We Life in South Korea: Korean Food: Bibimbap (비빔밥)

Bibimbap (비빔밥)

Bibimbap is a Korean cuisine in the form of white rice with side dishes on it. Bibim means interference (비빔) and bap means rice (밥). Thus, the Bibimbap means rice mix. The origins of bibimbap is one of them there is a saying that the food is made from the offerings are courtesy of the ancestral spirits. Bibimbap on serve in a bowl of rocks that have been heated. The heat of the stone bowl will finalize a raw egg that put over rice as a side dish. Before the rice included sesame oil poured at the base of the stone bowl in order to form a layer of fragrant rice crust and crisp on the bottom of the bowl.

In ancient times the Korean people eat Bibimbab of leftover food offerings with flavored soy sauce, sesame oil, and other spices after salvation. This habit is the origin of Bibimbab now. Therefore, in an area referred to as Jeasabab Bibimbab which means the food offerings. Bibimbab called Goldongban the Chosun royal era. Goldong word has a meaning, old items or items consisting of various ingredients so Goldongban meaningful, rice with different kinds of materials. While at night the last day of December of the Korean people eat Bibimbab with meaning, food waste was not brought into the new year.

Ingredients:

Beef bell flower root (doraji)
Bracken (Gosari, a type of plant spikes)
sprout
zucchini
shiitake mushrooms
Rice
gochujang sauce
Salty soy sauce
Sesame oil
Minced garlic
Chopped green onion
sesame seeds
Black pepper

How to cook Bibimbap:

Beef: part lean ¼ pound of thinly cut, mixed with 1 tsp soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced garlic, chopped green onion, 1 tsp sesame seeds, ¼ teaspoon sesame oil and roasted over a fire large within a minute, then remove from heat.
Doraji: chopped thin, then kneaded together with salt, wash and boil in hot water, remove and squeezed until the water came out, then stir-fry with seasoning 1 teaspoon sesame oil, 1 teaspoon chopped green onion, ½ teaspoon minced garlic, 1 tsp sesame seeds over high heat, then remove from heat.
Gosari: ¼ pound of raw cleaned with water, squeeze until the liquid came out, and then cut to a size of 2 inches, and stir-fry quickly over high heat with 1 teaspoon sesame oil, 1 teaspoon chopped green onion, 1 tsp sesame seeds are roasted, then lift.
Zucchini: 1 piece of zucchini cut into thin, boiled in water, lift and squeeze until the water comes out mix with 1 teaspoon salt, 1 teaspoon sesame oil, 1 teaspoon roasted sesame seeds.
Mushrooms: 4 pieces of mushroom pyogo (shiitake) soaked in warm water and cut into thin sauteed with 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1 teaspoon chopped green onion, 1 tsp toasted sesame seeds over a high heat quickly and lift.
Rice (4 cups) mixed with 1 teaspoon sesame oil, salt and serve 1 cup cooked rice in each bowl individuals.
Gochujang sauce: 4 tsp gochujang, mixed with 1 tsp sugar, 1 teaspoon toasted sesame seeds and 2 teaspoons sesame oil.
Insert and arrange all the material that had been prepared in a bowl. In the middle pour gochujang sauce with egg yolk. Stir gently until all ingredients are evenly mixed.