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As the Winter Games kick off in Pyeongchang, we thought it’d be a great opportunity to get acquainted with Korean culture and cuisine.

Chef Sang Kim visited the Your Morning kitchen to give us a lesson on how to make a traditional Korean dish: bibimbap bowls.

The original form of the dish goes back to the early Chosun Period (14th century). The distribution of ingredients in a rice bowl was dictated by the five basic yin and yang elements: earth, fire, wood, water, metal. Each of these elements/ingredients was offered in the bowl together and in balanced formation.

The meaning of bibimbap

The word “bibimbap” literally means “mixed rice.”. Bibimbap is only about 100 years old and became super popular in the 20th century. It's traditionally eaten on the even of the lunar new year to finish off all of the leftovers of the previous year. It's kind of like a cleansing.

How to make it

A rice cooker is typically used for the rice but a pot with a glass lid will do, too.

You’ll need these ingredients

  • Sauteed and seasoned vegetables (i.e. shiitake mushrooms, spicy radishes, zucchini)
  • A raw or yolky egg
  • Meat (usually beef)
  • Chili pepper paste, fermented soybean paste and soy sauce

Assembly is key

It's more than simply piling the ingredients on top of one another. Part of the challenge is to assemble the prettiest bowl. Most chefs assemble the ingredients in small piles around the bowl with a raw or cooked egg placed in the centre.

Here are some of Sang's recipes to get you started.

DOLSOT BIBIMBAP RECIPE

Serves 4

WHAT YOU NEED:

RICE

  • 3 cups short grain rice

EGGS

  • 4 medium size

BEEF

  • 8 oz ribeye or sirloin, 2” thinly cut strips
  • 1 Tbsp soy sacuce
  • 2 tsp sugar
  • 2 tsp sesame oil
  • 2 tsp rice wine
  • 1 Tbsp finely-chopped scallion
  • 1 tsp minced garlic
  • 1 tsp sesame seeds
  • pince of black pepper

SPINACH

  • 2 bunch spinach, cleaned and trimmed
  • 1 Tbsp sesame oil
  • 1 tsp minced garlic
  • ½ tsp salt

ZUCCHINI

  • 1 Korean zucchini, cut lengthwise and thinly sliced
  • 1 Tbsp sesame oil
  • ½ Tbsp salt
  • ½ tsp minced garlic
  • ½ tsp sesame seeds
  • 1 Tbsp finely-chopped scallion

CARROT

  • 1 large carrot, julienned
  • ½ tsp salt
  • ½ tsp pepper

SOY BEAN SPROUTS

  • 16 oz bean sprouts, cleaned and trimmed
  • 1 tsp salt
  • 1 tsp minced garlic
  • 2 tsp sesame oil
  • 1 tsp sesame seeds
  • salt and pepper to taste

WHAT YOU DO:

  1. Let the rice soak in cold water for 30 minutes. Cook off the rice. Let it rest for 30 minutes.
  2. BEEF: mix all ingredients in a bowl. Marinate for 20 minutes. Sauté in a skillet for 2-3 minutes, high heat.
  3. SPINACH: blanch in boiling salted water until wilted (30-40 seconds). Drain quickly and shock in cold water. Squeeze out water. Cut into 3” lengths. Toss in remaining ingredients.
  4. ZUCCHINI: sprinkle with salt and set aside for 15 minutes. Squeeze out excess liquid and add remaining ingredients. Sauté in a skillet for 1-2 minutes over medium-high heat.
  5. CARROT: Sauté in a skillet for 1-2 minutes over medium-high heat. Salt and pepper to taste.
  6. SOY BEAN SPROUTS: bring a small pot to a boil with salt. Add bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water. Drain again. Toss in with other ingredients in a bowl. Salt and pepper to taste.
  7. EGG: fry or poach eggs. Set aside
  8. ASSEMBLE: in a hot stone or clay bowl, add 1 tsp of sesame oil, add 2 scoops of rice. Arrange small amounts of the prepared vegetables and beef over the rice. Top with egg in the middle of the bowl. Serve with gochujang paste.


GOCHUJANG KETCHUP

  • 2 Tbsp gochujang (Korean chili paste)
  • 2 medium-sized tomatoes, halved
  • 1 Tbsp sesame oil
  • 2 Tbsp vegetable oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp toasted sesame seeds
  • 1 tsp apple cider vinegar
  • 1 tsp minced garlic
  • 1 red chile, chopped
  • ½ yellow onion, chopped

 

WHAT YOU DO:

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, add the tomatoes, onion, vegetable oil and mix together.
  3. Transfer the tomato mixture to a roasting pan and roast for 40 minutes or until they are
  4. softened and beginning to colour at the edges. Ensure the tomatoes are not touching
  5. each other.
  6. Remove from the oven and let it cool.
  7. Transfer to a food processor, add the chile and blend together until very smooth.
  8. In a sauce pan, add remaining vegetable oil on low heat. Add garlic and fry for 1 minute.
  9. Add blended tomatoes with the remaining ingredients into the sauce pan. Bring to a
  10. simmer, covered, and cook for 20 minutes.
  11. Strain the ketchup through a sieve into a jar. Discard the pulp. Store in refrigerator


GO TEAM CANADA DOLSOT BIBIMBAP (MONTREAL-STYLE MEAT VERSION)

WHAT YOU NEED:

MEAT

  • 100 g beef brisket (3.5 ounces), thinly sliced

VEGETABLES AND OTHER

  • 1/2 cup butternut squash, roasted
  • 1/2 cup sweet corn, boiled
  • 1/2 cup carrots , julienned
  • 1/2 cup zucchini , julienned
  • 1/2 cup cucumber, matchstick
  • 1 Tbsp rice bran oil
  • 1 Tbsp sesame oil
  • 1 tsp fine sea salt
  • 4 eggs (sunny side up is most popular)
  • 4 cups steamed rice

GOCHUJANG KETCHUP

  • 2 Tbsp gochujang (Korean chili paste)
  • 2 medium-sized tomatoes, roasted
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp toasted sesame seeds
  • 1 tsp apple cider vinegar
  • 1 tsp minced garlic

WHAT YOU DO:

  1. Halve butternut squash and season with sea salt and pepper and drizzle olive oil.  Roast butternut squash at 400 degress F for 30 minutes.
  2. Sauté carrots, corn, and zucchini in a frying pan. Season them lightly with fine sea salt.
  3. Set aside each of the ingredients in separate bowls. Pan fry the eggs per your preference. Set aside.
  4. Brush a little sesame oil inside the dolsot bowl.
  5. Scoop rice into the dolsot bowl, flatten it along the bottom.
  6. Quickly assemble your bibimbap ingredients on top of the rice.
  7. First add the meat, then the assorted vegetables, and finish with the egg on top.
  8. Transfer the bowl onto the gas stove and cook it for 3-4 minutes over low heat. You will hear the rice crackling noise.
  9. Remove the bowl from the stove and unto the bowl’s base.
  10. Pour the gochujang ketchup into the hot stone bowl and mix all the ingredients well. Serve.