Kasey Wilson: Doing the bibimbap bop

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Bibimbap, a staple of Korean cuisine, is likely the original rice bowl.

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Kathleen Munn, wife of Martin’s Lane winemaker Shane Munn, learned to make this popular dish while she was living in Korea. Bibimbap —pronounced “bee-BIM-bop” — translates as “mixed rice.” It’s absolutely delicious, and ever so fun to say.

Speaking of fun, cookbook author Justin Chapple created a hobo-pack version of the dish that can be prepped ahead and cooked on the grill in about 10 minutes.

“It can be made with all kinds of vegetables and meat as well as egg and is much loved for the crispy, toasty rice that forms while cooking,” Chapple says.

Kathleen’s Bibimbap

“The gochujang sauce can be added as per your personal taste,” says Kathleen Munn. “It’s a little spicy, but delicious!” If you’re pressed for time, substitute a commercial version of the sauce, available at Asian groceries. The beef will slice more easily if you firm it in the freezer first. Or ask the butcher to slice it for you. Adapted from The B.C. Wine Lovers Cookbook: Recipes & Stories from Wineries Across British Columbia by Jennifer Schell

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Gochujang Sauce:

4 tbsp (65 mL) gochujang (hot pepper paste)

1 tsp (5 mL) sesame oil

1 tsp (5 mL) soy sauce
2 cloves garlic, minced
1 tbsp (15 mL) honey
Sprinkle of sesame seeds

Beef:

2 cloves garlic, minced

1 tbsp (15 mL) minced ginger

1 tbsp (15 mL) honey

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) sesame oil

1 lb (500 g) lean steak, like boneless rib eye, thinly sliced

Bibimbap:

2 cups (500 mL) sushi rice

3 cups (750 mL) bean sprouts

1 cup (250 mL) julienned carrots

2 small zucchini, sliced Pinch of salt

2 Tbsp (25 mL) olive oil

2 cups (500 mL) sliced mushrooms

1 clove garlic, minced

1 tbsp (15 mL) sesame oil

1 tsp (5 mL) soy sauce

1 cup (250 mL) julienned bell peppers 1 tsp butter

4 eggs

To serve:

Sesame oil

2 green onions, sliced

Sesame seeds

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Kimchi (Korean fermented cabbage)

For the sauce, whisk all the ingredients together in a bowl and set aside.

For the beef, In a bowl, mix together the garlic, ginger, honey, soy sauce and sesame oil. Stir in the beef and refrigerate.

For the bibimbap, cook rice according to package instructions. Fluff with a fork, cover with a lid and set aside.

Set out a platter for the vegetables and place the sprouts on it. In a bowl, mix the carrots and zucchini with a pinch of salt and set aside for 15 minutes to draw out excess water.

In a wok or large pan over medium-high heat, heat 1 Tbsp oil and add the mushrooms. Sauté for 3 to 4 minutes. Add the garlic and stir-fry for another minute. Add the sesame oil and cook for another minute. Drizzle with soy sauce and toss. Remove the mushrooms and garlic to the vegetable platter.

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Add another tablespoon of oil to the wok and stir-fry the bell peppers for 2 to 3 minutes, keeping them crunchy. Remove them to the vegetable platter.

Use a paper towel to squeeze the carrots and zucchini dry, and add them to the wok. Stir-fry for 1 minute, then remove them to the vegetable platter.

Remove the beef from the fridge and stir-fry over high heat for 3 to 4 minutes. Remove from the wok and set aside.

Heat the butter in the still-hot pan and fry the eggs sunny side up. Remove them to a plate.

In each of four bowls, place a few drops of sesame oil. divide the rice among the bowls and arrange the sprouts and vegetables on top. Divide and arrange the beef on top of the vegetables, and place an egg on top of the beef. Sprinkle with green onions and sesame seeds and serve with gochujang sauce and kimchi.

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Serves 4.

Justin Chapple’s Hobo Pack Bibimbap

The uncooked bibimbap packets can be prepared ahead and refrigerated for a few hours.

4 tsp (50 mL) canola oil

1/2 lb (250 mL) ground pork

1 tbsp (15 mL) minced fresh ginger

1 green onion, minced

1 tbsp (15 mL) unseasoned rice vinegar

1 tbsp (15 mL) soy sauce

1/2 tsp (2 mL) toasted sesame oil

Kosher salt and freshly ground pepper

6 cups (1500 mL) prepared sushi rice

2 cups (500 mL) baby spinach, chopped

4 large eggs

1 cup (250 mL) julienned carrots

Sliced cucumber, gochujang and toasted sesame seeds for serving

Light a grill. Arrange four 18-inch sheets of heavy-duty foil on a work surface. Put a 14-inch sheet of nonstick foil on each sheet and drizzle 1 teaspoon of canola oil in the center of each.

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In a bowl, mix the pork, ginger, scallion, vinegar, soy sauce, sesame oil and a generous pinch each of salt and pepper.

Divide the rice among the foil sheets, mounding it in the centre. With damp hands, press each into a 3/4-inch-thick round. Top each mound with one-fourth of the spinach, and crack an egg on top of each mound. Crumble one-fourth of the pork around each mound and pile the carrots alongside. Season all with salt and pepper. Bring 2 sides of the foil up over the filling to form a seam across the top, leaving space for the egg. Fold the remaining 2 sides to seal.

Slide the foil packets onto the grill and cook over medium heat until the rice is crisp on the bottom and the egg whites are firm and the yolks are runny, 8 to 12 minutes. (Open a packet to check the egg.)

Open the packets and, using a thin spatula, slide the bibimbaps onto 4 plates. Serve with cucumber, gochujang and sesame seeds.

Serves 4.

Kitchen Hack: Keeping A Digital Scale Clean

Weighing raw meat directly on a digital scale is not a great idea in terms of kitchen hygiene. Instead, cover the platform of the scale with a sheet of plastic wrap or slide the entire scale into a  plastic bag. The buttons are usable and the readout visible through the plastic.