Bibimbap with Korean Mung Bean Sprout Salad and Korean Spinach Salad (Serves 8)
Bibimbap
Ingredients
Tofu & Tofu Sauce:
7 wt ounces tofu, 1 inch cubes
2 Tablespoons tamari
2 Tablespoons sesame oil
2 teaspoons brown sugar
1/2 teaspoon garlic, minced
Vegetables & Other:
1 pound spinach, fresh
1 1/2 pounds bean sprouts, fresh
7 wt ounces shiitake mushrooms, thinly sliced
1/2 pound carrot, julienne
1 teaspoon sea salt, fine
6 cups rice, steamed
8 each egg, fried
Cooking oil
Nori, long thin slices
Bibimbap Sauce:
4 Tablespoons gochujang paste
2 Tablespoons sesame oil
2 Tablespoons sugar
2 Tablespoons water
2 Tablespoons sesame seeds, toasted
2 teaspoons vinegar, apple or rice
2 teaspoons garlic, minced
Directions
1. Prepare and cook ingredients as below:
• Marinate tofu for about 30-45 minutes while you are working on other ingredients. When ready, add some cooking oil into a wok and cook the tofu on medium high to high heat.
• Mix Bibimbap sauce ingredients in a bowl.
• Cook spinach and bean sprouts according to the recipes below.
• Rinse, peel and julienne carrots. Add some cooking oil and salt in a wok and cook the carrots on medium high to high heat until tender.
• Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and salt in a wok and cook the mushrooms on medium to high heat until they are all cooked.
• Make fried eggs. (While sunny side up is common, you can make them to your preference.)
2. Cook the rice on stove top or in a rice cooker using a ratio of 1 cup of rice to 1 3/4 cup of water.
Korean Mung Bean Sprout Salad
Ingredients
Main:
1 1/2 pounds mung bean sprouts, fresh
2 teaspoons sea salt, to add to water
12 cups water, to boil
Seasoning Sauce:
2 teaspoons scallion, finely chopped
1 teaspoon garlic, minced
1 teaspoon sea salt, fine
2 teaspoons sesame seeds, toasted
2 Tablespoons sesame oil
Directions
1. Rinse the mung bean sprouts in cold water.
2. Bring a pot of water to a boil and add salt. Once water is boiling, plunge the sprouts into the pot and let them cook for 1-2 minutes.
3. Drain the water and rinse the sprouts under cold water for 1-2 minutes.
4. Gently squeeze the bean sprouts with your hands to remove excess water. Transfer them to a mixing bowl, add the seasoning sauce, and mix well.
Korean Spinach Salad (Sigeumchi Namul)
Ingredients
Main:
1 1/8 pounds spinach, baby, fresh
2 teaspoons salt, to add to water
12 cups water, to boil
Seasoning Sauce:
2 teaspoons scallion, finely chopped
1 teaspoon garlic, minced
1/2 teaspoon sea salt, fine
2 teaspoons sesame seed, toasted
Directions
1. Boil water in an appropriate sized pan. Add salt. Once water starts to boil, plunge the spinach into the pot and let it cook for 30 seconds.
2. Drain the water and rinse the spinach under cold water for 1-2 minutes, Gently squeeze the spinach to remove excess water.
3. Add the seasoning sauce and mix well with your hands.
