Suwon Bibimbap

I’m not sure of the actual name given to this version of bibimbap, but it was served in quite a few small places in Suwon.

Servings: 4

Inclusions

4 servings of steamed white rice

Sogogi (Seasoned Beef)

Ingredients:

6 ounces lean beef

Seasoning Mix:

2 teaspoons Soy Sauce
1/4 teaspoon sugar
1 medium Green Onion, chopped
3 cloves Garlic, Chopped
1 teaspoon kkaesoogeum (sesame salt)
1 tablespoon Sesame Oil

Directions:

Slice beef into roughly 1/8 inch thick slices.
Cut the slices into strips about 1/8 inch thick by 1 1/2 inch in length.
Mix all ingredients well and let stand about 15 minutes.
Heat a pan over medium high heat, add seasoned beef, and stir fry until lightly browned (2 to 3 minutes)

Gosari Namul (Brakken/Fernbrake/Fern Sprouts)

Ingredients:

6 ounces (liquid packed) or 2 ounces (dried) fern sprouts

Seasoning Mix

2 teaspoons Soy Sauce
1/4 teaspoon sugar
1 medium Green Onion, chopped
3 cloves Garlic, Chopped
1 teaspoon kkaesoogeum (sesame salt)
1 tablespoon Sesame Oil

Directions:

For dried fern sprouts, completely cover with water and soak for 1 hour.
Drain fern sprouts and press out any excess liquid.
Mix all ingredients well and let stand about 15 minutes.
Heat a pan over medium high heat, add seasoned fern sprouts, and stir fry for three minutes

Sukju Namul (Seasoned Mung Bean Sprouts)

Ingredients:

8 ounces mung bean sprouts
1 small green onion, chopped
3 cloves garlic
1/2 teaspoon toasted sesame seed
1/8 teaspoon salt
1/8 teaspoon coarse ground red chili pepper
1/2 teaspoon rice wine or rice vinegar

Directions:

Wash the mung bean sprouts in cold water.
Bring two cups of water to a full boil over high heat.
Place the sprouts into the boiling water and par boil for one to two minutes.
Remove from heat, drain, and rinse in cold water.
Place sprouts into a mixing bowl, add all other ingredients, and mix well.


Saengseonjeon – (Pan Fried Fish)

Ingredients:

8 ounces Fillet of cod, yellow croaker, or pollack
Salt
Ground black Pepper
1/4 cup Flour
2 eggs

Directions:

Cut fish into strips about 1/4 inch wide by 1 1/2 inches long.
Lightly salt and pepper the strips.
Whisk eggs together.
Heat a pan over medium high heat
Dredge fish strips through flour, dip in egg, and pan fry until lightly browned.
Let cool.

Oi Bokkeum (Seasoned and sauteed cucumber)

Ingredients:

1 Korean Long Cucumber (Substitute English cucumber) (about 10 ounces)
1 1/2 teaspoon salt

Seasoning Mix

1 teaspoon Soy Sauce
1 medium Green Onions, chopped
2 cloves garlic
1 teaspoon kkaesoogeum
Sesame Oil

Directions:

Slice the cucumber in half from top to bottom.
Remove seeds and pulp from each half.
Thin slice each half on a diagonal.
Sprinkle salt on the slices and let stand for ten minutes.
Rinse with cold water and gently squeeze out excess liquid.
Place all seasoning mix ingredients in a smal bowl and mix well.
Add cucumber slices and mix.
Heat a pan over medium high heat, add seasoned cucumber, and stir fry about two or three minutes.
Let cool.

Jidan (Egg strips)

Lightly brown the leftover egg from the Saengseonjeon in a pan over medium heat, then slice into strips about 1/4 inch wide by 1 1/2 inches long.

Garnish

2 ounces Fried Kelp

Dried kelp simply fried in a small amount of oil until crisp, then crumbled over the dish.

Gochujang for Bibimbap

Ingredients:

5 tablespoons gochujang paste
2 tablespoons mul yeut (Korean malt syrup)
1 tablespoon soy sauce
3 cloves minced garlic
1 small green onion, fine chopped
1 teaspoon black pepper
2 teaspoons white (untoasted) sesame seed
1 tablespoon rice vinegar
water as needed

Directions:

Mix all ingredients and thin with water until you have a thick but pourable paste. Let stand at room temperature for one hour to let the flavors blend.

Building the Dish

Mound one serving of steamed rice in the center of each serving bowl.
Arrange the components (except fish) in wedges pointing inward in an alternating light and dark pattern.
Make a depression in the center of the rice and place a dollop of gochujang in it.
Arrange the fish strips in a circle around the gochujang.
Place the egg strips in a circle around the fish strips.
Crumble the fried kelp over the dish and serve.


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