You won’t see fernbrake in my Bibim Bab. You won’t see soybean sprouts in it. And you won’t see gochoojang(red bean paste) in it. I like to improvise. I replace ingredients. I change the cooking process. I am a rebellious cook.
I have the recipe attached because I made it. But for people who don’t eat Asian food every day, it would be a waste of time to invest into making this dish. I would suggest to buy the ready made vegetables that can be found in any Korean grocery stores in the side dish (ban chan) section for 5 or 6 dollars.
- 8 oz bean sprouts
- 1 bunch spinach
- 1 package Enoki mushroom
- 6 dried Shiitake mushrooms
- 3 small cucumbers (pickle kind)
- Some pickled carrots
- 4 oz beef brisket
- Soy sauce
- Salt and pepper
- Minced garlic (about 3 big cloves)
- Sesame oil
Wash bean sprouts and spinach. Drain well. Boil 5 cups of water. When water is boiled, add 1 tablespoon of salt. Put bean sprouts in and cook for 2 minutes. Remove and put into cold water. Rinse and drain the blanched bean sprouts. Boil the same pot of water and do the same thing with the spinach.
Soak the dried shiitake mushrooms in warm water with some salt for a couple of hours or little more if needed. I soaked many more because I’m going to share with 2 neighbors.
When the mushrooms are soft, squeeze water off and cut into strips.
Wash the cucumbers. Cut into halves. Slice into not too thin slices, put into a bowl. Sprinkle about 2 pinches of salt and set aside for 30 minutes.
Slice the beef brisket into strips just like the mushrooms. Add 1/2 tbsp of sugar, 1 tsp of soy sauce, 1 tsp of salt. Sprinkle some black pepper.
In a bowl, put the blanched and drained bean sprouts. Add 2 pinches of salt and some black pepper. Add 1 tablespoon of sesame oil. Some minced garlic. Mix well. Set aside.
Squeeze excess water off the spinach. Cut into halves. Prepare the same way as the bean sprouts. Set aside.
Cook the dried mushrooms in some oil on a medium heat(frying pan). Sprinkle salt and pepper. Set aside.
Cook the Enoki mushrooms on high heat. Season with salt and pepper. Set aside.
Cook the beef strips on high heat. Set aside.
Squeeze excess water from the cucumbers. Prepare the same way as bean sprouts and spinach. Set aside.
Put some hot rice into a bowl. Arrange all vegetables and beef on the top. Add some pickled carrots for color. You can add a lot if you plan not to have kimchi with the Bibim Bab.
For the sauce, finely cut the wild chives, put into bowl, add 2 tbsp of soy sauce, pinch of sugar, 1 tablespoon of sesame oil. The mixture should not be too watery. You can substitute wild chives with green onion. If it is watery, add more chives or green onions. If you want it to be a little spicy, add some ground red pepper (the ones used to make kimchi).
Fry an egg. Put on top of rice. Pour some sauce. Enjoy!
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