Countdown to Taste of the World: Embassy of South Korea to serve ‘bibimbap’

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In anticipation of Saturday’s Taste of the World at Nationals Park, we continue our series of recipes of foods that will be offered at the event with bibimbap, courtesy of  the Embassy of South Korea.

A signature Korean meal, bibimbap is a dish made with fried egg, beef and an assortment of fresh and seasoned vegetables. It is generally served over cooked rice.

Tickets for the event are still available at nationals.com/taste. For more information on Taste of the World, you can check out last week’s blog post here.

Bibimbap

Ingredients & Recipe for Bibimbap:

Ingredients

  • 450 grams (2.5 cups) non-glutinous rice
  • 600 grams (3 cups) water
  • 300 grams (1 ¼ cups) zucchini
  • 2 grams (0.5 teaspoons) salt
  • 200 grams (7 ounces) skinned bellflower roots (also known as “doraji”)
  • 4 grams (1 teaspoon) salt
  • 120 grams (1/2 cup) beef (top round)
  • 200 grams (7 ounces) soaked bracken (also known as “gosari”)
  • *Bellflower roots and the bracken can be purchased in Korean grocery stores in the DC Metro area.

Seasoning sauce:

  • 18 grams (1 tablespoon) soy sauce
  • 6 grams (0.5 tablespoons) sugar
  • 9 grams (2 teaspoons) minced green onion
  • 5 grams (1 teaspoon) minced garlic
  • 2 grams (1 teaspoon) sesame salt
  • 3 grams (0.125 teaspoons) ground black pepper
  • 4 grams (1 teaspoon) sesame oil
  • 2 eggs
  • 3 grams (a little more than half a teaspoon) of kelp (seaweed)
  • 26 grams (2 tablespoons) oil

Fried red pepper paste:

  • 95 grams (5 tablespoons) red pepper paste
  • 20 grams (4 teaspoons) minced beef
  • 9 grams (2 teaspoons) minced green onion
  • 5 grams (1 teaspoon) minced garlic
  • 90 grams (6 tablespoons) water
  • 18 grams (1.5 tablespoons) sugar
  • 19 grams (1.5 tablespoons) sesame oil

Preparation

Wash the rice. Soak it in water for 30 minutes. Drain the water through a strainer for 10 minutes.

Cut the zucchini into 5- or 6-centimeter (about 2 inches) slices, and then cut them into 0.3-centimeter (0.1 inch) thick rounds. Shred them into matchsticks. Soak them with salt for 10 minutes. Wipe away the water with a cotton cloth. Shred the bellflower roots into 5- or 6-centimeter (about 2 inches) long and 0.3-centimeter (0.1 inch) wide slices. Add salt and use your hands to make sure they’re all well coated. Let it sit for 10 minutes. Rinse and squeeze out any water.

Shred the beef into 6-centimeter long (about 2 inches) and 0.3-centimeter (0.1 inch) thick slices. Wash the bracken. Cut it into 5-centimeter (about 2 inches) long strips. Season the beef and the bracken with the seasoning sauce.

Separate an egg into the yolk and the white and fry them each separately. Shred each into 5-centimeter (about 2 inches) long strips that are 0.3 centimeters (0.1 inch) wide.

  1. Put the rice and water in a pot and heat it for 4 minutes over a high heat. When it boils, continue to boil it for another 4 minutes and then lower the heat to medium and let it simmer for 3 minutes. When the rice becomes saturated, lower the heat to low and steam for 10 minutes until it is well done.
  1. Preheat a frying pan with oil. Stir fry the zucchini over a high heat for 30 seconds and then spread them out and let cool.
  1. Preheat a frying pan with oil. Stir fry the bellflower roots over a medium heat for 5 minutes.
  1. Preheat a frying pan with oil. Stir fry the beef and bracken separately over a medium heat for 3 minutes.
  1. Pour a bit of oil into the pan. Fry the kelp over a medium heat for 10 seconds and then crush it into large pieces.
  1. Put the minced beef, green onion, garlic and half of the sesame oil into the pot. Stir fry it all over medium heat for 2 minutes. Add the red pepper paste, sugar and sesame oil. Stir fry for 5 minutes. Add the water. Stir fry for another 3 minutes.
  1. Serve over steamed rice with all the prepared ingredients and the fried red pepper paste on top.

Enjoy! We hope you’ll join us at Taste of the World!

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