after the first korean meal i made using jenny kwak’s cookbook: Dok Suni, i was looking forward to making other yummy korean meal!
as mentioned from my last cooking experience, banchan are an awesome part of a korean restaurant experience. since i already made 3 kinds of banchan, this meal is easy to make because it is really several banchan dishes placed over rice and flavored with hot sauce. my contribution to this recipe is adding miso paste to the sauce. miso adds a mild flavor to the really spicy sauce.
anyhoo, this recipe/dish is awesome. i enjoy eating this dish at home as much as or even more than at a favorite korean restaurant! YUM!
For the dish
- seasoned spinach
- spicy cucumber
- 4 ounces soybean or mung bean sprouts
- 1/2 teaspoon crushed garlic
- 2 teaspoons sesame oil
- sea salt
- 4 ounces carrots
- 8 ounces cheong-po – or –
3 ounces salty dried tofu
- 1/2 head romaine lettuce
- 4 eggs, optional
For the sauce
- 2 tablespoons red pepper paste – or –
2 tablespoons chili garlic sauce
- 2 tablespoons low sodium miso paste
- 1 teaspoon crushed garlic
- 1 teaspoon vinegar
- 1 teaspoon water
- 1 teaspoon sesame oil
Blanch the bean sprouts and drain. Put dried bean sprouts in a mixing bowl. Add crushed garlic, sesame oil and a pinch of salt, mix with your hand.
Clean and shred the carrots using a food grater. In a saucepan with boiling water, blanch using semi-hard, about 2 minutes. Serve unseasoned.
Cut cheong-po / tofu in strips.
Coarsely chop the romaine lettuce.
To make the red pepper sauce: using a wooden spoon, mix all sauce ingredients together.
If adding cooked eggs, make an egg sunny side up, one for each bowl, if desired.
In four medium bowls, place a small mount of rice, then make an even arrangement of the vegetables. Top off the bibimbop with a cooked or raw egg and a dollop of red pepper sauce.
Eat the bibimbop with contents all stirred up. Add more the red pepper sauce to your liking.
original recipe from Dok Suni (cookbook): Rice and Vegetable Medley (Bibimbop)