Bibimbap (Vegetarian & Meaty Versions)
This is a wonderful Korean dish. You can make it with or without meat. Serving the fried egg on top is also optional; our family loves the egg, but it's also good without. In traditional bibimbap, I believe the egg is raw and added at the end, to cook on the hot ingredients. Kochu chang is an ingredient you might find only in a Korean grocery. Also, you want to serve this with kimchi, which is available in the produce section of most big grocery stores.
This is a wonderful Korean dish. You can make it with or without meat. Serving the fried egg on top is also optional; our family loves the egg, but it's also good without. In traditional bibimbap, I believe the egg is raw and added at the end, to cook on the hot ingredients. Kochu chang is an ingredient you might find only in a Korean grocery. Also, you want to serve this with kimchi, which is available in the produce section of most big grocery stores.
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 6 cups short-grain rice (white or brown, cooked)
- 6 eggs fried
- sigumchi namul (big oven recipe #165012)
- mung-bean sprouts seasoned with sesame oil (big oven recipe 166140)
- korean-style cucumber salad (big oven recipe 104346)
- bulgolgi (big oven recipe 160319) (optional)
- 4 tablespoons kochu chang
- 1 teaspoon sesame seeds crushed and roasted
- Carbohydrate 275.159427490002 g
- Cholesterol 1586.25 mg
- Fat 41.6853675 g
- Fiber 9.48629984235764 g
- Protein 69.1530375 g
- Saturated Fat 12.47227125 g
- Serving Size 1 1 Serving (720g)
- Sodium 528.67725 mg
- Sugar 265.673127647644 g
- Trans Fat 6.640905 g
- Calories 1787 calories
Step-by-step
- Divide rice among six large bowls, about 8 inches in diameter and 2.5 inches deep, heaping it in the center in the shape of a mound. Put a fried egg on top of each mound of rice. Radiating down from it, in somewhat triangular segments, arrange a serviing of each of the vegetable dishes (and a serving of the bulgolgi, if you are making the meat version).
- For the sauce, mix the kochu chang, sugar, sesame oil and sesame seeds, and serve on the side.
- To eat, add the sauce as desired (it's spicy) and mix everything together. Eat! Yum!
Temperature control dictates the success of assembling mixed rice bowls, requiring cooked grains to be properly cooled or held warm so toppings do not steam prematurely. Arranging components requires distinct culinary choices regarding proteins and condiments.
- Substitute bulgogi with pressed and seared extra-firm tofu marinated in tamari, garlic, and brown sugar at a one-to-one ratio by weight for a robust meatless version.
- Whisk 4 tablespoons of kochu chang with 2 teaspoons of sugar, sesame oil, and crushed roasted sesame seeds until completely smooth, adjusting viscosity with warm water if the paste proves too thick to drizzle.
- Utilize wide bowls measuring at least 8 inches in diameter and 2.5 inches in depth to provide adequate surface area for fanning out individual vegetable segments around the central rice mound.
- Maintain medium heat when frying eggs to ensure whites set fully while yolks retain a runny consistency that enriches the rice upon mixing.
Customizing regional dishes demands careful attention to both texture and visual presentation. Blending all ingredients thoroughly right before consumption distributes the spicy kochu chang evenly across every grain.
