Anyone got a good recipe for making Bibimbap? How important is it to serve it in a hot stone bowl?

Answer 1

There is no specific recipe for Bibimpab. The main ingredient is Rice. You can use the amount and the kind of your favorite vegetables, carrots, bean sprouts, even kimchi is good, and if you like eggs you can use it as you like, some people add raw eggs, some people scrambled, and some meet (if you have some leftover bulgogui you can use it), some people use ground beef, some people fish cakes, or simply no meat at all, some seaweed and sesame seeds if you like. The best thing about making your own bibimpab is that you can make using your favorite ingredients. It doesn't need to be in a stone bowl, I usually spread sesame oil on large bowl before I add the ingredients. The last thing to add is the sauce, you can buy the seasoned sauce or make your own, which is simple, just mix a small amount of red bean paste, sesame oil, vinegar and sugar together (again as much as you like, if you like it sweeter just add more sugar, if you like it sour add more vinegar).
It's a nice way to use the leftover rice from you Chinese food.

Answer 2

The hot stone bowl is a nice touch, it makes the rice near the bottom of the pot kinda crackly, what we call "nu-roong-ji". But that's personal taste.

For practical reasons, the hot stone bowl keeps your bibimbap nice and hot while you're eating it. A major factor in Korean food is that it's great while hot, and not so great afterwards. Though it's not available in regular households, hot stone bowls would be good. Bibimbap can also be served lukewarm, i.e., warmed only by the rice.

Bibimbap can actually be used with any types of vegetables and rice, as long as gochujang (red pepper sauce) is used to hold them together. But there are traditionally used vegetables, which are what the following recipes use.

Though I personally don't have a bibimbap recipes, these two websites have great traditional bibimbap recipes:

www.trifood.com

www.xanga.com/koreancooking

Here's the specific link for bibimbap recipes:

http://www.trifood.com/bibimbop.html

http://www.xanga.com/item.aspx?user=koreancooking&tab=weblogs&uid=348901920

And if you need any Korean ingredients (such as the bellflower root, gochujang, Korean rice), here are two websites that will ship them directly to you:

www.kgrocer.com

www.iKoreaPlaza.com

Hope that helps!

Answer 3

Bibimbap (boiled rice mixed with vegetables)

1/4 pound of ground or chopped beef
1 cucumber
1/2 carrot
100 grams of doraji bellflower roots
50 grams of bean sprouts
1 lettuce leaf
3 shiitake mushrooms
1 sheet of vegetable jelly
Seasoned red pepper paste
1 egg per person


1. Wash 3 cups of rice, soak for 30 minutes and drain. Put the rice in a thick cooker and add 3 1/3 cups of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.

2. Season beef and stir-fry lightly until cooked. Slice the cucumber into discs 2.5 millimeters thick, cut carrots into match stick size, and shred doraji and shiitake mushrooms. Sprinkle them with salt, and then squeeze out excess water after 5 minutes. Season each of them separately.

3. Add 1 teaspoon of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays vivid. Spread them on a big plate to cool. Add more oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.

4. Fry an egg sunny-side-up in a frying pan (unless using a hot stone pot, in which case don't.)

5. To make seasoned red pepper paste, combine 4 tablespoons of red pepper paste, 1 tablespoon of sugar, 1 tablespoon of sesame seeds and 2 teaspoons of sesame oil, and then mix well.

6. Place the lettuce leaf in a deep dish and empty a small bowl of rice on it. For hot stone pot bibimbap, heat the stone pot until hot enough to burn the fingers (carry it carefully on a tray), and dump the rice sizzling right into the hot stone pot. In either case, arrange the prepared ingredients attractively on the rice. Place the fried egg on top or, in case of hot stone pot, the raw egg. At the table, the diner adds red pepper paste to taste and mixes it thoroughly with the rice and vegetables before beginning to eat. In case of the hot stone pot, the diner might spoon in a bit of soup to moisten the mixture.