It is known that the term bibimbap was first mentioned in the literature, Siuijeonseo. It is told that, when Sim Hwan Jin was newly appointed as the governor of Sangju in 1919, he borrowed a cooking book kept in a noble's house in Sangju and transcribed it on ruled paper which he then passed down to his daughter-in-law, Hong Jeong. The period when Sim Hwan Jin transcribed the book was around 1919, but it is estimated that the original book dated back to the end of the 1800s. This book has relatively well categorized and organized a wide scope of cooking recipes and offers a quick glance of foods that were available at the end of the Joseon Dynasty.
Source: 是議全書
관리자2 | 조회 11274 | 2014-10-29 14:18
◎ Recipe
01. Wash rice and soak it in water for about 30 minutes. Add equal parts water relative to rice and then cook until rice is well cooked.
02. Cut carrots, cucumbers, mushrooms, onions, and sweet peppers into 0.2 cm thickness and then cut them into 0.5 x 0.5 cm size.
03. Parboil sprouts and cauliflowers in boiling salt water for about a minute, cool in cold water, and cut them into 0.5 cm pieces.
04. Add cooking oil to a heated frying pan, and fry carrots, cucumbers, mushrooms, onions, sweet peppers, bean sprouts, and cauliflowers separately for 30 seconds over high heat while adding small amount of salt.
05. Finely chop beef and soak in marinade for about 30 minutes. Then add the beef to a heated frying pan and fry in oil.
06. Add vegetables, fried beef, and pepper paste to the rice, mix well, and roll into a single ball. Then coat the ball with flour and whipped egg, and press bread crumbs hard onto the bibimball so that the egg coat is not shown.
07. Add ample cooking oil to a frying pan. Once pan is heated to about 180 °C (356 °F), add the bibimball and fry it crisply.
08. Cut the bibimball into easy-to-eat pieces and serve it on a plate with mustard sauce.