비빔밥세계화사업단 홈페이지에 오신것을 환영합니다.


스킵 네비게이션


Story of Bibimbap

Jeonju Bibimbap Recipe

문서위치

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.

  • Recipe for the original bibimbap of the 1800s as found in the Siuijeonseo
    • Cook the rice to have fair and clear rice, roast the marinated meat and the sauteed meat (sauteed meat used in ancestral rites; it is made with cow liver or manyplies or fish meat) is fried and cut.
    • Fried vegetables of varied colors are added and choice kelp are fried to make fried kelp which are crushed into pieces to be added to the bibimbap.
    • Mix all ingredients into the rice and add a lot of ground sesame mixed with salt and oil to be mixed with the rice in a bowl.
    • Fry eggs and cut into pieces like domino pieces and place on top of the rice like an assorted dish.
    • Meatballs fried in egg batter are made by finely mincing the meat and well marinated, then formed into small marble shapes which are slightly coated with flour and eggs and then fried.
    • The clear soup accompanying the bibimbap is made as a hodgepodge soup.

    Source: 是議全書, re-cited from Professor Seong-Woo Lee's (李盛雨) Hanguk Sikgyeong Daejeon (韓國食經大典) <1981>

  • Jeonju Bibimbap Recipe Investigated by the Office of Cultural Properties of the Ministry of Culture and Public Information in 1968
    • Remove the solidified oil that remains after boiling an ox-head for a long period of time. Add rice to broth to make the perfect steam rice and when the rice is done, add bean sprouts and let the rice settle. After, when the rice is still warm, season it with sesame oil.
    • Green bean sprouts and water parsley are each parboiled and seasoned with sesame oil and thin soy sauce.
    • The balloon flower is salted down and massaged and rinsed and pressed to remove moisture and then sauteed. The bracken is boiled and seasoned with oil sauce and then sauteed.
    • The rump meat is shredded into the form of Korean style raw beef and seasoned with marinade sauce.
    • The green lentil jelly is made in large pieces and the eggs are separated into white and yellow layers to be fried and then cut.
    • Put the rice into the brass bowl with a lid and place the ingredients of various colors by color on top of the rice. The red pepper paste is separately served in a small dish.
    • The Jeonju bibimbap must be accompanied by a bean sprout soup.
Takeout-type Bibimbap Bibim Burger

관리자2 | 조회 10631 | 2014-10-29 14:19

본문 내용

Takeout-type  Bibimbap Bibim Burger 썸네일 이미지

글 입력 폼
  • 주재료◎ Main ingredients (1 serving)
    - 1 hamburger bun, 150 g bibimbap patty, 1 egg, 20 g cucumber, 20 g onion, 15 g cabbage, 20 g tomato, 20 g bell pepper, 1 sheet of sliced cheese, 1 sheet of sliced ham
    - Bibimbap patty
    70 g rice, 25 g sautéed hot pepper paste, 15 g carrot, 15 g cucumber, 15 g button mushroom, 15 g onion, 15 g sweet pepper

    ◎ Supplementary ingredients (sauce)
    - Sautéed hot pepper paste
    15 g pepper paste, 15 g ground beef, 3 g sugar, 5 g honey, 3 g sesame salt, 2 g sesame oil, 2 g pear juice
    - Beef marinade
    1 g soy sauce, 0.5 g sugar, 0.1 g minced garlic, 0.1 g minced scallion, 0.1 g sesame oil, small amount of black pepper
    - Mayonnaise, tomato ketchup, wheat flour, egg, bread crumb, cooking oil
요리설명
만드는법

 

 

 

Recipe

01. First, 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 0.5 ˟ 0.5 ˟ 0.2 cm cubes. Add cooking oil to a heated frying pan, and fry the vegetables with small amount of salt over high heat for 30 seconds.

03. Soak ground beef in the marinade for about 30 minutes. Fry over medium heat, add sautéed hot pepper paste ingredients and stir, and then fry for about 5 more minutes until the sauce becomes thick to make the sautéed hot pepper paste.

04. Add the vegetables and the sautéed hot pepper paste to the rice and mix well. Mold the mixture into a disk with same diameter as the hamburger bun. Coat the patty with flour and whipped egg, and press bread crumbs hard onto the patty so that the egg coat is not shown.

05. Add ample cooking oil to a frying pan. Once pan is heated to about 180 °C (356 °F), add the bibimbap patty and fry it crisply.

06. Cook the inside of each slice of the bun to make them crisp.

07. Fry the egg, and prepare 1 sheet each of sliced cheese and ham.

08. Thinly slice cucumbers, sweet peppers, tomatoes, and onions. Soak onions in cold water for a short while to remove spice.

09. Add mayonnaise and ketchup inside the bun and place the bibimbap patty and other ingredients inside the bun to complete the bibim burger.

  • 미투데이
  • 싸이월드 공감
  • 네이버
  • 구글

리뷰 네비게이션