Mar
20
Bibimbap
Second before I started this post, I just had to add a ‘Korean’ section to my food category list. I don’t know why I didn’t get around to it before, but bibimbap is one of my favorite dishes, along with nearly every other traditional Korean dish. (click link if you don’t know what Bibimbap is yet)… What can I say? Korean food is..everything…at least for me. Below you’ll see traditional stone pots used for this dish. They are necessary for this, you can’t really make bibimbap in a glass bowl with a microwave..I am all for sacrilege but not the wrong kind, you know? One step you’ll need to take before using is to season the pots. Think of oiling a cast iron pan, yes, parallel actions. That’s why you may notice some oil stains on the pots below.
Quite the crude cooking method but with a little heat and a stone pot there will be magic. This dish consists mainly of rice, and the flavorings usually include a medley of vegetables (pickled, fresh, or marinated), seafood and meat. I don’t know what the technical rules are, and quite honestly I’m not so preoccupied with rules. The base idea is that you have a hot stone pot with rice inside. After a certain amount of time passes, the rice on the bottom gets very crispy and slightly burnt, in the middle you have some pillow-y piping hot rice, on top of that you have all the flavorings, and a raw egg yolk to finish. There is a lot of room for creativity. Basically add whatever you like, like if you’re into sausage and mushrooms, you can just add those. Two of the versions I’m showing here are traditional, but the last one I did something different. Not so traditional, but the best tasting.
I have three versions here. The last one is my own and the easiest…The first one to the left (very traditional) is a medley of seasoned korean vegetables (mushrooms, spinach, soybean sprouts, egg white strips, egg yolk strips, and some seasoned sirloin). In the middle, a seafood one (shrimp, scallop, squid, and the soy sauce seasoning ingredients) and the last…fresh black truffle bibimbap. I know someone on twitter is going to yell at me for my truffle usage. But you must agree that a black truffle bibimbap is something Korea needs…no??
I suggest using a decent quality butter for this, because there aren’t many ingredients being featured.
Some very crucial ingredients for the seafood bibimbap. Scallion, red pepper threads, sesame seeds, white pepper, ginger, garlic, soy sauce, vinegar, and sesame oil. The classic version usually uses Gochujang to flavor the rice pot, but for the seafood you want something a little more mild and delicate.
Pots still heating up. Similar to the waffles post I suppose, you really don’t need much and the outcome will exceed your expectations.
Place your white rice inside (I am using the sticky starchy, traditional Korean rice but honestly I cannot stop you from doing what you want. But I will suggest you use the korean kind because it just works better this way.) And then you can proceed to place your veggies on top.
Same thing for seafood. Scallop, shrimp, and squid on top of the rice. You can also add clams, mussels…the list goes on..I also added some roe on top.
Butter on top of rice, for the truffle version.
While it’s cooking it’s important you keep the tops closed..this way the seafood can be steamed from the top. They should all be closed, regardless of whether you use seafood or not, just to keep the flavors steaming and trapped on the inside.
Unlike the very boring flavors featured in my Vegetable Soup Dinner post, this one features very potent, savory ingredients. Oh the dishes look rather innocent right now but we haven’t added the soy seasoning or the gochujang yet. Have you tried gochujang before, very spicy! A lot of people commented saying that the vegetable soup dinner looked flavorless and not-so-creative. Yes but that was totally the point, salt and other flavorings are not added on purpose because that soup functions like a nightly cleanser. Two of the versions below need to be finished off with an egg yolk, it will make or break, not something to skip….. but you see with the seafood you get a million little micro eggs…
This is so delicious. Don’t believe me? Just try it at home.
Sauce flavorings: Gochujang in my typically transparent dinnerware…fresh black truffle, and the soy seasoning.
Seafood bite…
Sigh…
Thanks for reading, more soon.
Coincidentally, I also made bibimbap tonight. But I wish I saw this first before I made mine because everything here looks divine!
Gaww… so delish. I want to get some RIGHT NOW!
Looks so good! Love the variety.
So exciting to see you finally do a post on bibimbap! Definitely one of my favourite dishes and lovely to see your twist on it.
I’m in love with you.
that looks amazing! it looks like it would require a little shopping around to acquire the proper ingredients (I’m guessing a Korean grocery is best), but it looks like it’s definitely worth the time and effort!
beautiful pictures!
xx,
donyel
Mademoiselle Meese (blog)
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I’ve still never had the opportunity to try bibimbap (though there are tons places around offering it) I’ve certainly wanted to make it myself at home because what’s not to love. The finished product and the photos of the bites were incredibly tempting and looked so good. Another job well done
*sheds single tear*
They should have sent a poet…
Gosh, I love bibimbap… and I must say, the truffle + butter version looks absolutely decadent and amazing. Seriously makes my mouth water.
배고파….ㅠㅠ
나도…
me too T_T
How long do you cook everything for and what are your thoughts of using a stone hot pot on the stove element? Many thanks, looks delicious!
That has got to be the most beautiful bibimbap I have ever seen. Works of edible art!
진짜 맛있게 보여요 ㅠㅠ
Can’t describe how awesome you are in making delicious food look much much more than it actually is, gotta try making this myself one day.
As a girl born and raised in Korean cuisine, it’s so… WEIRD to see bibimbap & truffles in one combination! I wouldn’t go as far as saying it’s wrong, but that was my gut reaction, cause it’s so far away from the origin of that particular dish. Still, if it tastes good, I’m all for fusion.
It’s really weird & far from tradition. Rendering the fact that it has expensive ingredients, I grew up knowing that bibimbap is a mix of leftovers in your fridge. Mostly leftovers of side dishes were used to cut down costs.
괴괴망측한
Seeing the black truffle and butter one reminds me of how we used to mix sticky rice, butter, and soy sauce together when we were young. Ahhh… So delicious… We’d always get yelled at our mom for how unhealthy it was, too.
You make bibimbap so much more interesting!
I actually thought the vegetable soup dinner was a little like my barley and corn dinner. After all that fancy schmancy things you had in the morning and afternoon, you have to give your body a break somehow!
Loving this take on bibimbap (one of my favorite foods as well)! You’re making me very tempted to go back and buy those black truffles I saw at Whole Foods the other day…
What seasoning did you use for the medley of seasoned vegetables in the traditional version?
YUUUUUUUUUUUUM this looks so delicious! I just want to curl up on the couch with a huge bowl of this.
melted icecream
OMG I’m so HUNGRY now !!!!
where did you buy your pots? I’ve been meaning to get one but I would rather use one where I can pour gas into little candle compartments than to take out my hot pot gas-top! mm can’t wait to make the truffle butter one
Lovely post, but as a tangent why is it when you order bibimbap at a restaurant that it comes in a bowl the size of a mixing bowl?
I love bim bim bap! Can anyone recommend a good spot in NYC to get it?
I really enjoyed the bibimbap at Kum Gang San, which is literally in K-town right by Herald Square – plus they have a cave-wall with a white piano on the ledge – it was very reasonably-priced without getting incredibly fancy or pretentious.
These photographs look so delicious. Your food posts are always so inspiring. mmmm cant wait for lunch time
sandronyc.com
All your photos are just stunning and I’m in love with those little pots too.
I got lost in the Wikipedia section of traditional Korean food because of your links, haha! Do you know this thing http://en.wikipedia.org/wiki/Doenjang? Would love to see you do magic with that.
Doenjang is a fermented soy bean paste used for various dishes. It can used to eat meat and lettuce wrap. Also good with soup.
OMG. @_@
the food looks sooooooo good but the bowls are great, someone know where to get thoes?
Peace
This may gross people out, but I love Korean Air’s bibimbap :p I don’t know if you eat Korean fried chicken often (like Boka or BonChon), but it would be so awesome to see you do a twist on that dish (e.g. truffle and cream sauce, beer and Gochujang, garlic sesame and sake).
This food looks beautiful… All the colors and ingredients look so delicious.
Second Vivian’s question – where did you purchase these stone bowls? They are amazing looking!
Overall just awesome job and thank you for posting! So hungry now!
Food styling and appetizer post again! Oh dear, you are so perfect in doing this, I love the images and I can hear my stomach making ‘got to have some of it’ sounds!
Compliments.
xoxoxo
This is so inspiring – as soon as I get my hands on some of that stoneware I’d love to attempt bibimbap! The truffle version looks so decadent, it reminds me of a dish I had with those exact ingredients over garganelli, your version is JUST like it – sans garganelli, plus rice – love it.
Amazing presentation as always.
Step into Estherina’s World
eugh, I love bibimbap; I’ve been thinking about it for days now + after reading this, I feel really sad… I moved quite recently and there are no Korean restaurants for miles + I have no fridge space/kitchenware. Oh well.
Have you never considered opening your own restaurant? Seriously, I’ve seldom seen such smart dishes (and surely tasty) as you make. Good job!
So delicious and interesting.
AND something within my skillset. I am seriously thinking about trying this. Thanks for the post!
One question: does the open flame (sterno?) generate sufficient heat to crisp the rice and steam the other ingredients? Or was some artistic license taken for presentations sake?
this looks. SO GOOD. I am obsessed with bibimbap but it’s a rarity to find authentic
I have become obsessed with bibimbap since I visited korea. Your twist on it of course is absolutely divine
x
makes me fall in love with korean cuisine even more =0
give meeeeeee
I hate buttery rice so much, but other than that, this looks awesome. isn’t this 돌솥 비빔밥 ? I was under the impression that you can make bibimbap without a stone pot…but its so much better that way. I’ve never had it with seafood, just 회덥밥, which is glorious. I might try to make this…I’m pretty new to learning Korean/about Korean culture so forgive any errors…but I’m REALLY glad to see a focus on it on your blog! I live near what is essentially little Korea and Korean cuisine is probably my favorite, so your spin on it is much anticipated, especially since you are culturally familiar with Korean food… fusion food that messes with the original too much turns me off.
^ yeah, this post really does feature 돌솥 비빔밥, not just plain 비빔밥. it’s okay though because the former is usually a ton better. and holy crap 회덥밥 is damn good, you just gave me a vitriolic craving. I love butter + rice too, though I haven’t eaten that since I was a child.
as I’ve said already on Twitter, DUDE, DO MORE KOREAN FOOD POSTS. this wasn’t 100% “authentic” due to the butter and truffles but I liked the notes of fusion in how you did it. your version is actually quite simple which makes it just more Luxirare
I meant that all three versions of bibimbap were simple, not just the butter + truffle one.
I love eating/making bibimbap, but your truffle version looks amazing!! yummy i shall try making it soon
Looks great. Bibimbap is so classic,
Love the little burners on the pots…….and to echo the others, where did the pots/burners come from?
Mike
I love you.
you ate three by yourself?
didja know that trader joe’s sells bibimbap in the frozen food section? I”ve always been curious, but…how good can it be, you know?I”ve been meaning to try making bibimbap in the dolsot, but we never eat that much banchan, so never get around to it.
Does the egg end up getting cooked by the steam? I can’t stomach it raw..
I’ve been wanting to try bibimbap for a while! Yummm. Also where are the burners and bowls from??
xx
ali
I’m drooling on my keyboard right now. The butter/truffle/egg yolk bibimbap looks so, so good.
YUM! i could just eat the crispy bottom.
I’d give anything to try the buttered truffle bibimbap!
-Stephanie
HONEY & SILK
..oh gosh… you made something amazing by itself..even better. drooling over my keyboard now
thank you for sharing!!
that’s quite a mean bibimbap, cooked roe looks pretty offputting. still, i’d give my firstborn for some of the “normal” ones.
really though there’s nothing normal bout these guys, just look at them.
That looks amazing!
I was lucky enough to eat Bibimbap as my first meal when my family arrived in Korea on our visit to my brother’s homeland. Despite it being way too hot for a steaming stone bowl of food, it was a wonderful way to kick off a special journey and as a result I’ll always have a special place for this traditional meal!
알밥비빔밥 is one of my favourites!
i wonder what the truffle one tastes like..
looks delicious! I have a truffle here, might need to try this…
STUNNING……NOTHING LESS!
This looks fantastic! Might I ask where you purchased your dolsot bibimbap stone bowls? Trying to get one for my wife who looooves bibimbap. Any help appreciated!
Where can I find a Bibimpap stone pot like the one’s featured in your article?