Andong Bibimbap - Traditional Korean Bibimbap with Steamed Fish and 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, its 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
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
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!

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1593Calories from Fat 698

 % Daily Value*

Total Fat 79 g121.5%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 9258 mg385.75%

Total Carbohydrates 154 g51.3%

Dietary Fiber 8 g32%

Sugars 10 g

Protein 68 g136%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet