South Korea (3/4/13)
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Recipes contributed by Myungjoo Park, Jongmi Park, Sooyun Han, and Sangsuk Lee, of the Central Illinois Korean Association.
For this session, our guests went above and beyond to share with us the signature tastes, bright colors, and gracious culture of South Korea. In addition to bibim bop (the recipe for which you'll find below), we also enjoyed miso soup, a flavorful broth served with tofu and green onions. When you assemble your bibim bop, don't forget that it's a work of art! Arrange the veggies, meat, and eggs elegantly atop the bed of rice, add a tangy dollop of red pepper sauce and a drizzle of sesame oil, and enjoy! Click here to download these recipes. Want to try more South Korean recipes? Click here for the archive from our program in 2017 (coming soon!). |
Bibim Bop
makes 4 servings
Ingredients
2 cups rice
1 ¾ cups water
vegetable oil
1/2 lb. ground beef
1 big zucchini, julienned or cut in quarter-circles
1 big carrot, julienned
10 mushrooms, sliced
4 eggs (slice thin or sunny side up)
1/3 head iceberg lettuce
Seasonings
1 Tbsp. soy sauce
½ Tbsp. sugar
pepper
2 tsp. sesame seed, divided
1 tsp. salt
Sauces (served separately)
3 Tbsp red pepper paste mixed with 3 Tbsp. Seven Up and 1.5 Tbsp. sugar. Mixture should be slightly more runny than ketchup, and ratio may be adjusted to taste.
3 Tbsp sesame oil
Method
1. Rinse 2 cups of rice and steam in rice cooker with 1 ¾ cups of water.
2. Heat vegetable oil in a pan over medium-high heat and sauté ground beef with the soy sauce, sugar, pepper, and 1 tsp. sesame seeds, until desired doneness.
3. Heat vegetable oil in a pan over medium-high heat. Add more sesame seeds, and sauté each vegetable separately: zucchini, carrot, and mushrooms. Add salt to taste while cooking.
4. Break eggs into a bowl and mix lightly. Cook in a thin layer in an oiled/buttered pan, like a crepe. Once cooked, slice in thin strips. (If you want to be extra fancy, divide the whites and the yolks, and cook each separately; you'll end up with white and yellow egg strips!) Alternately, you may cook the eggs sunny side up and leave them whole.
5. Slice iceberg lettuce thin.
6. Arrange steamed rice, beef, and vegetables in individual bowls. Give each person a bowl of rice, and arrange the other ingredients on top. Garnish with egg and serve with red pepper paste sauce and sesame oil on the side.
Ingredients
2 cups rice
1 ¾ cups water
vegetable oil
1/2 lb. ground beef
1 big zucchini, julienned or cut in quarter-circles
1 big carrot, julienned
10 mushrooms, sliced
4 eggs (slice thin or sunny side up)
1/3 head iceberg lettuce
Seasonings
1 Tbsp. soy sauce
½ Tbsp. sugar
pepper
2 tsp. sesame seed, divided
1 tsp. salt
Sauces (served separately)
3 Tbsp red pepper paste mixed with 3 Tbsp. Seven Up and 1.5 Tbsp. sugar. Mixture should be slightly more runny than ketchup, and ratio may be adjusted to taste.
3 Tbsp sesame oil
Method
1. Rinse 2 cups of rice and steam in rice cooker with 1 ¾ cups of water.
2. Heat vegetable oil in a pan over medium-high heat and sauté ground beef with the soy sauce, sugar, pepper, and 1 tsp. sesame seeds, until desired doneness.
3. Heat vegetable oil in a pan over medium-high heat. Add more sesame seeds, and sauté each vegetable separately: zucchini, carrot, and mushrooms. Add salt to taste while cooking.
4. Break eggs into a bowl and mix lightly. Cook in a thin layer in an oiled/buttered pan, like a crepe. Once cooked, slice in thin strips. (If you want to be extra fancy, divide the whites and the yolks, and cook each separately; you'll end up with white and yellow egg strips!) Alternately, you may cook the eggs sunny side up and leave them whole.
5. Slice iceberg lettuce thin.
6. Arrange steamed rice, beef, and vegetables in individual bowls. Give each person a bowl of rice, and arrange the other ingredients on top. Garnish with egg and serve with red pepper paste sauce and sesame oil on the side.