Quote:
Originally Posted by lisarea
Me first: Be bim bob! (Bibimbap, as it's more commonly and inferiorly styled.)
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I
love Be bim bob. In fact my friends Mom and I went to three different places in Ann Arbor for it on three separate Saturdays, and decided that the best of them was Bell's Diner. As it happens, on a later occasion I asked the waitress how they make it, and she wrote this for me:
Korean Bibimbap Recipe (from Bell’s Diner, Ann Arbor, Michigan)
- Spinach
- Bean Sprouts
- Cabbage and Carrot
- Cut thin then julienne
Mix 1-3 with:
Salt
Pepper
Sesame Seeds
Sesame Oil
Garlic Powder
(Keep covered and refrigerate)
- Cucumber
- Slice thin (around the cucumber, avoid the seeds)
- Julienne
- Do not marinate cucumber
- Meat: Rib eye beef cut thin and marinate with:
- Sugar
- Honey
- Soy Sauce
- Garlic Powder
- Salt
- Pepper
(Keep covered and refrigerate)
- Egg
- Hot Sauce
- Sesame Oil
This is the recipe as it was given to me. As you can see, there are no measurements or indications of how to assemble the dish. What I know about that is just from the experience of ordering it. That is, it is served in a big aluminum bowl full of rice, with the vegetables and meat in little piles around the top of the rice, and a sunny-side egg on top. The hot sauce and sesame oil are provided on the side.
Have fun experimenting, and tell me anything you learn about making it in the process and, of course, how you make it better!