BIBIMBAP - TM

 

Today we had bibimbap. I've been looking at the recipe for years but I've never made it before. According to Wikipedia, bibimbap, sometimes romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means to mix rice, while the name "bap" refers to the rice. Bibimbap is served as a dish of hot white rice topped with namul or kimchi and gochujang, soy sauce or doenjang. I'm not sure if this is the traditional recipe as I used a recipe for the Thermomix and also because I had to adjust it a bit because I couldn't find the gochujang chilli paste, but we both liked it very much. Delicious. 😋💕

Difficulty; easy

Preparation time: 1h 5min

Total time: 1h 25min

Serving size: 4 portions

Ingredients

Beef

2 garlic cloves

450 g rump steak, diced (2 cm) then frozen for 30 minutes

1 Tbsp sesame oil, plus extra for drizzling

1 Tbsp dark soy sauce, plus extra for drizzling

2 tsp white wine vinegar

1 Tbsp cornflour

2 tsp caster sugar

1 pinch fine sea salt

1 pinch ground black pepper

Sauce

2 garlic cloves

30 - 40 g Korean chilli paste (gochujang), to taste

1 ½ Tbsp caster sugar

1 ½ Tbsp sesame oil

1 Tbsp sesame seeds

1 Tbsp soy sauce

1 Tbsp water

½ Tbsp white wine vinegar

Vegetables and assembly

1000 g water

350 g white long grain rice

200 g carrots, cut in matchsticks (4 cm x 3 mm)(I julienned the vegetables using a mandoline)

200 g courgettes, cut in matchsticks (4 cm x 3 mm)

100 g fresh shiitake mushrooms

150 g fresh beansprouts

vegetable oil, for frying

4 medium eggs

4 Tbsp kimchi, for serving (optional)

2 sheets nori seaweed, cut in thin strips

Preparation

Beef

Place garlic in mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add beef and chop Turbo/2 sec/2 times.

Add oil, soy sauce, vinegar, cornflour, sugar, salt and pepper then mix 5 sec/reverse/speed 3. Transfer to a bowl and set aside. Clean mixing bowl.

Sauce

Place garlic in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then chop again 3 sec/speed 5.

Add remaining sauce ingredients and mix 10 sec/speed 3. Transfer to a bowl and set aside.

Vegetables and assembly

Place water in mixing bowl. Insert simmering basket and weigh in rice. Rinse 5 sec/speed 7 then steam 10 min/Varoma/speed 2.

Place Varoma dish into position then weigh in carrots and courgettes. Cover Varoma and steam 6 min/Varoma/speed 2.

Insert Varoma tray and weigh mushrooms and beansprouts onto it. Cover Varoma and steam 4-6 min/Varoma/speed 2 until vegetables and rice are cooked. 

Meanwhile, heat vegetable oil in a large frying pan over a medium heat and fry reserved beef for 5-7 minutes until cooked. Cover to keep warm then set aside.

Drizzle cooked vegetables with a little sesame oil and soy sauce then transfer each vegetable to a dish (keeping them separate) and cover to keep warm.

In the same frying pan, add vegetable oil and fry eggs until whites are cooked and yolks are runny.

To serve, divide rice between 4 serving bowls.   

Arrange steamed vegetables and beef on top. Top each with a fried egg and garnish with  kimchi (if using).

 

Drizzle over each 1 Tbsp reserved sauce, garnish with the nori and serve, mixing well before eating.

Note

Gochujang substitute

If you need a substitute for Gochujang:

As with many special ingredients, there is no really good substitute for the unique taste of gochujang, but there are some alternatives that will do the trick.

1. For every tablespoon needed - Make a paste of 1 tablespoon of red chilli flakes moistened with soy sauce and add a little sugar.  This will not reproduce the complexity but will reproduce a similar flavour profile.

2. Mix 1 tablespoon of white miso with cayenne powder to taste. 

3. If necessary, you can substitute Sriracha sauce, but it will be sweeter and will not have the special depth of flavour of the gochujang.  It will add some spice but is much lighter (I used a combination of chilli jam and Sriracha sauce which were the ingredients I had on hand).

Or if you want to make your own sauce, here is a link to a relatively easy and quick sauce, but it is not the traditional one either, as it is difficult to find all the ingredients and it is fermented for at least 6 months.