the Road with
the Kitchen with
the Farm with
At the Movies with
Seeking Health with
Olde World Shoppe
Register for my
Sign Up For My Email Updates
» JOIN NOW
© Mother Linda's
a bowl of white rice topped with a variety of cooked seasonal vegetable
together with cooked beef, or pan-fried fish, and mixed with
gochujang (fermented red pepper paste). The
gochujang sauce brings together the whole
spectrum of tastes found in bibimbap. But Koreans would say that on a deeper
level, or internally, bibimbap reflects the nature of Koreans, who like to blend and mix
all things and expressing the aesthetics of mixing. (Pictured is dolsot
bibimbap (돌솥 비빔밥),
which is bibimbap served in a hot stone bowl).
historical documents dating back to the 19th century, which describe the
annual rituals and customs, on the last day of the year, all of the food
eaten in the form of bibimbap so that no food from the previous year would be
over to the new year.
different vegetables in bibimbap are replete with fiber and minerals, and
accordingly, bibimbap has become quite a popular dish among health
conscious people. Low in calories and cholesterol, yet high in fiber, bibimbap
is also ideal for preventing adult-onset diseases.
4 cups of
4 oz. of beef
mushrooms (soaked in water)
3 oz. carrots
3 oz. Korean
3 oz. Korean
squash or zucchini
1 fried egg,
sunny side up
soaking shiitake mushrooms in water, remove stems and julienne the mushrooms,
and then julienne the beef. Season beef and shiitake mushrooms wìth the
following: 1/2 tsp of ground garlic, 2 tsp. soy sauce, 1/2 tsp. sugar, 1 tsp
sesame oil, and dash of pepper. After seasoning the mushrooms and beef, add
sesame oil to a frying pan and pan-fry.
Korean squash into 2 inch-tong pieces and peel off the skin. Julienne and
soak in salt. Drain off excess water. Add sesame oil to frying pan and pan-fry.
carrots and Korean turnips into 2 inch long pieces. Julienne. Add sesame oil to
frying pan and pan-fry. Add a dash of salt.
egg whites and yolks. Add 1/3 of egg white to yolks and mix with a dash of
salt. Pan-fry egg mixture and julienne into 2-inch long strips.
5. Place all
ingredients on a separate plate.
Putting it all together
white rice in a wide, deep bowl.
2. Take beef and vegetables
from steps 2-4 and arrange over white rice, paying particular
to the harmonizing colors of the ingredients. Fry an egg, sunny side up, and
place on top of all the ingredients.
with gochujang sauce on the side. Since gochujang sauce is quite
strong, allow your guests to adjust the amount of sauce according to their taste.
4. To mix, use
a spoon to mix the rice, beef, vegetables, egg and gochujang sauce together.
Enjoy the taste of Korea!
May 16, 2009, © Mother Linda's
Enter your search terms