Jumat, 01 November 2013

Bibimbap - 비빔밥


Introduction
Bibimbap is a signature Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sauteed 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.
In Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, it was listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Travel.

History
Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century. There its name is given as 부븸밥 (bubuimbap). Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at an ancestral rite (jesa) in a bowl before partaking in it.
In Korean households, bibimbap is frequently prepared from steamed rice, vegetables, and meat.
Since the late 20th century, bibimbap has become widespread in different countries, due to its convenience of preparation. It is also served on many airlines connecting to South Korea.

Variations
A variation of this dish, dolsot bibimbap (돌솥 비빔밥, dolsot meaning "stone pot"), is served in a very hot stone bowl in which a raw egg is cooked against the side of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl golden brown and crisp.
The city of Jeonju, the capital of the North Jeolla Province of South Korea, is famous throughout the nation for its version of bibimbap, said to be based on a royal court dish of the Joseon Dynasty.
A further variation of bibimbap, called hoedeopbap, uses a variety of raw seafood, such as tilapia, salmon, tuna or sometimes octopus, but each bowl of rice usually contain one kind of meat. The term hoe in the word means raw fish. The dish is popular along the coasts of Korea where fish are abundant.

Ingredients
For 4-6 servings
  • Cooked rice
  • a package of bean sprouts
  • a bunch of spinach
  • 2 small size of zucchinis
  • 5-7 Shiitake mushrooms
  • fern brakes (kosari)
  • 200 grams of ground beef (about half a pound)
  • 1 small carrot, eggs
  • soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil.

Recipe
Arrange everything on a platter
  1. Cook rice. You can use a rice cooker or a stainless pot.
  2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil, and a pinch of salt. Put in on the platter.
  3. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter.
  4. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, saute them in a pan over high heat. When it's cooked, it will look a little translucent. Put it on the platter.
  5. You can buy soaked and cooked "kosari" at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and saute in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add some sesame oil, and put in on the platter.
  6. Slice Shiitake mushrooms thinly and saute with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put in on the platter.
  7. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil. Put it on the platter.
  8. Cut a carrot into strips, saute it for 30 seconds and put it on the platter.
  9. Prepare eggs with sunny side up.
  10. Put your rice in a big bowl, and attractively display all your vegetables and meat. Place the sunny side up egg on the center.
  11. Serve it with sesame oil and hot pepper paste.
  12. Lastly, mix it up and eat.


Source: wikipedia, Maangchi

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