Andong Bibimbap - Traditional Korean Bibimbap with Steamed Fish & Pan-fried Vegetables
|Short grain rice||3 Cup (48 tbs), cooked, drained (2-3)|
|Dried fernbrake||1 Ounce (Gosari)|
|Soybean sprouts||4 Ounce|
|Korean radish||5 Ounce|
|Platycodon root||1 Ounce (Doraji)|
|Mackerel||7 Ounce, gutted and seasoned with coarse salt|
|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|
|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)|
|Hardboiled egg||1 , quartered|
|Flour||1⁄4 Cup (4 tbs)|
|Soy sauce||6 Tablespoon|
|Sesame oil||2 Teaspoon|
|Minced garlic||1 Teaspoon|
|Chopped green onion||2 Tablespoon|
|Sesame seed||1 Teaspoon|
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.
5. In a bowl mix Korean pancake flour and cold water until smooth.
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.
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.
19. In a bowl, combine soy sauce, water, sesame oil, garlic, green onion, and sesame seeds. Mix well and set aside.
20. In the bottom of stone bowl lay rice and arrange toppings so that contrasting colors are beside each other.
21. Serve and enjoy!
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
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