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Andong Bibimbap - Traditional Korean Bibimbap with Steamed Fish & Pan-fried Vegetables

Andong Bibimbap is originated from Andong in the province of Kyeong-sang-buk-do. It features delicious vegetable namul's, steamed fish and a variety of jeon (coated and pan-fired fish and vegetables). Unlike other bibimbap, it’s served with soy sauce instead of spicy gochujang sauce. Traditionally, vegetables namul's are served on top of rice in a large brass bowl and the rest is served on a bronze plate. But, you can also arrange all toppings in a bowl like other bibimbap.
Ingredients
  Short grain rice 3 Cup (48 tbs), cooked, drained (2-3)
For namul
  Dried fernbrake 1 Ounce (Gosari)
  Spinach 4 Ounce
  Soybean sprouts 4 Ounce
  Korean radish 5 Ounce
  Platycodon root 1 Ounce (Doraji)
For steaming
  Mackerel 7 Ounce, gutted and seasoned with coarse salt
  Shark 5 Ounce
  Octopus 5 Ounce (fresh, frozen or cooked)
  Beef flank 5 Ounce (or any other lean cut)
For jeon (korean pancake)
  Korean zucchini 1⁄3 (or regular)
  Napa cabbage 5 Ounce (about 3-4 leaves)
  Dried kelp piece 4
  Firm tofu 7 Ounce
  Pollock 6 Ounce
For batter
  Korean pancake flour 1 Cup (16 tbs) (Buchimgaru)
  Cold water 1 Cup (16 tbs)
For seasoning ingredients and garnish
  Vegetable oil 1 Cup (16 tbs), divided (as needed)
  Salt 5 Tablespoon, divided (or to taste)
  Black pepper 1 Tablespoon (or to taste)
  Eggs 1
  Hardboiled egg 1 , quartered
  Flour 1⁄4 Cup (4 tbs)
For sauce
  Soy sauce 6 Tablespoon
  Water 3 Tablespoon
  Sesame oil 2 Teaspoon
  Minced garlic 1 Teaspoon
  Chopped green onion 2 Tablespoon
  Sesame seed 1 Teaspoon
Directions

GETTING READY
1. Prepare the namul and set aside.
For Jeon (Korean Pancake):
2. Soak kelp in water for 30 minutes. Wash, pat dry and set aside.
3. Gently tap the cabbage leaf to flatten. Sprinkle with salt on both sides and let sit for 10 minutes. After 10 minutes, rinse the leaves and pat dry with kitchen towel or paper towel.
4. Wash and slice the zucchini into rectangular pieces, sprinkle salt and pepper on both sides and set aside.
For Batter:
5. In a bowl mix Korean pancake flour and cold water until smooth.

MAKING
For Pancake:
6. Preheat non-stick pan with vegetable oil on a medium flame for a minute.
7. Dip cabbage leaves in batter and place in the oil, allowing the leaves to overlap. Cook over medium to high flame for 2-4 minutes or until golden on both sides. Remove from oil and set aside to drain on paper towel. Repeat the same process and cook zucchini and kelp.
8. Cut cabbage into bite pieces and set aside.
To Cook Tofu:
9. Rinse tofu, pat dry using paper towel, cut into 1-cm rectangles and season with salt and pepper.
10. Now, in a preheated pan, heat oil for a minute and cook both sides of tofu on medium flame until golden.
To Cook Pollock:
11. Rinse and pat dry the Pollock, cut into bite size pieces and season with salt and pepper.
12. In a bowl, beat egg and season with salt and pepper.
13. Lightly coat the meat pieces with flour and then dip in egg mixture.
14. In a non-stick pan, heat oil and cook the meat over medium to high flame until both sides is golden.
For Steaming:
15. Cut the shark fillet, octopus, and beef roughly into 2-inch x1-inch pieces.
16. Thread each kind onto a skewer (optional) and season with salt.
17. Thread mackerel onto a skewer (optional).
18. Steam them for 10-15 minutes or until the fish and meat are cooked through. If the octopus you are using is pre-cooked then add it in the last few minutes.
For Sauce:
19. In a bowl, combine soy sauce, water, sesame oil, garlic, green onion, and sesame seeds. Mix well and set aside.

FINALIZING
20. In the bottom of stone bowl lay rice and arrange toppings so that contrasting colors are beside each other.

SERVING
21. Serve and enjoy!

Things You Will Need
steamer
clean cloth to line the steamer
bamboo skewers (optional)
paper towel or clean towel to wipe moisture from ingredients and drain fat from pan-fried ingredients
Stone bowl or other large bowl

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Main Dish
Taste: 
Savory
Ingredient: 
Meat
Interest: 
Traditional
Restriction: 
High Protein
Dish: 
Bibimbap
Preparation Time: 
50 Minutes
Cook Time: 
50 Minutes
Ready In: 
100 Minutes
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1593 Calories from Fat 698

% Daily Value*

Total Fat 79 g121.4%

Saturated Fat 12.6 g62.8%

Trans Fat 0 g

Cholesterol 227.8 mg75.9%

Sodium 9258.4 mg385.8%

Total Carbohydrates 154 g51.5%

Dietary Fiber 8.5 g33.9%

Sugars 10.1 g

Protein 68 g135.6%

Vitamin A 69.6% Vitamin C 51.5%

Calcium 31.5% Iron 76%

*Based on a 2000 Calorie diet

Andong Bibimbap - Traditional Korean Bibimbap With Steamed Fish & Pan-fried Vegetables Recipe Video