Bibimbap, which means “mixed rice,” is one of Korea’s most beloved dishes. The medley of veggies, rice and protein can be found in restaurants all over the Bay Area, and this one has Michelin cred.
The recipe, from “A Place At The Table: New American Recipes from the Nation’s Top Foreign-Born Chefs” (Prestel; $40) by Gabrielle Langholtz and Rick Kinsel, comes from Corey Lee, the executive chef at San Francisco’s three Michelin-starred Benu. Lee is one of 40 top chefs and rising stars featured in the book who are using their cultural backgrounds to tell the American immigrant story in delicious new ways.
Corey Lee’s Easy Bibimbap for Home
Serves 4
Ingredients:
2¼ cups short-grain white rice
1¾ cups water
For the sauce:
¼ cup gochujang (Korean fermented chile bean paste)
4 teaspoons water
2 teaspoons dark soy sauce
1¼ teaspoons granulated sugar
1 teaspoon toasted sesame oil
For the vegetables:
¼ cup toasted sesame oil
2 medium carrots, cut into rough 1⁄4-inch dice
4 large cloves garlic, finely chopped
3 ounces shiitake mushrooms, stems removed and caps cut into rough 1⁄4-inch dice
1 medium zucchini, cut into rough 1⁄4-inch dice
¼ pound soy bean sprouts, bottom roots snipped
15 large spinach leaves, stems removed and leaves roughly chopped into large pieces
Salt
2 scallions, thinly sliced into rounds
4 large eggs
Garnish:
Gim (roasted and salted Korean seaweed) or toasted nori, cut into thin strips
10 large sesame leaves (or shiso leaves), cut into strips (optional)
Toasted sesame seeds
Directions:
For the rice: In a large bowl, soak the rice for 30 minutes in cold water, then rinse until the water runs clear. Drain well.
If you have an electric rice cooker, combine the rice and 1 3/4 cups water and cook according to the manufacturer’s instructions. Otherwise, heat the oven to 375 degrees; bring the rice and water to a boil in a heavy-bottomed, oven-safe saucepan. Cover the pot tightly with a lid and bake for about 20 minutes, or until the rice is tender and all the water has been absorbed — the time required for the rice to turn tender and the water to be absorbed will vary depending on the saucepan size and oven calibration.
For the sauce: In a small bowl, whisk together the gochujang, water, dark soy sauce, sugar, and toasted sesame oil until smooth.
For the vegetables: Heat a large skillet over medium heat. Add the toasted sesame oil, carrots and garlic and cook for about 2 minutes or until the carrots are almost tender. Add the shiitake mushrooms, zucchini and sprouts and cook for 1 to 2 minutes or until just tender. Add the spinach and cook for about 30 seconds or until wilted. All the vegetables should taste cooked, but still have a slightly firm texture. Season to taste with salt. Let cool to room temperature, then stir in the scallions.
For the eggs: Heat a nonstick skillet large enough to hold 4 eggs over medium-high heat. Add a little vegetable oil and cook the eggs until the whites are set and the yolks are still runny. Season lightly with salt.
For serving: Heat a medium cast-iron, enamel, paella or dolsot pan. When hot, add enough vegetable oil to coat the bottom of the pan. Add the rice and spread it out evenly. Spread the cooked vegetables on top. Add the fried eggs and sprinkle generously with the seaweed, sesame leaves and sesame seeds. Serve family style with the sauce as a condiment to be added to taste.
— From “A Place At The Table: New American Recipes from the Nation’s Top Foreign-Born Chefs” edited by Rick Kinsel and Gabrielle Langholtz (Prestel; $40)
