| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Korean |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Rice |
| 2 |
c |
Water |
| 2 |
oz |
Beef |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Sesame oil |
| 1/2 |
ts |
Sesame salt |
|
|
Green onion |
|
|
Garlic |
|
|
Black pepper |
| 1/2 |
lb |
Bean sprouts |
| 1 |
ts |
Salt |
| 1 |
ts |
Sesame oil |
|
|
Green onion |
|
|
Garlic |
| 1/4 |
lb |
Boiled bracken |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Sesame oil |
| 1/2 |
ts |
Sesame salt |
|
|
Green onion |
|
|
Garlic |
|
|
E: 1 cucumber |
| 1 |
ts |
Salt |
|
|
Sesame oil |
| 1/2 |
|
Cake mung bean gelatin |
|
|
Salt |
|
|
Sesame oil |
| 1/4 |
lb |
Scalded bellflower roots |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Sesame oil |
| 1 |
ts |
Sesame salt |
| 1 |
ts |
Salt |
| 2 |
|
Eggs |
| 2 |
|
Lettuce leaves |
|
|
Seasoning sauce; (Gochu jang) |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
A
B
C
D
F
G
H
I
This is my favorite Korean dish: Bi Bim Bap (Rice, Beef & Veggies). Imagine
a big plate with a mound of rice in the middle, and surrounded by smaller
mounds of a variety of pickled vegetables, roots, and beef. A fried egg
goes over the entire plate, but I omit the egg (hate them!). Then you get
assorted condiments (like kimchi) to add to it, and you mix everything and
mix in some hot Korean sauce. Yummy! I like to savor each mound of veggies
separately, the flavors are so good in each. Then I mix the rice with the
beef and the sauce.
The recipe below is from a Korean web page (forgot which one). Haven't
tried it yet, though, because I go to Asiana Garden here in Atlanta for my
regular bi bim bap fix. You can find the exotic ingredients at oriental
grocery stores.
Method: 1. Shred and scald the bellflower roots. Fry them seasoning with
the G ingredients. 2. Cut the beef into thin strips. Fry it seasoning with
the B ingredients. Cut the bracken into 2" lengths. Fry it seasoning with
the C ingredients. 3. Cut the cucumber into halfmoon-shaped pieces and
sprinkle it with salt. Squeeze out the moisture, season it with the E
ingredients and fry lightly. 4.Scald the bean sprouts in 1/2 cup boiling
salted water, drain and mix them with the C ingredients. Cut the mung bean
gelatin into thin strips and mix it with the F ingredients. 5. Wash and
cook the rice. 6. Fry the egg until it is soft-set. 7. Serve the prepared
vegetables with seasoned red pepper paste, the rice and soup.
Posted to EAT-L Digest by Kathya Singh <ksingh@SOLINET.NET> on Dec 4, 1997
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