RSS
Email
Twitter
Facebook
Spotlight
Serves 4
This can be served at room temperature on top of hot rice in individual bowls. Korean Markets typically have many varieties of side dishes in their refrigerator cases. You can buy some and make some of your own.
The Toppings
Use 1 cup of each of the vegetable toppings for the rice.
Seasoned Bean Sprouts
About 1 1/2 cups
1/2 cup water
1 teaspoon fine-grain sea salt
12 oz soybean sprouts
4 tablespoons minced green onion (scallions)
1 tablespoon toasted sesame seeds
1 tablespoon dark sesame oil
1. In a medium-size saucepan, with a lid, combine the water, salt and soybean sprouts. Bring to a boil. Reduce to low heat, cover with a lid, and steam the sprouts for 5 minutes.
2. Strain the sprouts and transfer to a mixing bowl.
3. Mix the sprouts with the green onion, toasted sesame seeds
and sesame oil.
Seasoned Carrot Salad
About 1 cup
4 carrots, peeled and cut into 2-inch matchstick strips
1/２ teaspoon fine-grain sea salt
1 tablespoon dark sesame oil
1. In a medium size skillet heat the sesame oil on medium heat. Add the carrots and salt.
2. Stir-fry the carrots for 2 minutes.
Spicy Cucumber Salad
About 1 cup
4 Armenian or mini cucumbers or 1/2 English cucumber, sliced in 1/4 – inch rounds
1 teaspoon fine-grain sea salt
2 tablespoons Tangy Red Pepper Dressing
1 tablespoon toasted sesame seeds
1. In a large bowl, toss the cucumbers and salt. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers. Transfer to a serving bowl.
2. Combine the Tangy Red Pepper Dressing and cucumbers. Sprinkle on the sesame seeds.
Seasoned Spinach Salad
Makes 1 1/2 cups
1 pound (500 g) spinach, rinsed carefully
2 tablespoons toasted sesame seeds
2 tablespoons dark sesame oil
1 teaspoon fine-grain sea salt
1. Fill a large pot with water and bring to a boil. Add the spinach and cook for 1 minute.
2. Strain the spinach into a colander and rinse with cold water. Take one handful of spinach at a time, and squeeze the water from the spinach. Lay the spinach on a cutting board and cut into 2-inch (5 cm) pieces.
3. Transfer the spinach to a bowl and add the sesame seeds, sesame oil, and salt. Mix well.
Seasoned Beef
2 oz rib eye cut into strips (or ground beef)
2 teaspoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon brown sugar
1. In a small bowl, mix together the beef, soy sauce, sesame oil and brown sugar. Let marinate for 15 minutes.
2. Heat a small skillet and stir-fry for 2 minutes. Set aside.
3 cups cooked white rice
2 tablespoons sesame oil plus extra for drizzling
1 fried egg, sunny-side up
3 tablespoons Tangy Red Pepper Dressing
Tangy Red Pepper Dressing
2 tablespoons Korean red pepper paste (available at Korean grocery)
1 tablespoon rice or cider vinegar
1 teaspoon honey
1 tablespoon apple juice or water
2 teaspoons sesame oil
1. In a medium bowl whisk the ingredients together
To Assemble
1. Have the seasoned salads and beef prepared in individual bowls.
2. Place a cast iron skillet or pot on medium heat and add 2 tablespoons of the sesame oil.
Heat the oil for 1 minute. Add the rice and spread it around the bottom of the pot to form an even layer. Cook the rice for several minutes or until the rice begins to brown on the bottom. You will hear the rice sizzle.
3. Carefully arrange each of the seasoned salads on top of the rice grouping each one like the spoke of a wheel. Place the beef in the center. Continue heating for 2 minutes.
4. Transfer the casserole to a heatproof pad. Set one fried egg in the center on top of the beef.
5. To serve: fold together the egg, vegetables, rice and 2 tablespoons of the Tangy Red Pepper Sauce. Make sure to scrape the bottom of the pot to distribute that crunchy crust throughout the dish.
6. Serve in individual bowls with a drizzle of sesame oil and extra Tangy Red Pepper Dressing.
*You can make one fried egg per person to mix into individual servings.
Get More Delicious Recipes Below:
Kimchi Fried Rice
My husband has a good Korean friend whose mother-in-law runs a restaurant in LA’s Korean Town. She always makes kimchi from scratch and he would always give us some. Whenever life gives us homemade kimchi, I make kimchi fried rice, which is easily one of the most delicious fried rice recipes ever. Kimchi fried rice takes practically 15 minutes to…
Bean Sprout Beef Rice Bowl
I am done with my confinement but am a little overwhelmed at the moment. Please enjoy this guest post by Beyond Kimchee, a fabulous Korean food blog that I recently discovered. Authored by Hyegyoung (aka Holly), a native of South Korea, Beyond Kimchee is a chronicle of Holly’s recipes and the food she prepares for her two kids and husband….
Japchae (Chap Chae)
Japchae (also spelled as chap chae) is the first Korean dish I tried. Believe it or not, before I came to the United States, I had never had Korean food. Growing up in Malaysia with all its glorious local cuisines and family’s home cooking, I seldom tried other cuisines…plus there weren’t many international restaurants back then. I first had Japchae…
Beef Kimbap Recipe
I’d like to introduce you to chef Julie Yoon, who is a chef based in Orange County. As you all know, I am into Korean food and have been eating out at many Korean restaurants and also cooking Korean recipes at home. Whenever I shop at Korean food markets, I am always intrigued by Korean kimbap, which is about the…
Get New Updates by Email:
PREVIOUS POST: Indonesian Sate (Sate Babi and Sate Ayam Bumbu Kecap/Kacang)
NEXT POST: Shrimp Dumplings (Har Gow/虾饺)
Yay, I love seeing Korean recipes popping up online, so thank you!
the perfect carb dish to have!
I find Korean food extremely complicated to prepare – it’s not hard but there are soooo many ingredients – but you look you’ve done a fantastic job! It looks delicious!!
Thanks, We worked hard to make this accessible to home cooks and to find ingredients that retains the integrity of the dish without a lot of difficult to find ingredients. You can choose just a few things to put on top of the rice if you like. These little namul (seasoned vegetables) are also great scattered over fresh greens to make a delicious salad that won’t need any dressing. I suggest trying this with the bean sprout dish.
Cheers,
Deb
Dolsot Bibimbap is one of my favorite food.
bibimbap may be my ultimate comfort food. i especially love the crunchy rice bits along the bowl. i never cook korean food at home, i’m spoiled since my mom is korean :) this looks amazing, i have to stop being so lame and actually cook the food of my people…ha.
Hi It’s funny that you write that. Many people who are happy with our recipes are daughters and sons of Korean moms who can’t get measurements for anything!
Taekyung, my coauthor, is a cooking teacher like myself, and we know how important it is for people who are new to a cuisine or just have mom’s and granny’s recipes! Even when Taekyung and I were doing these recipes together, I had to push for meaurements. Some people use recipes as suggestions and guides others as the Gospel! We have to be there for both.
You make your mom happy!
Cheers,
Debbie
I am so glad that you are posting Korean recipes. I just recently discovered Korean food and it is amazingly good stuff. Have you ever tried Galbi (or Kalbi) JJim? Its really really tasty. I am very lucky I liev close to a Korean supermarket as they have the best short ribs in town.
I love, love, love bibimbap! So delicious! I’m only just now starting to understand Korean food, so this is a wonderfully timely recipe. And what a tempting book! I’m totally adding it to my Amazon wish list. (I have to ration myself how many books I get to purchase, or I’d be so broke!)
One of my all time faves! Still haven’t sprung for the dol sot bowls, but man I love this stuff!
Hi Ivy,
You don’t need a stone pot — find a cast iron one or even a non-stick. The important point is to get the pan hot and put in the cooked rice. Keep it cooking long enough to get the crispy crunchy bottom!
Cheers,
Debbie
Oh my, that looks amazing. Especially that perfectly fried egg topping the whole dish! I always order this when having Korean food, and am really craving for some right now. :P
i love korean food, itsful of flavour and colour, so good for you! cheers from london
I bought the cookbook and really want to make Kimchi but I’m having a major problem finding Korean Red Pepper Flakes in the U.S. One of the ingredients “resources” in the book, Kgrocer.com now only goes to a clothing website and the other resource, koamart.com does not carry it. Anyone find a place in the U.S. to get these flakes?
John,
You absolutely can get red pepper flakes. Where are you located?
KOA certainly carried it when I put the list together. Go to http://www.hmart.com
It is a mega store and they absolutely have it. Do you live near any Asian markets? If you are still having a problem I will send them to you!
Please contact me directly and let me know how it goes.
my email is debrasamuels@yahoo.com
I love the recipes I’ve tested from the Korean Table and my favorite is Bibimbap and kimchi!
Hi,
I am so glad that you are enjoying using our book. What recipes have you tried.
Debbie
This is my all time favorite Korean dish, it’s deliciousness in a hot bowl
i didnt know that there was an actual recipe for bibimbap lol
im korean, and since i was little, we just put whatever vegetables and stuff into it and mix it all in the rice pot and eat it with kimchi.
now that i think about it…. we eat everything with kimchi! lol
I love korean food especially bibimbap but here in Brunei there’s no such korean supermarket to get some of korean ingredients. But wt ur help maybe i might learn some
Pingback:Internet Tasting November 22
Deb, I’m so glad you mentioned how Korean mom/grandmas don’t have measurements for anything. It frustrates me to no end when I’m trying to bum off a recipe from my mother.
At home, we usually throw in whatever banchans we have left unless we’re expecting company. No stress needed!
It’s very good.
I want to eat “DOLSOT BIBIMBAB”.
I’m in Korea .
Is the Tangy Red Pepper Dressing the usual thing to go with bibimbap? The ones in Korean restaurants which they serve (in squeez bottles) with the bibimbap are not tangy but mildly spicy. Are those red pepper paste straight from the tub or are they a variation of your dressing?
Hello, do you know any Korean bloggers? Thanks!
Pingback:Tuesday Twister – Week of 3/30/2010 – Korean Food – Hazelnut Butter « Cooking without almost everything
Pingback:bibimbap « East Coast Girl in a West Coast World
Pingback:Nakji Bibimbap « o.sweet
Your recipe is fabulous ! (: thanks for that (:
I love bipimbap and I am so excited to make this at home but I had a few questions. I know where to buy Korean red pepper paste but you refer to a tangy red pepper dressing. How do you make tangy red pepper dressing? Or can you buy it?
Thank You!!!! I recently transplanted to Wyoming where the wildness beautiful but there’s no Chinatown for days. I’ve been craving Bipimbap for a month at least but was afraid it’d be too hard to make didn’t have the nerve to try. I found your recipe yesterday and made it today, ah-maz-ing. Thank you so much.
Lisa
Pingback:24th & 25th week of cooking « A fulfilled life
Pingback:Cooking with DIY Grrrl: Korean Edition « The DIY Grrrl
Pingback:what can we eat for breakfasts and lunch? | Mark's Daily Apple Health and Fitness Forum page