Best 4 Rawbar Bibimbap Recipes

BIBIMBAP

Steps:

• Cook the rice, without soaking and using a little less water than the amount you normally use. The rice for bibimbap should be a little drier than usual for best results.
• Beef: Cut into thin 2-inch long strips. Mix in 1.5 tablespoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2-3 minutes over high heat.
• Bean sprouts: Bring 2 cups of water to a boil. Add the bean sprouts and briefly blanch, about 1 minute, flipping over once. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon).
• Spinach: Blanch the spinach in salted boiling water only until wilted, about 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt (about 1/2 teaspoon).
• Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt (about 1/2 teaspoon) over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon of sesame seeds.
• Mushrooms and carrots: Thinly slice the mushrooms and carrots. Sauté each vegetable in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling with salt (about 1/4 teaspoon).
• Kongnamul (Soybean sprouts): Bring 2 cups of water to a boil. Add the soy beansprouts and boil for 2-3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and salt (about 1/2 teaspoon) to taste.
• Musaengchae (spicy radish salad): Cut 10 ounces of Korean radish (mu) into matchsticks. Add 2 tablespoons of chopped scallion, 1 tablespoon of gochugaru, 1 teaspoon minced garlic, 1/2 teaspoon salt (or more to taste), 1 teaspoon sugar, and 1 teaspoon sesame seeds. Mix everything well.
• Fry the eggs sunny side up or to your preference.
• Combine all of the sauce ingredients in a small bowl and mix thoroughly.
• Place a serving of rice in a big bowl. Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce.
• For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon of sesame oil over medium heat. Add a serving of cooked rice and arrange the toppings on top. Cook for several minutes until the rice sizzles.

DOLSOT BIBIMBAP

Steps:

• The meat: In a medium bowl, whisk together the soy sauce, doenjang, two of the scallions, 1 tablespoon of the garlic, 1 tablespoon of the ginger, and the brown sugar. Transfer 1/2 cup of this mixture to a gallon-size zip-top bag and add the short ribs. Seal, removing as much air as possible, then massage the bag to thoroughly coat the meat. Transfer to the fridge for at least 4 hours, or up to overnight.
• The mushrooms: Place the remaining soy sauce mixture in a small saucepan along with 1/2 cup of the water and the dried mushrooms. Bring to a simmer over medium heat, then reduce the heat to low and continue to simmer, stirring occasionally, until the mushrooms are tender and hydrated, 20 to 25 minutes. Strain, pressing on the mushrooms to remove their liquid. Reserve both the mushrooms and their cooking liquid. Roughly chop or thinly slice the mushrooms, if desired, and set aside near the stovetop. Rinse out the saucepan.
• The sauce: Combine the gochujang and 2 teaspoons of the rice vinegar with 2 tablespoons of the mushroom cooking liquid in a small bowl. Stir well and season with additional rice vinegar to taste. Set aside for serving.
• The flavor base: In a small bowl, combine the remaining garlic, remaining ginger, and the 2 remaining scallions. Scoop 1 scant tablespoon of this mixture into the now-clean saucepan. Set the remainder aside as you'll need it for the final assembly.
• The pickles: To the saucepan, add 1/4 cup of the water, the remaining 2 tablespoons vinegar, the granulated sugar, and 1/2 teaspoon of the salt. Bring the mixture to a boil over medium-high heat. Meanwhile, place the cucumber slices in a pint-size glass canning jar. When the pickling liquid boils, immediately pour over the cucumbers. Cool to room temperature, cover tightly, and refrigerate.
• The rice: Place a fine-mesh sieve in a medium bowl. Place the rice in the sieve, then fill the bowl with cold water. Swirl the rice around in the water using your fingers, then remove the sieve from the bowl to drain the rice. Dump the water and repeat until the water is mostly clear, 3 to 5 times. Drain the rice well and transfer to a medium heavy-bottomed saucepan. Add the remaining 2 cups of water and season with 1 teaspoon of the salt. Place over high heat and bring to a boil. Give the rice a single stir, reduce the heat to the lowest setting, cover, and cook for 15 minutes. Remove from the heat and rest 10 minutes, still covered. Finally, remove the lid and fluff the rice with a fork to release excess steam and to help the outer starch to solidify. Transfer to a bowl or, if making ahead, cool completely and transfer to a zip-top bag for refrigeration.
• The vegetables: Place a well-seasoned 12-inch cast-iron skillet over medium heat for 3 minutes. When the skillet just starts to smoke, add 1 teaspoon of the sesame oil, followed by the bean sprouts, 1/2 teaspoon of the flavor base, and 1/8 teaspoon of the salt. Cook, stirring constantly, until the sprouts start to soften, about 1 minute. Transfer to a small bowl and wipe out the skillet. Add another teaspoon of the sesame oil, followed by the spinach, 1 teaspoon flavor base, and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, 1 to 2 minutes. Transfer to a second small bowl, wipe out the skillet, and add another teaspoon of the sesame oil, followed by the rehydrated mushrooms. Cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to a third small bowl, then wipe out the skillet yet again.
• Cook the meat: Place the skillet over medium-high heat, and when it just begins to smoke, add 1 tablespoon of the sesame oil. Add the beef as well as the marinade and cook, stirring often, until the meat is cooked through and the sauce reduces to a sticky glaze, 3 to 5 minutes. Transfer meat to yet another bowl, remove the skillet from the heat, and wipe it out.
• Assemble the bibimbap: Off the heat, coat the skillet (and its sides) with the remaining 2 tablespoons sesame oil. Add the rice and press into an even layer. Position the meat over a quarter of the rice, then mound the vegetables, each in their own separate piles, leaving open space between them for the eggs and the center for sauce. Cover the skillet, place over medium heat, and cook until the bottom of the rice is browned and crisp, 7 to 8 minutes. Remove from the heat.
• The eggs: While the rice is crisping, drizzle the neutral oil across a 12-inch nonstick skillet. Evenly space the eggs in the skillet. (I find transferring the eggs in a small bowl helps here.) Leave at room temperature for 10 minutes. Season the egg whites with a few pinches of salt, and place over medium heat. (If you're using an electric cooktop, begin heating the burner before adding the skillet.) Cook, uncovered, for 4 minutes. If the whites start to balloon up, just poke with a wooden chopstick to deflate. While the eggs cook, lightly lube a platter with oil or nonstick cooking spray. When the 4 minutes are up, slide the eggs onto the platter and rest for 1 minute. Cut into 4 individual egg wedges.
• Uncover the skillet with the bibimbap. Place a dollop of sauce in the middle of the skillet and place the eggs between the vegetables. Sprinkle with the additional scallions and drizzle with an additional tablespoon of sesame oil, if desired. After the diners all view the lovely order of the dish, I like to stir everything together in front of them just to remind them how mixed up and crazy the world is. Serve with the cucumber pickles and additional sauce on the side.

SHEET-PAN BIBIMBAP

Steps:

• Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
• On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.
• Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).
• To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.

ROASTED VEGETABLE BIBIMBAP

Steps:

• Heat oven to 400 degrees. Peel the squash and cut it crosswise, separating the long neck from the bulbous bottom part. Slice the neck into 1/2-inch-thick dominoes; scoop out seeds from the bottom and slice the squash 1/2 inch thick.
• Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar and gochujang or sambal oelek.
• Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they're evenly coated.
• Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken, and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer, until caramelized and tender. Cover the vegetables with foil until ready to serve.
• If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.)
• While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about 1/4 teaspoon water (or soy sauce), cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs.
• To serve, use a spatula to scoop out rice and divide it among 4 bowls, ensuring that everyone gets some of the crispy part. Top with vegetables, including any marinade left on the baking sheets, and place 1 fried egg on top of vegetables in each bowl. Garnish with sprouts or shoots, pickles (if using) and lime. Serve immediately, passing gochujang or sambal oelek at the table.