Serves 4
Beef Bibimbap Recipe
Ingredients for the rice:
- 1 cup (200g) short-grain white rice (uncooked)
- 220 grams water
Ingredients for the beef:
- 200 grams beef, sliced (some examples are tenderloin, eye fillet, rump or bulgogi)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- ½ teaspoon brown sugar, sub for white sugar
Ingredients for the toppings:
- 100 grams spinach
- 80 grams dried fernbrake
- 100 grams zuchinni or cucumber, half-mooned
- 100 grams carrot, julienned
- sesame oil and salt to season
- 4 eggs
- 3 cloves garlic
- sesame seeds and gochujang to serve
Instructions
1. Rinse the rice three times before pouring in the water, then use the rice cooker to cook the rice. Alternatively, you can use the stove-top method by bringing the washed rice and water to a boil, then simmer covered for 15 minutes. After the 15 minutes, let it sit covered for another 10 minutes. Once the rice is cooked, fluff it up with a spatula and keep warm.
2. Take the dried fernbrake and soak it in plenty of water overnight (8–12 hours), or boil it for 30 minutes and then continue soaking for 1–2 hours if you’re short on time. Once soaked, squeeze out the excess water and cut it into shorter lengths if it is too long.
3. Slice your beef of choice if not already sliced. Place the beef into a medium bowl and marinate it with the minced garlic, brown sugar, soy sauce and sesame oil. Mix well so that all the beef slices are evenly coated, and let it rest while you prep the other ingredients (at least 15 minutes).
4. Bring a pot of water to a boil, then add the spinach and blanch for 1-2 minutes. Remove the spinach from the pot of water and give it a quick rinse under cold water, before squeezing out any excess water. Transfer to a small bowl and season with a drizzle of sesame oil and a pinch of salt. Set aside.
5. Cut the cucumber or zuchinni into half moons, roughly chop the garlic cloves and julienne the carrot.
6. Heat a frying pan over medium heat and add a drizzle of cooking oil. Cook the cucumber or zuchinni for 30 seconds, stirring, before adding a third of the chopped garlic and salt to taste. Continue frying for another 2 minutes. Scoop the contents out of the pan and season with sesame oil.
7. Heat a drizzle of cooking oil in the same frying pan, and add the julienned carrots. Stir for a couple of seconds before adding a pinch of salt and half of the remaining chopped garlic. Fry for about three minutes, or until the carrots are slightly softened. Remove carrots from the pan, season with sesame oil, and set aside.
8. Heat another drizzle of cooking oil in the frying pan, then add the soaked fernbrake. Stir for a minute, add a pinch of salt and the rest of the garlic, and fry for 4 minutes. Remove from heat and mix in a drizzle of sesame oil.
9. Add more oil to your pan and when it is hot, add the marinated beef slices. Stir occasionally for 3-5 minutes depending on the thickness of your beef. Remove from the pan when the beef is browned and fully cooked.
10. Fry the eggs to your liking, seasoning with a sprinkle of salt.
11. To assemble the beef bibimbap, first scoop the rice into the bottom of a medium to large bowl. Then, evenly place the beef, cucumber, carrot, fernbrake and spinach around the bowl and on top of the rice. Serve the fried egg in the centre and top with roasted sesame seeds and a tablespoon of gochujang. Use a spoon to mix all the ingredients together before eating.
Ham Kimbap Recipe
Ingredients for rice:
- 1 sheet nori
- 100 grams cooked short-grain white rice
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
Ingredients for fillings:
- 20 grams carrot, julienned
- 20 grams dried fernbrake, prepared as in bibimbap instructions (refer to Step 2)
- 1 egg
- 20 grams spinach
- 30 grams ham, sliced into sticks
- sesame oil and salt to season
Instructions
1. Prepare the dried fernbrake as in Step 2 of the bibimbap recipe. Julienne the carrot.
2. Mix together the cooked rice, sesame oil and salt for the rice component of the kimbap. Make sure the rice is still warm when you mix it.
3. Bring a small pot of water to a boil. When it boils, add the spinach and blanch for one minute. Remove the spinach, rinse under cold water, squeeze out the excess water, and season with sesame oil and salt. Set aside.
4. In a small bowl, whisk together the egg and a small amount of salt.
4. Heat a frying pan over medium high heat. Add a drizzle of cooking oil and when it is hot, add the carrot, stir-frying for 3 minutes or until softened.
5. Return the pan to medium high heat, and stir-fry the soaked fernbrake for about 5 minutes. Remove from the pan.
6. Add a small amount of cooking oil to your frying pan and use a piece of paper towel to spread it out while wiping off the excess. Heat your pan over low heat, and when it heats up, slowly pour in your beaten egg. Gently twirl the pan around so that the egg spreads out in a very thin layer. Try your best to maintain a circle shape with the egg sheet. Give the egg about 30 seconds to set, before carefully using a spatula to flip the sheet. At this point, you can turn off the heat as the pan will still be hot enough to finish cooking the other side. After another 30 seconds, remove the sheet from the pan. When it is warm enough to handle, tightly roll up the sheet and thinly slice up the rolled egg sheet to create egg strips.
7. Add the sliced ham sticks to your frying pan over medium heat. You shouldn’t need to add oil as the ham will release its own oil after it fries for a bit. After about 2 minutes, flip the ham sticks. Continue frying and flipping occasionally until all sides are nicely browned.
8. To make the kimbap, thinly spread out the rice on a sheet of nori, covering the first two thirds of the surface of the nori. Make sure the shorter side of the nori sheet is facing towards you. Neatly place the egg strips, ham, carrot, spinach and fernbrake on top of the rice, making sure to evenly fill the entire width of the nori. To keep the ends sealed, you can position a few grains of the cooked rice on the end of the nori sheet and use the back of a spoon to mush them. This will act as a great seal. Alternatively, you can use a small amount of water.
9. Tightly roll up the kimbap by folding the side closest to you up and over, rolling it forward while pressing down. Continuously push the filling ingredients into the kimbap as you roll to make sure they don’t fall out. Once you reach the end, tightly squeeze the kimbap roll to make sure it is well sealed. Optionally, brush the top of the roll with sesame oil and sprinkle with sesame seeds before carefully slicing with a sharp knife.
