Bibimbap Party

 

 

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I often invite friends over to my house and throw a Bibimbab Party. Bibimbab, which literally means ‘mixed rice’, is one of signature dishes in Korea and I think it is the most well-known Korean cuisine among people. Bibimbap is served as a bowl of warm white rice topped with all kinds of vegetables and meat. You can make endless variations depending on your preference or on your dietary requirement, but the vegetables that are traditionally used are soy bean sprouts, bean sprouts, zucchini, Korean radish, spinach, gosari (bracken fern stem), doraji (bellflower root), and shiitake mushroom. But I skipped some vegetables that takes too long to prepare. I would never want to spend many hours in my kitchen and get exhausted even before the party begins.

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Whenever I have a party at home I try to make it simple and fun. Especially for Bibimbab party, I only choose the vegetables that can be prepared in short time, and I always make sauce and set the table the day before the party. Before guests arrives, assemble the food so that they can make their own.

Usually Bibimbab sauce is made with red pepper paste  but I made non spicy sauce too.

Spicy Sauce (Gochujang Sauce, for 4 servings)

4 tablespoons red pepper paste
1 tablespoon light low sodium soy sauce
1 tablespoon water (to thin, optional)
1 tablespoons raw or Manuka honey
1 tablespoon vinegar
1 tablespoon mirin
1 tablespoon roasted sesame seed
1 tablespoons sesame oil

 

Non-spicy Sauce

4 tablespoons low-sodium soy sauce
1 tablespoon mirin
1 tablespoons sesame oil
1 tablespoon roasted sesame seed
1 tablespoon chopped scallion
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When I make Bibimbab, I try to cook vegetables simple way.

For soy bean sprouts (about 3 cups) : Bring a large pot of water to boil, add salt and cook about 4-5 minutes and mix will with red pepper, pinch of garlic powder, sesame seed, and salt.

For carrot (Julienned, about 2 cups): Saute at a low heat in a skillet with light oil. Season with pink salt.

For spinach (1 bunch) : Bring a large pot of water to boil, add salt, cook for 10 seconds, and rinse and soak it in a cold water for about 30 minutes to remove oxalic acid. Mix with 1 tablespoon of low sodium soy sauce, 1 teaspoon of mirin, pinch of garlic powder, sesame seed, and pink salt.

For zucchini (Julienned about 2 cups) : Saute at a low heat in a skillet with light oil. Season with pink salt.

For bean sprouts (about 3 cups) : Bring a large pot of water to boil, add salt and cook for 3o seconds and drain them. Season with pinch of garlic powder, sesame seed, and pink salt.

For Korean radish or daicon (Julienned, about 3 cups) : In a saute pan, mix with 1 tablespoon of sesame oil and 4 tablespoons of water, and cook for about 20-30 minutes or until it gets softer. ADD SALT WHEN IT IS COOKED, otherwise the radish gets bitter.

For mushroom (any kinds, about 3 cups) : Saute at a low heat in a skillet with light oil. Add touch of soy sauce and season with pink salt.

It sounds like a lot of work, but you can use the same pot or pan depending on the vegetables. Just make sure to cook seperately one kind of vegetable at a time. Cook and simply mix well with ingredients and adjust to your taste. I usually don’t add sesame oil to the vegetables, because it can get too greasy. Also, since the sauce has sesame oil, you don’t need to add it to the vegetables.

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For meat : You can have any kinds of meat but you don’t need to marinate it in advance especially if you are going to use ground beef. Cook ground beef at low heat with soy sauce (1 tablespoon of soy sauce per 100g of ground beef), chopped garlic or garlic power, and black pepper. No need to add sugar. 

For eggs : Cook at low heat in a skillet with light oil. It takes only a few minutes, so you can cook eggs as the guests start to make their own Bibimbab.

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I also prepared three different kinds of kimchee.

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We started with miso soup. One of my friends was so excited to see so many tofu pieces in the soup :))

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In an individual mixing bowl, add cooked white rice first and let your guests serve themselves.

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I usually serve chopped iceberg lettuce to add crunch texture.

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We all enjoyed and ate a lot. It was a blast!!

If you have leftovers you can freeze them for later or you can pack for lunch for the next day!

 

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