Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce. It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time. Bulgogi (BULL-go-ghee): Literally meaning "fire meat", bulgogi is thinly sliced, usually rib-eye or sirloin, marinated grilled meat. Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.
Directions *Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking. Gochuchang Paste (seasoned red pepper paste) Combine all ingredients in a small bowl. Mix well and use as condiment BULGOGI: Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside. Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap. Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce. When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 452 (50%)|
|Amt Per Serving||% DV|
|Total Fat 50.3g||67 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 123.6mg||38 %|
|Sodium 2519.2mg||87 %|
|Potassium 569.2mg||15 %|
|Total Carbohydrate 79.1g||23 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 76.9g|
|Protein 31.5g||45 %|
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Calories per serving: 900
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