)

⅓ cup Vegetable Oil 식용유 

for seasoning & cooking (total amounts) 

1⅓ tbs Sugar 설탕 (optional)

1 tbs Salt 소금 (for soaking, blanching & seasoning)

2½ tsp Soy Sauce (regular) 왜간장 

2 tbs Soy Sauce for Soup (Gukganjang) 국간장 

(optional, use more salt instead)

1⅓ tbs Garlic (minced) 다진 마늘 

2⅔ tbs Sesame Oil 참기름 

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1¼ tsp Black Pepper 후추

2⅔ tbs Chopped Green Onion 다진파 

1⅓ tbs Sesame Seeds 깨 

instructions  p o os summary

Ingredient amounts in the recipe

instructions are for the default serving

size. 

Ingredient am

in the recipe

summary are

default servin

1. Soak gosariSoak 35g of dried gosari (fernbrake) in

water for at least 3 hours. Overnight isideal!

1Soak dried gosa

(fernbrake)180 min 

2. Soak doraji

Soak 35g of dried doraji (platycodon roots)

in water for at least 3 hours. Overnight is

ideal! Then soak in salt water for 20 min toget rid of the bitter taste (salt water step is

optional).

2Soak dried doraj(platycodon roo

180 min Soak in salt wat

20 min 

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instructions  p otos summary

3. Soak and wash mushrooms

Soak dried shiitake mushrooms in sugar

water (1 tbs sugar + 2 cups water) for 30min or until they become soft. Then, wash

throughly and squeeze all the water out. If

you can get fresh Shiitake mushrooms, just

wash them in cold water.

3

Soak in cold wa

  Shiitake

mushrooms30 min 

Wash

Squeeze water o

4. Wash gosari & doraji

Wash gosari and doraji twice in cold water.

Drain water in a strainer.

4

Wash twice

  gosari

  doraji

5. Cook rice

Don’t forget to cook rice before you start.5

Cook rice

6. Prepare garlic and green onions

Peel and mince 4-5 cloves of garlic and

finely chop 3 green onions.

6

Mince 4-5 clove

Chop 3 green on

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instructions  p otos summary

7. Prepare carrot & zucchini

Peel and wash ½ carrot and ½ zucchini.7

Peel & wash

  carrot

  zucchini

8. Julienne

Julienne 4 shiitake mushrooms, ½ carrot

and ½ zucchini.

8

Julienne

  4 shiitak

mushrooms

  ½ carrot

  ½ zucch

9. Prepare beef

Julienne 100g of beef and marinate with 1

teaspoon of regular soy sauce, ½ teaspoonof sugar, ½ teaspoon minced garlic, 1

teaspoon of sesame oil, 1 teaspoon

chopped green onions, ½ teaspoon ofsesame seeds and a pinch of black pepper.

9

Julienne beef

Marinate with  1 tsp reg

sauce

  ½ tsp su

  ½ tsp mi

garlic

  1 tsp ses

  1 tsp cho

green onions

 ½ tsp of

seeds

  a pinch b

 pepper

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instructions  p otos summary

10. Blanch and remove water

Blanch bracken, platycodon roots, spinach,

and Korean spring greens separately in boiling water with a pinch of salt (bracken:

until soft, 10-20 min depending on how

long you soaked, platycodon roots:10 min,

spinach: 1 min, Korean spring greens: 1min). Rinse in cold water and squeeze all

the water out with your hands. Blanching

time may vary depending on how soaked

your vegetables are. As a rule of thumb, blanch until they just become soft. Don’t

over cook.

10

Blanch in boilin

with ⅛ teaspoon

   bracken

   platycod

roots: 10 min 

  spinach:

  Korean s

greens: 1 min Rinse in cold wa

Squeeze water o

11. Prepare soy bean sprouts

Blanch soy bean sprouts in boiling water

with a pinch of salt for 5 min. Ensure the

lid is closed. Otherwise, it could haveunpleasant smell later. Rinse in cold water

and drain water out in a strainer (don’t

squeeze).

11

Blanch soybeanin boiling water

  ⅛ tsp sal

  5 min Rinse in cold wa

Drain in strainer

12. Sauté gosari

Coat a pan with 1 teaspoon of sesame oil.Sauté gosari (fernbrake) with ½ teaspoon

of minced garlic, for 3 min on medium

heat. Add 2 tablespoons of water, 1tablespoon of gukganjang (soy sauce for

soup), 1 teaspoon chopped green onions

and saute for another 5-10 min until

softened. If it starts to stick to the bottom,you can add a bit more water. Turn off the

heat. Add a pinch of black pepper and ½

teaspoon of sesame seeds. *Cooking timemay differ depending on how the gosari

was dried and how long the gosari was

soaked in water.

12

Sauté gosari Me

3 min 

  1 tsp ses

  ½ tsp mi

garlicAdd

  2 tbs wa

  1 tbs soysoup

  1 tsp cho

green onionsSauté Med Heatmin Off heat and add

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instructions  p otos summary

  a pinch b

 pepper

  ½ tsp ses

seeds

13. Sauté doraji

Sauté doraji (platycodon roots) exactlysame way as bracken.

13

Sauté doraji Me

3 min 

  1 tsp ses

  ½ tsp mi

garlicAdd

  2 tbs wa

  1 tbs soy

soup

  1 tsp cho

green onionsSauté Med Heatmin Off heat and add

  a pinch b

 pepper

  ½ tsp ses

seeds

14. Sauté shiitake mushrooms

Sauté julienned shiitake mushrooms with 1

teaspoon of sesame oil, with 1 teaspoon ofsoy sauce, ½ teaspoon of sugar, ½

teaspoon of minced garlic, 1 teaspoon of

chopped green onions, a pinch of black pepper and ½ teaspoon of sesame seeds onhigh heat for 3 min or until cooked.

14

Sauté mushroom

High Heat

  1 tsp ses

  1 tsp soy

  ½ tsp su

  ½ tsp mi

garlic

  1 tsp cho

green onions

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instructions  p otos summary

  a pinch b

 pepper

  ½ tsp ses

seeds

15. Sauté carrots

Sauté carrots with 1 teaspoon of sesameoil, ¼ teaspoon of salt and a pinch of black

 pepper on medium heat for 5 min or until

cooked.

15

Sauté carrots

Med Heat

  1 tsp ses

  ¼ tsp sal

  a pinch b

 pepper

16. Sauté zucchini

Sauté zucchini with 1 teaspoon of sesame

oil, ¼ teaspoon of salt, ½ teaspoon of

minced garlic, 1 teaspoon of choppedgreen onions, a pinch of black pepper and

½ teaspoon of sesame seeds on medium

heat for 3 min or until cooked.

16

Sauté zucchiniMed Heat

  1 tsp ses

  ¼ tsp sal

  ½ tsp mi

garlic

  1 tsp cho

green onions

  a pinch b

 pepper

  ½ tsp ses

seeds

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instructions  p otos summary

17. Sauté beef

Sauté the marinated beef in vegetable oil

on high heat until fully cooked (about 5min). Stir frequently.

17

Sauté beef High

5 min 

  in 1 tbs v

oil

  until cooStir

18. Season spinach and mix

Season blanched spinach with the

following and mix well with your hand: ⅛-¼ teaspoon of salt, ¼ teaspoon of

gukganjang (soy sauce for soup), ½teaspoon of minced garlic, ½ teaspoon of

sesame oil, 1 teaspoon of chopped green

onions, a pinch of black pepper and ½teaspoon of sesame seeds.

18

Season spinach

  ⅛-¼ tsp

  ¼ tsp gu

(soy sauce for so

  ½ tsp mi

garlic

  ½ tsp ses

  1 tsp cho

green onions

  a pinch b

 pepper  ½ tsp ses

seeds

19. Season spring greens and mix

Season bom namul (spring greens) and mix

exactly same way as spinach: ⅛-¼teaspoon of salt, ¼ teaspoon of gukganjang

(soy sauce for soup), ½ teaspoon of minced

garlic, ½ teaspoon of sesame oil, 1

teaspoon of chopped green onions, a pinchof black pepper and ½ teaspoon of sesame

seeds.

19

Season Korean sgreens and mix

  ⅛-¼ tsp

  ¼ tsp gu

(soy sauce for so

  ½ tsp mi

garlic

  ½ tsp ses

  1 tsp cho

green onions

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instructions  p otos summary

  a pinch b

 pepper

  ½ tsp ses

seeds

20. Season soy bean sprouts and mix

Season soy bean sprouts with the followingand mix well with your hand: ¼-½

teaspoon of salt, ½ teaspoon of minced

garlic, ½ teaspoon of sesame oil, 1

teaspoon of green onions, a pinch of black pepper and ½ teaspoon of sesame seeds.

20

Season soy bean

and mix well

  ¼-½ tsp

  ½ tsp mi

garlic

  ½ tsp ses

  1 tsp cho

green onions

  a pinch b

 pepper

  ½ tsp ses

seeds

21. Heat stone bowlsCoat 4 stone bowls with vegetable oil orsesame oil and place a bed of rice (short

grain rice/sticky rice) at the bottom of

stone bowls and leave them on LOW heatfor 15-20 min (or until golden brown crust

is formed at the bottom).

21Coat stone bowl

Place a bed of riLow Heat 1

(golden brown c

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instructions  p otos summary

22. Top with ingredients

Add more rice. Top with all ingredients so

that contrasting colors are beside eachother. If you prefer all ingredients to be

hot, add everything when you preheat the

stone bowl and rice (in the previous step).

You don’t have to completely fill up the bowl. Stone bowls are big so people can

mix the content without making a mess. If

you are a small eater, use a smaller amount

of rice.

22

Add more rice

Top with ingred

23. Fry eggs (optional)Fry 4 eggs with salt and pepper and place it

on top of the dish (one for each stone bowl). Eggs are optional.

23Fry eggs

Place on top

24. Serve and enjoyServe with gochujang (Korean red chili

 paste) and sesame oil on the side. To enjoy

the dish, add red chili paste and sesame oilto your liking and mix everything well.

You can kick it up a notch by making a

special sauce instead of plain red chili paste (Go-Chu-Jang).

24Serve on the sid

  red chili

  sesame o

Source: http://crazykoreancooking.com/recipe/bibimbap-dolsot-bibimbap-or-bibimbop