Bibimbap (cooked rice mixed with seasoned vegetables and spicy sauce)

• Bibimbap is made by serving cooked rice with seasoned vegetables, beef, other toppings, and spicy sauce. It is known to have originated from the tradition of eating different dishes made for ancestral rites and that of mixing together side dishes with rice to keep a midday meal simple in farms. Bibimbap literally means “rice mixed with other ingredients,” and was called ‘Goldongban’ in the royal palace.
• Ingredients
• Rice 450g (2½C), Water 600g (3C)
  Zucchini 300g, Salt 2g (½tsp)
  Peeled Platycodon 200g, Salt 4g (1ts)
  Beef (Round) 120g, Fernbrake soaked in water 200g
  Sauce: Soy Sauce 18g (1Tbs), Sugar 6g (½Tbs), Chopped Spring Onion 9g (2tsp), Chopped Garlic 5.5g (1tsp), Crushed Sesame Seeds 2g (1tsp), Pepper 0.3g (??sp), Sesame Oil 4g (1tsp)
  Eggs 120g (2)
  Kelp 3g, Cooking Oil 26g (2Tbs)
  Spicy Sauce: Chilly Pepper Paste 95g (5Tbs), Diced Beef 20g, Chopped Spring Onion 9g (2tsp), Chopped Garlic 5.5g (1tsp), Water 90g (6Tsp), Sugar 18g (1½Tbs), Sesame Oil 19g (1½Tbs)
  
  
• Preparation
  
• 1. Clean the rice and soak for 30 minutes, then drain it for 10 minutes (550g).
  2. Cut the zucchini into lengths of 5~6cm, julienne it into 0.3cm-thick slices. Salt the slices for 10 min. then dab away the moisture. Julienne the platycodon into slices 5~6cm long and 0.3cm thick, massage the slices with salt for 2 minutes, and leave them to stand for 10 minutes. Rinse them and drain away the excess moisture.
  3. Dab the blood off the beef, and cut the meat into slices 6cmlong and 0.3cm thick. Wash the fernbrake and cut it into 5cm-long pieces. Toss the meat and fernbrake pieces into the sauce.
  4. Separate the egg yolks and whites and cook them into thin sheets. Cool then cut into slices 5cm long and 0.3cm thick.
  
  
• Directions
  
• 1. Pour the water and rice into a pot and cook over a high heat for 4 minutes. When the water comes to boil, cook for 4 more minutes, and then reduce the heat to medium for 3 minutes. Once the rice softens, reduce the heat to low for 10 more minutes (1.03??.
  2. Heat the pan and oil it. Cook the zucchini slices over a high heat for 30 seconds. Cool Leave to cool (80g).
  3. Heat the pan and oil it. Cook the platycodon pieces over a medium heat for 5 minutes (120g).
  4. Heat the pan and oil it. Cook the beef and fernbrake slices, separately, over a medium heat for 3 minutes each (Beef 80g, Fernbrake 164g).
  5. Heat the pan and oil it. Deep fry the kelp over a medium heat for 10 seconds. Crush them.
  6. Cook the diced beef, chopped spring onion, and chopped garlic with half of the sesame oil over a medium heat for 2 minutes. Add the chilly pepper paste, sugar, and the remaining portion of sesame oil, cook for 5 more minutes. Add water and boil for 3 more minutes to make the spicy sauce (167g).
  7. Top the rice with the cooked ingredients and the spicy sauce before serving.
• - If the rice boils over, open the lid for a short period of time and cover it again.
  - Rice for bibimbap tastes better when it is not too glutinous.
  - Add a little more sugar when using home-made chilly pepper paste for the spicy sauce.
  - Adjust the amount of spicy sauce to personal taste.