Bibimbap

Bibim translates as “mixed,” and bap is “cooked rice,” So bibimbap literally means “mixed rice”—and it’s rice mixed with any number of ingredients. Bibimbap that is heated in earthenware pots for serving is called dolsot-bibimbap, but you can just make the bibimbap and serve it in a large shallow bowl. This bibimbap is special and very colorful. If you are new to Korean cooking, the recipe may seem a little intimidating. There are a lot of components, and preparing them does take a little time. But if you do make such an elaborate bibimbap, you won’t need any side dishes. It is a balanced one-dish meal that will make you feel great. For a simpler version, see below. If you want soup to go with your bibimbap, try Egg Soup, which you can make in 10 minutes. Most of the vegetables in this dish—spinach, zucchini, cucumber— are familiar, but dried fernbrake and bellflower root are less well known to American cooks. If you can find them, this is the place to try them. Dried bellflower root is chewy and pleasantly bitter, and fernbrake adds a vegetal meatiness. Taken together, these common and exotic vegetables sing in remarkable harmony. Note that the dried bellflower root and fernbrake must be soaked overnight before you make the dish. If you are not a big fan of spicy foods, you can season your bibimbap with Spicy Soy Seasoning Sauce instead of some or all of the hot pepper paste.

SERVES: 4

INGREDIENTS:

FOR THE BEEF:

• 8 ounces flank steak or filet mignon, cut into matchsticks
• 1 tablespoon soy sauce
• 1 tablespoon honey or sugar
• 1 tablespoon minced garlic
• 2 teaspoons toasted sesame oil
• 1 teaspoon toasted sesame seeds

FOR THE SOYBEAN SPROUTS:

• 2 cups soybean sprouts (kongnamul)
• Pinch of kosher salt
• ¼ teaspoon toasted sesame oil

FOR THE SPINACH:

• 8 ounces spinach
• Pinch of kosher salt
• ¼ teaspoon toasted sesame oil

FOR THE PEPPERS OR CARROTS:

• 1 teaspoon vegetable oil
• 2 small or 1 large red bell pepper, cored, seeded, and cut into thin strips (about 1 cup), or 2 carrots, peeled and cut into matchsticks

FOR THE ZUCCHINI:

• 1 medium zucchini (about 8 ounces), cut into thin disks (about 1½ cups)
• Pinch of kosher salt
• ½ teaspoon vegetable oil
• ¼ teaspoon toasted sesame oil

FOR THE CUCUMBER:

• 1 small English cucumber (about 6 ounces), cut into thin disks
• Pinch of kosher salt
• ½ teaspoon vegetable oil

FOR THE BELLFLOWER ROOT:

• 1 ounce dried bellflower root (doraji), soaked in water for 18 to 24 hours
• Kosher salt
• 1 teaspoon vegetable oil

FOR THE FERNBRAK:

• ½ ounce dried fernbrake (gosari), soaked and boiled as described
• ½ teaspoon vegetable oil
• 2 teaspoons soy sauce
• 2 teaspoons sugar
• ½ teaspoon minced garlic
• 1 teaspoon toasted sesame oil

ADDITIONAL INGREDIENTS:

• Toasted sesame oil
• Fluffy White Rice, freshly cooked
• 4 large egg yolks
• ¼ cup Korean hot pepper paste (gochujang), plus more for serving
• 1 teaspoon toasted sesame seeds
• Spicy Soy Seasoning Sauce (optional)

INSTRUCTIONS:

1. Prepare the beef: Combine the beef, soy sauce, honey, garlic, sesame oil, and sesame seeds in a small bowl. Cover and refrigerate until ready to use.
2. Prepare the soybean sprouts: Rinse the soybean sprouts under cold water; drain. Pick out any dead beans or brownish roots. Put the sprouts in a medium saucepan, add ¼ cup water, cover, and cook over high heat for 5 minutes. Drain and mix with the salt and sesame oil. Place in a pile on a large platter.
3. Prepare the spinach: Blanch the spinach in boiling water for 30 seconds, drain in a colander, and rinse under cold water. Drain well and squeeze out the excess water. Coarsely chop the spinach and mix with the salt and sesame oil. Transfer to the platter.
4. Prepare the red bell peppers: Heat the vegetable oil in a medium skillet over high heat. Add the peppers and cook until warmed through, 30 seconds, or the carrots for 1 minute, then transfer to the platter.
5. Prepare the zucchini: Combine the zucchini and salt in a small bowl and let stand for a few minutes, then pat dry with a kitchen or paper towel. Heat the vegetable oil in a small skillet over high heat. Add the zucchini and sauté until slightly softened, 1 minute. Stir in the sesame oil and transfer to the platter.
6. Prepare the cucumber: Combine the cucumber and salt in a small bowl and let stand for a few minutes, then pat dry with a kitchen or paper towel. Heat the vegetable oil in a small skillet over high heat. Add the cucumber and sauté for 30 seconds until warmed through. Transfer to the platter.
7. Prepare the bellflower root: Drain the bellflower root. Toss with 1 tablespoon salt, then rub the bellflower for a minute to wilt it slightly and release some of its bitterness. Transfer to a sieve and rinse well to remove the salt, then drain thoroughly. Heat the vegetable oil in a small skillet over high heat. Turn down the heat to medium, add the bellflower root, stirring, and cook until wilted and softened, about 3 minutes. Transfer to the platter.
8.  Prepare the fernbrake: Cut the fernbrake into 2-inch lengths. Heat the vegetable oil in a small skillet over medium-high heat. Add the fernbrake and cook, stirring, until softened, 3 to 5 minutes. Add the soy sauce, sugar, garlic, and sesame oil and cook, stirring, for 1 minute. Transfer to the platter.
9.  If using earthenware pots (dolsots): Put a few drops of sesame oil in the bottom of each of four 4-to 6-cup pots. Divide the rice among the pots. Arrange the vegetables and beef on the rice. Top each serving with an egg yolk and 1 tablespoon hot pepper paste. Set each pot on a burner. Heat over medium-high heat until you hear a ticking sound coming from the rice.
10. If using a large shallow bowl: Put the rice in the bowl and arrange the vegetables and beef on the rice. Top with the egg yolks and pepper paste.
11. To serve: Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste, and serve hot with more hot pepper paste and/or soy seasoning sauce on the side. Give each diner a spoon for mixing and eating the bibimbap