All ingredient amounts are approximate. Use any sturdy vegetable desired. This recipe serves two so multiply by the number of servings required. When using a regular bowl, top the rice layer with the cooked vegetables, top with a fried egg and serve immediately. The recipe below includes instructions for serving in a hot granite bowl.
Ingredients
3 to 4 cups cooked white rice (about 1¾ to 2 cups raw)
OK to substitute brown or black (about 2 to 2½ cups raw)
1 small onion
1 large carrot
1 zucchini
1 large piece daikon or similar radish
1 burdock root (optional)
2 eggs
1 block firm or extra-firm tofu, about 14 ounces (optional)
OR
6 ounces ground beef (optional)
sesame oil for sautéing
chili paste (preferably Korean gochujang) for topping
MARINADE (double if marinating burdock root):
1 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
Instructions
If using crumbled, cooked tofu, drain half of the block, wrap in plastic wrap and freeze at least overnight. Defrost completely before using. This can be done slowly in a microwave. Crumble in a strainer to drain excess water.
If using either the beef or the defrosted tofu, combine the soy sauce, sesame oil and sugar for the marinade. Add the beef or tofu. Stir to thoroughly coat then let everything rest while vegetables are being prepared.
Cook the rice according to manufacturer's directions.
Remove the top and root end of the onion then peel. Thinly slice lengthwise and set aside.
Remove the top and root end of the carrot then peel, if necessary. Cut into matchstick shapes approximately 2 inches long by ⅛ - ¼ inch thick and set aside.
Remove the top and root end of the zucchini. Cut into matchstick shapes approximately 2 inches long by ⅛ - ¼ inch thick and set aside.
Remove the top and root end of the radish then peel. Cut into matchstick shapes approximately 2 inches long by ⅛ - ¼ inch thick and set aside.
If using, remove the top and root end of the burdock root then peel. Cut into matchstick shapes approximately 2 inches long by ⅛ - ¼ inch thick and set aside in the additional marinade.
Heat a tablespoon of sesame oil in a skillet over medium-high heat.
Saute the vegetables, one type at a time, beginning with the lightest-colored one such as the onion.
Once each vegetable is soft, and before it begins to color, set aside.
Repeat until all are cooked, adding more oil, if necessary. Keep different vegetables in separate piles.
OK to hold cooked vegetables on a pan in an oven set on a very low heat (about 250° F).
If using burdock root, dump into the hot pan along with the marinade and a few tablespoons of water. Cook, covered, on high heat until the water is absorbed and the burdock has softened enough to eat. Add more water if necessary. Once the water is absorbed and the burdock has softened, add a small amount of sesame oil to the pan to finish it off. Set aside.
Add another few teaspoons of sesame oil to the hot skillet and saute the marinated meat or crumbled, marinated tofu until cooked through. Set aside.
IF USING NON-GRANITE BOWLS:
Layer cooked rice on the bottom of each bowl. Top with clusters of the vegetables and top with a fried egg.
IF USING GRANITE BOWLS:
Coat the inside of each bowl with some sesame oil.
If you want them searing hot, it is OK to place them in a very hot (400° F) oven while the contents are being prepared.
Place each stovetop-proof bowl on a gas burner and set to medium high.
Layer cooked rice on the bottom, pressing to ensure a nice crusting on the bottom.
Top with the cooked ingredients, keeping in individual clusters fanning out from the center.
Crack a raw egg on top (or top with a fried egg).
May also top with cubed, raw or sautéed tofu.
Serve immediately.
At the table, everyone stirs the raw egg promptly into the searing hot ingredients so it will scramble and cook. Take care to leave the bottom layer of rice intact so it will crust.
Dollop on Korean chili sauce, to taste and stir through.
Recipe by Crawfish and Caramel | Amy Eber at https://crawfishandcaramel.com/korean-bibimbap/