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Other countries tirelessly penetrate our cuisine, attracting us with the uniqueness of their traditions and tastes. And this is a positive moment, because fashion does not stand still and helps us expand the boundaries of our preferences. Especially if the dishes are healthy and nutritious.
Korean dishes have always been distinguished by their richness and variety of flavors, a wide range of healthy ingredients. Michelin-starred restaurants that have opened in Korea have also undergone menu changes, influenced by authentic cuisine. As well as our establishments – from street fast food restaurants to elite establishments – they have added dishes from this country to their assortment, never regretting it. The Korean bibimbaul is no exception.
What’s this
Bibimbaul is a hot dish made from rice, accompanied by seasonal vegetables and namul salad (pickled or fried vegetables seasoned with sesame oil, vinegar and garlic), beef slices, egg and toppings: chili paste, soy sauce and gochujang paste. Bibimbaul is savory and spicy, like most Korean dishes.
Like many trendy dishes of recent years, bibimbaul is served in a heated bowl, where all the ingredients are conveniently mixed and kept warm until the end of the meal. A raw egg is also added to the dish, which, under the influence of temperature, reaches the degree of readiness.
Despite the traditional recipe for bibimbaul, at home you can interchange ingredients to your liking. In the classic version, bibimbaul products are served in a specific sequence, symbolizing the organs of the human body, which should be especially carefully monitored.
- The dark ingredients represent the North and the kidneys on the plate.
- Red or orange is the symbol of the South and the heart.
- Green foods are the East and the liver
- Whites are West and lungs. The yellow color symbolizes the center and the stomach.
There are practically no rules in bibimbaul – you can eat a dish both hot and cold, take a bowl of food anywhere in your apartment or office and enjoy your meal for several hours. The only but – it is advisable to use more than 5 ingredients in the preparation of the bowl so that the dish is as varied as possible and contains a maximum of useful substances and vitamins.
How to cook
A variation of this dish might look like this.
Ingredients:
- Round rice -1 tbsp.
- Beef – 250 gr.
- Carrots – 1 pieces.
- Cucumber – 1 pcs.
- Zucchini – 1 piece
- Spinach bunch
- Soy sauce, sesame oil – for dressing
- Salt, red hot pepper – to taste
For the marinade:
- Soy sauce – 75 ml.
- Sesame oil – 50 ml.
- Garlic – 2 cloves
- White onion – 1 pc.
- Ginger to taste.
Preparation:
1. Cut the beef into thin strips and marinade with a marinade of garlic, onion, grated ginger, sauce, oil. Refrigerate for an hour.
2. Rinse the rice and boil it. Cut carrots, spinach, zucchini, cucumber into thin strips. Blanch the carrots and beans in turn, then dip them in ice water until they remain crispy.
3. In a preheated skillet in sesame oil, fry the cucumber and zucchini, then a little spinach.
4. Fry the marinated meat in a pan for a couple of minutes.
5. Put rice at the bottom of a deep plate, meat in the center, vegetables in a circle. Drizzle over sesame oil, soy sauce, hot pepper and sesame seeds.
Bon appetit!