Bibimbap
Seotdal Geumeum is Korean Lunar New Year’s Eve, the final day of the year. During the Joseon period (1392–1910), people celebrated the new year by eating goldongban, or rice mixed with vegetables and beef, as a way to consume the family’s remaining food at the end of the year. That traditional New Year’s dish was the predecessor to bibimbap, which didn’t appear in Korean cookbooks until the late nineteenth century.
The traditional version with minced beef and shiitake mushrooms was Michael Jackson’s favorite food. Korean food is made by the eyes, hands, tongue, and nose. All measurements given in the recipe are estimates. Please feel free to change the amounts of ingredients to suit your taste.
Ingredients
| 1 | Large zucchini |
| 1 tablespoon | Canola oil |
| - | Salt to taste |
| 4 | Large eggs |
| 8 ounces / 200 grams | Shredded carrots |
| 1/2 gallon | Water |
| A handful | Spinach |
| 1/2 cup + 1 tablespoon | Soy sauce |
| 2 tablespoons | Sesame oil |
| 2 tablespoons | Minced garlic |
| 2 1/2 tablespoons | Sugar |
| 1/2 head | Cabbage |
| 1 pound | Ground beef |
| 1 tablespoon | Toasted sesame seeds |
| 3 cups | Rice |
| 1 bunch | Bean sprouts |
Makes 4 servings.
Steps
Slice the zucchini into thin french fry shapes, and sauté in canola oil until cooked through and soft. Add salt and set aside to rest.
Beat the eggs together, and cook them in thin sheets, as if you were making crepes. When you fry the mixture, keep the layer of egg thin; do not fold it over. When done, slice thinly and set aside. Sauté the shredded carrots in canola oil. Salt to taste when they are tender. Let rest.
Boil at least 1⁄2 gallon of water in a large pot. Boil the spinach for 1 minute. Drain the water and add the following: 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, a pinch of salt, 1 tablespoon of minced garlic, and 1 tablespoon of sugar. Mix and let rest.
Slice the cabbage thinly and fry it lightly in canola oil until tender. Add salt to taste.
Cook the ground beef in a large skillet until it is completely browned. Then add the sesame seeds and remaining soy sauce, sesame oil, minced garlic, and sugar. Heat the mixture through, leaving plenty of juices in the pan.
Optional: If you are using bean sprouts, boil the sprouts thoroughly until the smell of bean sprouts has completely dissipated—at least 15 minutes. Add a pinch of salt during the boiling process. The sprouts should be completely cooked through, soft, and tender.
Prepare the rice. Sticky, medium grain rice as used in Korea and Japan will taste the best, but any white rice will do. Place a serving of rice on a plate. Arrange the vegetables attractively around the edges of the outer rim of the rice. Place the ground beef in the center. Serve.