Wednesday, April 07, 2010

Bibimbap, revisited



Just a shorty today, to show off some delicious bibimbap I threw together from ingredients I didn't make myself. I did cook the rice and arrange everything, but unless you ferment your own doraji and kimchi (I didn't), all you're really doing is arranging bits on a bowl of steaming white rice. Not that there's anything wrong with that.

I don't even have a stone bowl to make this a proper dolsot bibimbap. In fact, I only made this because I didn't have any bread for the intended roast beef sandwich and realized I had a fridge full of Korean pickled things and a sack of Calrose rice. I warmed up the roast beef with some sesame oil and nestled it among the banchan I had on hand (clockwise from the top): kimchi, a crunchy seaweed salad, pickled cucumber (I had two kinds: a spicy Korean oijangajji and salty-sweet green Japanese aokappa) and doraji (balloon flower root). I guess I did saute some shiitake mushrooms in soy sauce, sugar and sesame oil. Top with an egg and gochujang. I usually use an egg fried over easy, but tried it raw this time. I prefer fried.

Whaddaya know, I cooked after all.

Serve with a glass of soju and since you already added Japanese pickles you may as well sprinkle with some shichimi togarashi.

22 comments:

The Spiteful Chef said...

Completely raw egg? I'm not against it for safety reasons, but more because it sounds texturally snotty. Does it kind of cevich-ize in the pickling juice, or stay in its raw form?

This is coming from someone who just has learned to ask for her eggs "yolks broken and overcooked" at breakfast restaurants. I don't like anything runny or translucent in the egg dept, which makes me pretty defective and I know it.

Otherwise looks bitchin. Love all the colors.

Heather said...

In theory, the egg cooks in the heat of the rice. In reality, it is a mite snotlike. Like I said, I prefer a fried egg.

Also, once you're out of the woods (after the third month is cleared), I got a less and less worried about what I ate. By the end, I was eating stinky French cheese and drinking wine with the best of 'em.

Bellini Valli said...

I'd call that excellent cooking too:D

Marc @ NoRecipes said...

Looks delicious Heather. This is often my go-to when I'm not sure what to make. I don't have a dolsot either, but a super hot cast iron skillet with some sesame oil in it works just as well (actually I like it better because it has more surface area to get the rice nice and crispy on the bottom)

Foodycat said...

I really need a better range of pickles. At the moment I have sauerkraut, pickled onions and umeboshi - none of which get me anywhere near bibimbap! I agree about frying the egg too. I use raw in spaghetti carbonara, but somehow in bibimbap it just doesn't cook enough.

Rosa's Yummy Yums said...

That bibimbap looks so good! I'm not a big fan of snotty textured eggs, so my egg white would have to be done (I don't mind semi runny yolks, though)...

Cheers,

Rosa

Maggie said...

That's my kind of cooking. I truly can barely assemble a salad these days, and this dish looks so much more satisfying.

The Short (dis)Order Cook said...

Pickled Korean things. That's making me laugh. I'm reading too many Korean-related posts and now I'm trying hard to remember the name of the Korean place on 50th street so I can go back there and try the bibimbap, cause I didn't have it the last time.

What drew me to today's post was someone else's link on FB. I saw a post that said "Do you read Gild the Voodoolily. You should." Well, I already do read it, but I have to say the FB photo brought me here pretty quickly because it was too small to see anything and I thought, "WHAT IS THAT?"

少菁 said...

I do like ur article~!!!..................................................

毅綠 said...

舊書不厭百回讀,熟讀深思子自知。........................................

aforkfulofspaghetti said...

Wow - you're first picture did it all for me.

I've never had this, and now I'm on a mission to find it. C'mon, London...

And raw egg? Snotty or not, I love it. What's a little snot between friends, anyway?

Manggy said...

I'd prefer fried too - not for any health reasons, but the mucusy white is just better when it's all coagulated and neat (haha!). The yolk can stay runny, though ;) This rainbow is such a far cry from the hyper-brown beef stew I just had for dinner, sigh... :)

butterstuff said...

(Brittany here- or Brooke. This time it's Britt. New blog/New idendity)

I am herby setting a goal for myself to try bibimbop with in the next 6 months. I first learned what it was from you and was able to impress my friends and family with the Big Brain on Britt. You can be sure that I'll be tasting it in the International Dist., as I don't have any of that shit in my kitchen....

Eggs? Sure, I'll do it raw if it's over something steamin' hot.

we are never full said...

wow... i've missed alot in the last few weeks since i've not really been on the blog-o-sphere. gotta go catch up. you know, i went thru a bibimbap obsession about 3 years ago. i was starting to get annoyed about spending $10 on each bibimbap since (during this obsession) i was wanting to eat a few per week. i actually found the hot stone bowls on the internet and was this close to buying a few. i'm now reminded to go buy some. the sound alone and the crunch of the rice is worth owning one or two.

i think the spiteful chef will feel better about the snoty egg if she knew that usually the hot stone bowl and hot rice usually cook the egg and you swirl it (sorry while i wipe the drool off my keyboard) into the hot bibimbap.

tobias cooks! said...

Waht a fabulous dish I had never heared of before.

Christine said...

Runny yolks? Yes, egg white, not so much.

But I've been on a Korean kick lately. Since my husband doesn't like rice (! what kind of alien did I marry?) I make this for myself when I'm alone. I never mastered the fern stems you find at the restaurants though, which is my favorite part. Almost no one at my Korean market speaks English though, so it makes me finding and prepping these things more difficult. But who am I kidding, I'm just in it for the gochujang anyway.

Mr. Pineapple Man said...

oh my! that looks very delicious!

念阿彌陀佛往生西方極樂世界 said...

阿彌陀佛 無相佈施


不要吃五辛(葷菜,在古代宗教指的是一些食用後會影響性情、慾望的植
物,主要有五種葷菜,合稱五葷,佛家與道家所指有異。

近代則訛稱含有動物性成分的餐飲食物為「葷菜」,事實上這在古代是稱
之為腥。所謂「葷腥」即這兩類的合稱。 葷菜
維基百科,自由的百科全書
(重定向自五辛) 佛家五葷

在佛家另稱為五辛,五種辛味之菜。根據《楞嚴經》記載,佛家五葷為大
蒜、小蒜、興渠、慈蔥、茖蔥;五葷生啖增恚,使人易怒;熟食發淫,令
人多慾。[1]

《本草備要》註解云:「慈蔥,冬蔥也;茖蔥,山蔥也;興渠,西域菜,云
即中國之荽。」

興渠另說為洋蔥。) 肉 蛋 奶?!











念楞嚴經 *∞窮盡相關 消去無關 證據 時效 念阿彌陀佛往生西方極樂世界











我想製造自己的行為反作用力
不婚 不生子女 生生世世不當老師








log 二0.3010 三0.47710.48 五0.6990 七0.8451 .85
root 二1.414 1.41 三1.732 1.73五 2.236 2.24七 2.646
=>十3.16 π∈Q' 一點八1.34

Leigh said...

I genuinely have never heard of this, heather, but it looks cool - just a load of good stuff on one plate, right?!

MichellSommerville0202 said...

Hello~Nice to meet you~..................................................

michelle@TNS said...

i keep coming back to this post just to look at the picture. i'm easily distracted by pretty colors.

LC said...

This could be titled "Life of a Food Blogger with Baby." or "Rearranging Is an Art Form Too!" Welcome to my world, Heather. But doesn't it feel good when you find the time/energy to make something from scratch? Oh, and your rearranging really is lovely. Bibimbap is the stuff.