Korean bi bim bap is a wonderful thing. It’s also not that hard to make at home. Who knew? Well… me I guess. My bi bim map doesn’t look quite as nice as the one from Life is Good Korean BBQ restaurant. I made mine as a side dish so the bowls are a little small. I suppose I could have thrown my granite mortar in the oven for a while and used it as the hot stone bowl that bi bim bap is usually served in. That would have been a bit of a pain in the ass for sharing so I decided to just fry the rice in a pan before I put it in the bowl. Easy peasy, eh? The bi bim bap went nicely with my Korean BBQ’d ribs.
I managed to find some nice shimeji mushrooms at Ngoy Hoa Asian Foods. They were out of kimchi which was a total disappointment for me. I considered picking up some quail eggs to top the dish off (a chicken egg would have been too big for the bowl in this case) but you had to buy a 24 pack and I couldn’t think of anything else to make with quail eggs. It took me a while to get the topping ingredients together but very little time to put the dish together once they were done.
1 1/2 cups rice (I used jasmine rice)
2 1/4 cups of water
2 tbsp green onions
2 tbsp carrot match sticks
2 tbsp cucumber slices
handfull of spinach leaves (stems removed)
splash of sesame oil
1/4 tsp garlic powder
1 tbsp soy sauce
1 tbsp mirin
sprinkle of sesame seeds
squirt of sriracha hot sauce
Place the rice and water in a pot and bring to a boil. Reduce heat and let simmer until all the water is absorbed. I boiled another pot of water to blanch the spinach. Once it was wilted I rinsed it in cold water to stop the cooking processes. I wrung it out to get as much water out as I could then sprinkled the sesame oil and garlic powder on it and placed it in a large bowl. I added a pile of carrot match sticks and cucumber slices too. In a pan I cooked the shimeji mushrooms with some soy sauce. I added the mirin when the mush rooms were almost finished cooking. Those went in the bowl too. The bowl was wrapped with cling film and put in to the microwave oven (microwaved on high for 30 seconds just before I assembled the dish). The green onions were sliced thinly and set aside. I heated up a large non-stick frying pan on medium heat and added the cooked rice to give it a crispy texture like you would get in a hot stone bowl. The rice was scooped into the bowls and the rest of the ingredients were placed nicely on top. Add sriracha hot sauce to taste.