In the words of Rachael Ray, "Yummo!"
This was my first time making this dish, but definetly not eating it, and it did not disappoint!
Here's a little background on the dish in case you don't know what it is...
Bibimbap is a popular Korean dish. The word literally means "mixed rice." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.
Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so that adjacent colors complement each other.
I placed a big scoop of sticky rice in the center of the bowl and surrounded it with a spring mix of baby lettuces, radish, zucchini, sirloin steak, mung bean sprouts, carrots, cucumber and mushrooms. Top the whole thing off with a fried egg and a big 'ole spoonful of gochujang. Take a picture, 'cause it won't look this pretty for long! Take a big fat spoon and mix it all up and then it's time to dig in!
I julienned most of the veggies, but it might even be better to shred them...I liked it nice and chunky though. I did marinate the meat in a soy sauce, rice vinegar, garlic, sesame oil, black pepper and sugar mixture for a few hours before cutting up and frying in a wok. I used the same sauce to season all the veggies and blanched the carrots and zucchini in a pot of boiling water for about a minute before shocking them in an ice bath to keep some crispness and color. I sauteed the mushrooms and radish in the wok for just a minute or so as well. I fried the egg in the wok using a little more sesame oil and a tiny bit of butter. I honestly think that the gochujang, or the hot chili paste, makes the dish. It is just delicious and I use it in lots of other things as well like stir fry, on chicken and even on tacos.
We had this for dinner on Friday warm and had the leftovers room temperature today and it was just as good! I made my yummy yakimandu to go along side!
I'm thinking about making every Friday Korean food night. Anyone have other Korean food favorites they make at home? Please share!