Leftovers make a great bibimbap. For this meal I used up some lettuce, cucumber, shitake mushrooms, winter lemon, and squid to make an informal bibimbap, dolsot style which is my favorite (i.e. in a heated stone bowl).
Sizzle-sizzle, pop, pop! I love the sounds of dolsot bibimbap just as much as eating it!
Next, the mixture -- together with some bibimbap sauce -- gets mixed up with a spoon, the crusty exterior getting mixed in with the soft interior, with more wonderful sizzling sounds...!
There couldn't be an easier meal to make. First you just need to make a bibimbap sauce by mixing: gochujan (3 tsp), 1-3 tsp cola or water, dash red wine, dash sesame oil, dash sugar, 1/2 tsp minced garlic. (Meat-eaters also like a dash of beef stock.) Mix all ingredients into a paste.
Use up whatever spare ingredients you have on hand. If you have some zuchini or winter melon, fry it in a little oil, garlic, and soy sauce. If you have some mushrooms, add them fresh or fried briefly. If you have cucumber or carrot, shred and use fresh or make a pickled salad with sugar and vinegar before adding. Finely chop lettuce and add that in too. Anything can be added to bibimbap to use up leftovers. I like a mixture of fresh and cooked ingredients with lots of texture and taste variations.
Place bibimbap sauce and toppings atop rice and mix with a spoon. Don't be surprised when you find yourself eating every last grain of rice!
Comments
What would you suggest would be a good replacement for gochujang? For those of us in "isolated" areas of the world.
Pat
Stone Spoon: A Food Blog of a Bistro-To-Be
http://stonespoon.blogspot.com/
Posted by: Stone Spoon | June 18, 2007 02:23 PM
Sad to say you can't really replace this special ingredient! I'm in Iso-world myself and order mine online from: http://www.kgrocer.com/
You could try using a little Sriracha but of course it just wouldn't be the same.
Posted by: Evil J | June 18, 2007 06:15 PM