Ingredients
- 4 cups of short grain rice
- 250 grams of beef rib eye or sirloin
- 2 cups boiled fernbrake (고사리)
- 16 ounces soybean sprouts 콩나물
- 1 bunch spinach
- 1 English cucumber
- 2 small zucchinis
- 2 medium- carrots
- 5 teaspoons minced garlic
- 2 or 3 scallions chopped
- 4 tablespoons of Korean red chilli pepper paste gochujang (고추장)
- 4 eggs
- Sugar
- Soy sauce
- Sesame oil
- Roasted sesame seeds
- Salt and pepper
- Vegetable or canola oil
- Water
Method
- Cut the beef into thin strips and add it in a bowl with 1 tablespoon of soy sauce, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds, 2 teaspoons of sugar, and some pepper. Mix well and marinate for 20 minutes, then, sauté in a fry pan for 2 minutes over high heat.
- In a pot add 1 cup of water and 1 teaspoon of salt, bring to a boil and incorporate the soy bean sprouts. After 3 minutes drain the bean sprouts and soak in cold water to avoid further cooking.
- Drain again the cooked bean sprouts and add them into a bowl. Mix by hand with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.
- Gosari (Fern brake): If you have dried gosari there will be some preparation involved to make it ready to use for bibimbab. Wash 15 grams of dried gosari and place it in a pressure cooker with 5 cups of water. Cook for about 30 minutes, drain and rinse in cold water twice.
- Alternatively, if a pressure cooker is not available, bring to a boil with 7 cups of water for 30 minutes over medium-high heat. Cover and let sit for approximately 3 hours. Transfer the gosari to a bowl with cold water and soak for 8 hours, the water needs to be changed at least 3 times during that period.
- Once cooked, cut into stripes and season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let sit for 10 minutes. In a fry pan, add 1 tablespoon of oil (vegetable or canola) and stir-fry the gosari for 5 minutes until slightly softened.
- Spinach: Blanch the spinach in salted boiling water for approx. 30 to 40 seconds. Drain quickly and soak in cold water. Squeeze out water and cut into thin stripes. Mix by hand with 1 teaspoon garlic, 1 teaspoon sesame oil, ½ teaspoon salt, and 1 teaspoon sesame seeds.
- Cut the carrots into matchsticks and squeeze out water. Heat up a pan over medium high heat with a few drops of cooking oil and sauté the carrot for 1 minute. Season with salt and pepper to taste.
- Cut the cucumber into halves lengthwise and slice thinly crosswise. Sprinkle a pinch of salt over the cucumber, let sit for 15 minutes and drain. Mix by hand with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
- Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Sprinkle salt over sliced zucchinis and set aside for 10 – 15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Sauté in a fry pan for 2 minutes over medium high heat.
- For the sauce, in a small container mix 4 tablespoons of Korean red chili pepper paste gochujang, 1 tablespoon of sugar, 1 tablespoon of sesame oil and 3 tablespoons of water. Mix well with a wooden spoon until the texture is uniform.
- Now that all the ingredients are ready, place a serving of rice in a medium bowl. Carefully arrange a small amount of each of the vegetable toppings and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up for each of the portions and serve the sauce on the side.
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