Bibimbap 비빔밥

The various colours and textures of Bibimbap 비빔밥 make not only for a delicious meal but also an incredibly pretty dish.

The various colours and textures of Bibimbap 비빔밥 make not only for a delicious meal but also an incredibly pretty dish.


Labour Day’s dinner was one of the simplest and most delicious meal I’ve had. After Yum Cha with my photography kakis and later a cup of kopi with Ong, we drove to Punggol for more photo-taking but the weather was not co-operative. In the end we landed in the eastern coastal area of Singapore. By then the Yum Cha meal had digested and it was time for dinner. As lunch was quite a spread, Ong suggested that I should not have another large meal. I agreed totally as I’ve already spotted BlackBall as we went onto the escalator earlier and already have plans to make room in my tummy for that icy dessert without his prompting 😉 And oh, the Korean meal was fantastic! I absolutely adored the hot bibimbab.

Dinner was Korean cuisine.

Dinner was Korean cuisine at Ju Shin Jung Express.

Bibimbab cooked in hotstone!

Bibimbab cooked in hotstone!

Our simple dinner.

Our simple dinner.

Two small banchan of kimchi and anchovies.

Two banchan of kimchi and anchovies.

Korean Ginseng Chicken Soup - I think there's half a chix in there.

Korean Ginseng Chicken Soup – I think there’s half a chix in there.

Mix the rice well!

Can your bibimbab somersault like mine? Mix the rice well!

Yumz!

Yumz!

Ginseng Chix S$8.80 and Bibimbab S$7.80

Ginseng Chix S$8.80 and Bibimbab S$7.80

Bibimbap, the signature dish from Jeonju, is essentially mixed rice. It has a royal link to the Joseon Dynasty where it was believed to be conceived in the royal kitchen. Namul (marinated vegetables), meat (beef, chicken or pork), usually a raw egg yolk or whole egg and gochujang (red pepper paste) are served on top of a bed of cooled, warm, or hot rice.

Bibimbab with sunny side up egg and black sweet rice called heukmi chapssal (흑미 찹쌀) in Korean.

Bibimbab with sunny side up egg and black sweet rice called heukmi chapssal (흑미 찹쌀) in Korean.

Bibimbab Recipe (serves 2)
Ingredients:
1 cup Korean Rice (or ¾ cup Korean short grain and ¼ cup Black Sweet Rice).
1 bunch of Spinach, rinsed and cut into finger lengths,
½ Carrot, julienned thinly.
1 small Cucumber, julienned thickly.
1 bunch of Soya Beansprouts, rinsed (the big head type).
A few caps of Fresh Shitake Mushrooms, sliced thickly, optional.
400g of Meat, coarsely chopped or ground (meat of your choice).
1 tablespoon Gochujang (add until desired taste when eating).
2 cloves garlic, minced.
1 tsp Gochugaru (red pepper powder, optional, if you like spicy).
½ teaspoon Sesame oil, or to taste.
Soy Sauce, to taste.
Salt, to taste.
2 very fresh Eggs (1 person each).

Method:
1. Cook the Korean short grain rice in a rice cooker with water slightly more than the long grain variety. Click here to see how to cook rice.

2. Bring a large pot of water with some salt to the boil.

3. Add the beansprouts and boil for about 5 – 15 minutes or until desired texture. I prefer more crunch so lesser cooking time. Remove the bean sprouts and drain as much water as you can. Place in a bowl and add ½ teaspoon of soy sauce, a few drops of sesame oil and ½ clove of minced garlic. Mix well with your hands (wear gloves). Set aside.

4. Blanch the spinach (in the same boiling water from beansprouts) until wilted, about 2 – 3 minutes. Remove and squeeze out as much water as you can. Add ½ clove of minced garlic, a teaspoon of soy sauce and a few drops of sesame oil. Mix well with hands. Set aside.

5. Stir-fry the carrot sticks for about 30 seconds or until it softens a little. Dish out and set aside. Do te same for the fresh shitake mushrooms if using.

6. Stir-fry the cucumber sticks with a pinch of salt until they turn a little translucent. Dish out and set aside.

7. Saute the rest of the minced garlic in about ½ tablespoon of groundnut (vegetable) oil. Add ½ tablespoon of gochujang and stirfry till fragrant. Add in the coarsely ground or chopped meat. Add about ½ teaspoon of gochugaru (hot pepper powder) and stirfry till well-mixed. Stirfry until the pork is cooked. Dish out and set aside.

Prepare 2 sunny side up eggs (I like my yolk runny).

Assembly:
Spoon rice into individual serving bowls.
Arrange the meat and vegetables section by section as seen in the photos above.
Place one sunny side up egg in the centre of the rice.
Finally, add about 2 teaspoons of gochujang or to taste on top of the ingredients.
Add about 1-2 drops of sesame oil (or more according to your preference).
Mix well with before eating.

Me enjoying my bibimbab.

Me enjoying my lukewarm bibimbab on another occasion at Koko Rooloo.

Black Sweet Rice. Photo credit: Googe Images.

Black Sweet Rice.
Photo credit: Google Images.

IMG_7053©BondingTool

Happy eating 🙂

Ju Shin Jung Korean Cuisine
112 Katong Mall.
#04-01, Food Republic.
112 East Coast Road.
Singapore 428802.

Comments
17 Responses to “Bibimbap 비빔밥”
  1. Laura Lynn says:

    YUM!! Looks fantastic and so does the smiling picture of you!

  2. Sofia says:

    Yes, also love the smiling picture of you 🙂

  3. I like this dish 🙂

  4. Wow this all looks delicious! Camilla

  5. Jessica says:

    Looks yummy! A few years ago I would have said, “Yuck!” Restaurants, even Asian ones, tend to serve food that looks a lot different than that here in the States. Since living in Taiwan and Hong Kong, however, my eyes were opened to a whole new world, and that new world included new food! I very much like Korean foods, although the spice in kimchi can sometimes be too much for me. 😛

  6. You’re making me drool all over my keyboard lady! Oh well, totally worth it. Stone bibimbap are definitely my fave, although it was hard to find a really really good place while in Seoul. Can you imagine?

    Anyway, happy to eat through your photos ❤

  7. The Mouse says:

    BiBimBap. One of my favorite go-to dishes. Especially the hot stone variety. The crispy rice on the bottom? Big yum! 🙂

  8. read this while eating. always a mistake. makes me dissatisfied with my dinner 😉

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