Friday, November 20th 2009

Bi Bim Bop (Korean Mixed vegetables with rice)

2 cups Korean rice
2 cups water
2 oz lean beef thinly sliced
2 tbsp soysauce
6 tsp sesame oil
2 tsp toasted sesame seed
2 tsp green onion
2 tsp crushed garlic
1/2 tsp black pepper
1/2 lb bean sprouts
3 tsp salt
1/4 lb boiled bracken (a fern, korean word kosari)
2 korean cucumbers
1/2 cake mung bean gelatin
1/4 lb scalded bellflower roots (korean word dorachi)
2 eggs
2 lettuce leaves
seasoning sauce (see below)
seasoned red pepper paste (see below)

Seasoning Sauce

4 tbsp soy sauce
2 tbsp sugar
1 tbsp rice wine,
1 tbsp chopped green onion
1 tbsp crushed garlic
1 tbsp sesame oil
1 tbsp toasted sesame seed
black pepper to taste

Combine.

Seasoned Red Pepper Past

2 tbsp red pepper paste
2 tbsp soy sauce
1 tbsp chopped garlic
2 tbsp chopped green onion
1 tbsp sugar
1 tbsp toasted sesame seed
2 tbsp sesame oil

Combine in a pan and simmer on low heat until thick.

Shred and scald the bellflower root and then stir-fry with
1 tsp soy sauce
1/2 tsp sesame oil
1 tsp sesame seed
1 tsp salt

Cut the beef into thin strips and stir-fry with
1 tbsp soy sauce
1/2 tsp sesame oil
1/2 tsp sesame seed
1 tsp green onion
1/2 tsp garlic
touch of black pepper

Cut the bracken into 2 inch lengths and stir-fry in
1 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sesame seed
1 tsp green onion
1/2 tsp garlic

Cut the cucumber into pieces and sprinkle with salt. Squeeze out the moisture and stir-fry in
1 tsp salt and
1/2 tsp sesame oil

Scald the bean sprouts in
1/2 cup boiling salt water, drain and mix with
1 tsp salt
1 tsp sesame oil
1 tsp green onion
and 1/2 tsp garlic

Cut the mung bean gelatin into thin strips and mix with a little
salt and about 1 tsp sesame oil. Wash and cook rice.

Fry the egg to your liking. The egg is optional and used as a
topping. Serve the vegetables, rice, and meat with the seasoned red pepper paste -- mix them all together with a spoon. The seasoning sauce can be poured on the dish if you like (be careful, its very rich).