What is the korean dish bim bap?!


Question: Imagine a big plate with a mound of rice in the middle, and surrounded by smaller mounds of a variety of pickled vegetables, roots, and beef. A fried egg goes over the entire plate. Then you get assorted condiments (like kimchi) to add to it, and you mix everything and mix in some hot Korean sauce. Some like to savor each vegetable separately, some together, the flavors are delicious in each.

A fried egg on top finishes the entire plate. Then you get assorted condiments (like kimchi) to add to it, and you mix everything and mix in some hot Korean sauce. Some like to savor each vegetable separately, some together, the flavors are delicious in each.

You can find the ethnic ingredients at ethnic grocery stores.

Directions:

you will need to get the sauce from a korean market it is called gochujang (co chew jong). it is the red paste that is served with the dish

for the other ingredients you will need to do a lot of vegetable preping so here it goes.

to make enough for two you will need

1 big bunch of spinach
1/2 cup julianned daikon radish
1/2 cup julienne carrots
3/4 cup bean sprouts
3/4 cup soy bean sprouts
2 small green leaf lettuce leaves
2 eggs
3/4 cup beef round eye (minced)
sesame seeds for garnish
5 tbsp sesame oil
1 tbsp soy sauce
pinch of minced garlic
pinch minced ginger
2 tbsp sugar
1 tbsp minced green onion
4 tbsp cochujang
1/4 sheet of nori (the black colored sea weed used for sushi)

blanch the spinach leaves in boiling water just long enough to wilt the leaves remove from heat and immediately cool the spinach in cold water. squeeze the excess water from the spinach.

season the spinach with 1 tsp of the sesame oil and a few pinches of sesame seed along with 1/2 a tsp of salt. mix well

do the same with the carrots

normally the sprouts are cooked and seasoned the same way but i find that that is not necessary because there is so much of that flavor going on that you don't need to season them. so anyway boil the bean sprouts and the soy bean sprouts (separately) until the stalks of the sprouts turn a bit translucent and become limp. cool immediately in cold water. then season if you desire.

the julienne radish is cooked the same way as well but seasoned with red pepper. for this i normally just use a very small amount of the gochujang for the seasoning as well as 1/2 tsp of sesame seeds.
now that all the vegetables are prepared as well as cold.

make your rice short grained white rice of course
fry the eggs over easy.

pan fry the beef with the soy sauce ginger garlic and the green onion you may need to use a little more soy sauce if you feel that a bit more salt is needed.
place a large scoop of rice in a bowl, arrange half of the vegetables and the meat in neat little piles over the top of the rice. top with an egg place a tbsp of the cochujang on the green leaf lettuce leaf and place the lettuce leaf in the bowl. pour about a tbsp of sesame oil over the top of the dish followed by a sesame seed garnish and finally sprinkle shredded nori over the top of that, viola bi bim bop.

many different people use several methods of prepping the vegetables as well as different varieties of vegetables. essentially this dish was originally prepared and eaten by the peasants in korea simply because it required very little as far as ingredients and could be made with any type of vegetables and meats. so with that there are several different recipes and methods of preparation but this one here is as good as most. and it keeps it very simple
you can also make the gochujang at home but it takes a while and makes your house very smelly so it is best to buy it in a jar at the market. don't forget to pick up a jar of kimchee while you're at the store.
the vegetables that are used in this dish can also be used by themselves as the small accompaniments that are served with korean meals

the accompaniments are called panchan(pon chon) if you ask for it at a korean restaurant they will bring out several small dishes with an assortment of vegetables meats and such. Good korean restaurants will bring it to you without requesting it.


Answers: Imagine a big plate with a mound of rice in the middle, and surrounded by smaller mounds of a variety of pickled vegetables, roots, and beef. A fried egg goes over the entire plate. Then you get assorted condiments (like kimchi) to add to it, and you mix everything and mix in some hot Korean sauce. Some like to savor each vegetable separately, some together, the flavors are delicious in each.

A fried egg on top finishes the entire plate. Then you get assorted condiments (like kimchi) to add to it, and you mix everything and mix in some hot Korean sauce. Some like to savor each vegetable separately, some together, the flavors are delicious in each.

You can find the ethnic ingredients at ethnic grocery stores.

Directions:

you will need to get the sauce from a korean market it is called gochujang (co chew jong). it is the red paste that is served with the dish

for the other ingredients you will need to do a lot of vegetable preping so here it goes.

to make enough for two you will need

1 big bunch of spinach
1/2 cup julianned daikon radish
1/2 cup julienne carrots
3/4 cup bean sprouts
3/4 cup soy bean sprouts
2 small green leaf lettuce leaves
2 eggs
3/4 cup beef round eye (minced)
sesame seeds for garnish
5 tbsp sesame oil
1 tbsp soy sauce
pinch of minced garlic
pinch minced ginger
2 tbsp sugar
1 tbsp minced green onion
4 tbsp cochujang
1/4 sheet of nori (the black colored sea weed used for sushi)

blanch the spinach leaves in boiling water just long enough to wilt the leaves remove from heat and immediately cool the spinach in cold water. squeeze the excess water from the spinach.

season the spinach with 1 tsp of the sesame oil and a few pinches of sesame seed along with 1/2 a tsp of salt. mix well

do the same with the carrots

normally the sprouts are cooked and seasoned the same way but i find that that is not necessary because there is so much of that flavor going on that you don't need to season them. so anyway boil the bean sprouts and the soy bean sprouts (separately) until the stalks of the sprouts turn a bit translucent and become limp. cool immediately in cold water. then season if you desire.

the julienne radish is cooked the same way as well but seasoned with red pepper. for this i normally just use a very small amount of the gochujang for the seasoning as well as 1/2 tsp of sesame seeds.
now that all the vegetables are prepared as well as cold.

make your rice short grained white rice of course
fry the eggs over easy.

pan fry the beef with the soy sauce ginger garlic and the green onion you may need to use a little more soy sauce if you feel that a bit more salt is needed.
place a large scoop of rice in a bowl, arrange half of the vegetables and the meat in neat little piles over the top of the rice. top with an egg place a tbsp of the cochujang on the green leaf lettuce leaf and place the lettuce leaf in the bowl. pour about a tbsp of sesame oil over the top of the dish followed by a sesame seed garnish and finally sprinkle shredded nori over the top of that, viola bi bim bop.

many different people use several methods of prepping the vegetables as well as different varieties of vegetables. essentially this dish was originally prepared and eaten by the peasants in korea simply because it required very little as far as ingredients and could be made with any type of vegetables and meats. so with that there are several different recipes and methods of preparation but this one here is as good as most. and it keeps it very simple
you can also make the gochujang at home but it takes a while and makes your house very smelly so it is best to buy it in a jar at the market. don't forget to pick up a jar of kimchee while you're at the store.
the vegetables that are used in this dish can also be used by themselves as the small accompaniments that are served with korean meals

the accompaniments are called panchan(pon chon) if you ask for it at a korean restaurant they will bring out several small dishes with an assortment of vegetables meats and such. Good korean restaurants will bring it to you without requesting it.

not sure....

Bi Bim Bap

18 ounces chicken breasts
6 eggs, separated
12 ounces carrots, julienned
12 ounces cucumbers, julienned
12 ounces spinach, cooked and shredded
sesame oil, as needed
salt, pepper to taste
6 cups cooked sushi rice
1 cup soy sauce
1 cup sugar
1/4 cup garlic, minced
1/4 cup chopped white scallions
3 tablespoons sesame seeds, toasted and crushed
1/4 cup chili bean paste (kochujang)
2 tablespoons sugar
1 tablespoon water


Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste.
Cut chicken breasts into small pieces, matchstick sized.
Let rest at least 2 hours in marinade -- refrigerated.
Season egg yolks with salt. Beat until smooth.
Lightly oil and heat nonstick pan over medium flame.
Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool.
Repeat process with egg whites. (If necessary, add small. amount of cornstarch-water mixture to keep whites smooth.).
Julienne white and yellow crêpes. Reserve.
Season carrots and cucumber with salt. Set aside 5 minutes. Rinse; pat dry. Saute in sesame oil. Reserve.
Stir-fry spinach in sesame oil. Reserve.
Arrange chicken, egg, vegetables around rice.
Make Kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan. Heat to boil, stirring constantly.
Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes.
Serve Kochujang sauce with the Bi Bim Bap

bi bim bap.. is mixing rice with over easy egg with and vetable such as carrot,bean sprout, some thin little but of ground beef~~ really yummy





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