Make Bibimbap your new favorite obsession

By: Lauren Alford

Jr News Editor

Start your bibimbap obsession with this easy introduction to Korean cuisine. I’ve tried a variety of delicious Korean food, but I’m loyal to only this dish.

My first encounter with authentic Korean food was in the finished basement of a Catholic church with a Korean congregation.

Every other Sunday, the church children would learn the Korean language and culture. An hour before each class, the congregation enjoyed a midday snack.

On my first day of Korean class, I arrived early with a mission: I needed to try the food.

I vividly remember the pungent aroma of fermented vegetables and the distinctly sour air of the church’s walk-in basement.

On that day, the dish being served was a Korean staple known as Bibimbap. Bibimbap usually consists of steamed short grain rice, various vegetables and gochujang sauce.

Throughout the Korean Peninsula, there are countless regional variations of bibimbap. From tuna, to raw beef and even sweet potato. The options for this dish are endless.

Upon tasting the bibimbap, I was in love. The fluffy rice, crunchy vegetables and sweet gochujang had touched my heart.

After experimenting and trying many varieties of bibimbap, this recipe is what I have developed.

Makes 2-3 servings

Ingredients:

1 red bell pepper, sliced roughly $1.48

½ a portabella mushroom cap, sliced $1.68/ pack of 2

1 zucchini $1.94/ pack of 2

1 cucumber, sliced very thinly $0.62

1 cup mung bean sprouts $1.99/ 12 oz. bag

3 tablespoons gochujang, divided* (Korean chili paste) $3.49/ 7.5 oz. bottle

1 can solid white albacore tuna in water $1.39/ 5 oz. can

1 large carrot, julienned $0.88/ 1 lb. bag

½ daikon radish, julienned $1.12

3 cups short grain white rice, cooked (about 1 cup of uncooked rice) $3.19/ 2 lb. bag

4 teaspoon sesame oil $4.97/ 8 fl oz. bottle

1 tablespoon soy sauce $1.63/ 5 fl oz. bottle

rice vinegar $1.96/ 12 fl oz. bottle

1 tablespoon fish sauce* $3.85/ 6.73 fl oz. bottle  

4 cloves garlic, minced $0.57/ a bulb

2 eggs $0.83/ 6 count

1 tablespoon mayonnaise (optional)

water

salt

sugar

Total price: $31.59

Price per serving: $4.91

Calories per serving: 880 for 2 servings, 586 for 3 servings

Directions:

1. Boil mung bean sprouts in water for six minutes. Strain and rinse them with cold water. Set aside.
2. Place julienned radish in a small bowl. Sprinkle with about ½ teaspoon of salt and 1 teaspoon sugar. Set aside.
3. In a small bowl, toss the julienned carrot with pinch of salt. Set aside.
4. Rinse your zucchini with warm water. Cut in half. With a paring knife, carefully carve out the white part of the zucchini. Refrigerate for later use. Julienne the green part. Toss with a pinch of salt in a small bowl. Set aside.
5. Using your hands, squeeze the excess water from your julienned radish. Do not rinse. Add ½ teaspoon gochujang and 1 tablespoon rice vinegar. Refrigerate until ready for use.
6. Toss your cucumber with a pinch of salt in a small bowl. Set aside.
7. Drain the water from your tuna and remove it from its can. If desired, stir in a tablespoon of mayonnaise. Set aside.
8. In a pan over medium heat, sauté your mushrooms with your fish sauce, soy sauce, a dash of water and a pinch of minced garlic for about 2 minutes. Set aside.
9. Using your hands, squeeze the excess water from your carrots. Sauté with a dash of sesame oil and a pinch of minced garlic. Set aside. Repeat with cucumber and zucchini.
10. In a small bowl, combine remaining gochujang, ½ teaspoon of sugar, 1 teaspoon of rice vinegar and ½ teaspoon sesame oil. Set aside.
11. Place 1 ½ cup cooked rice in a large bowl. On top of the rice, arrange half of the vegetables, bean sprouts, mushrooms and tuna in order of contrasting color.
12. Fry each egg to your liking. While the egg is still hot, place it on top of the vegetables. Add half of the gochujang mixture. Top with garlic.
13. Now here comes the fun part! With a metal spoon, gently but firmly mix everything into the rice. Stop mixing when each ingredient is well distributed.

Enjoy!

Note:

*Some brands of gochujang contain wheat products.

*Fish sauce may contain traces of shellfish.