A Twist for Traditional Bibimbap

Twist for Traditional Bibimbap

So let’s start with “what in the heck is Bibimbap?”  I didn’t even know how to pronounce it, but here’s what I found for your reference.

ˈbēbimˌbap/  noun
***a Korean dish consisting of rice topped with sautéed vegetables, chili paste, and beef or other meat, sometimes with the addition of a raw or fried egg.***
We loved this dish.  It was easy to make and loaded with protein.  Calories for this tasty dish are approximately 730, fat 35 grams, carbohydrates 88 grams and 21 grams of protein.  I opted to prepare this Korean barbecue without meat, so if you add meat, from the portion of meat added count the extra calories.  When you are crisping the rice, make sure that your skillet is nice and hot.  You should hear the rick crackle.  Let it turn a little brown.  All the toppings are served on top of the rice straight out of the skillet.  This recipe took about 30 minutes to prepare.
You need a small saucepan to cook the rice, a baking sheet, and a large nonstick skillet or cast iron skillet.  
(Links below are provided for your convenience)


Putting It All Together

Step 1:  Preheat the oven to 400 degrees.  Combine the short grain rice with 1 1/4 cuts of water and a pinch of salt in a small saucepan.  Bring the water to a boil, then reduce heat and cover.  Cook the rice until it is tender and all the water is absorbed.  (about 12 to 15 minutes).  Once the rice is cooked, uncover and fluff the rice with a fork and allow it to cool.

Step 2:  Peel the red beets and slice into thin wedges.  Transfer the beets to your baking sheet and toss with 2 teaspoons of vegetable, add a pinch of salt and pepper.  Roast the beets until they are tender.  (15 to 20 minutes).  I test the beets with a fork at about the 15-minute mark.  Remove the beets from the oven and toss with 1 tablespoon of Korean barbecue sauce while they are on the baking sheet.

Step 3:  Slice the baby bok choy into quarters lengthwise and rinse well to remove grit between the leaves.  Thinly slice the scallion.  Add 1 tablespoon of the Korean barbecue sauce and the Vegenaise to a small bowl and whisk the creamy Korean barbecue sauce well to combine.  (Feel free to add a bit more sauce to your taste).

Step 4:  In a large skillet over medium high heat add 1 tablespoon of sesame oil.  Add the bok choy and cook until browned in places.  (about 3 to 5 minutes).  Transfer bok choy to plate and sprinkle with black sesame seeds.

Step 5:  Time to crisp the rice.  Fluff the cooked rice again and heat the skillet, medium high heat.  Add the remaining sesame oil.  Once the skillet is hot add the cooked rice.  Press the rice into an even layer (like a thick pancake) cooking until the bottom begins to crackle and browns.  (5 to 7 minutes).

Step 6:  To serve family style:  pile on the bulgogi beets, sesame bok choy, kimchi and edamame directly to the crispy rice in the skillet.  Drizzle with the creamy Korean barbecue sauce and sprinkle with the sliced scallion.  We placed the skillet directly on the table so we were able to serve ourselves.

I hope you enjoy this meal as much as we did!



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