Korean bibimbap is traditionally made inside on a hot plate, but it’s a dish you can make outside on your grill, using a griddle and sideburner.
Bibimbap is a Korean dish with a deep-rooted history dating back to the 1300s. But it wasn’t until the 20th century that the dish was actually named bibimbap, meaning mixed rice.
Koreans first referred to the dish as goldongban, which means “rice made by mixing various foods.” People ate goldongban the night before lunar new year in attempts to eat leftover side dishes.
Because it’s convenient to prepare, Korean bibimbap has become widespread in many countries. There are many variations of bibimbap. But, the traditional ingredients remain the same – cooked white rice, vegetables, sliced meat and egg. Season it with chili pepper paste, soy sauce and/or doenjang (fermented soybean paste).
Depending on your taste and preference, the vegetables and meats may vary. But the common ingredients include carrots, cucumber, zucchini, spinach, red bell pepper, soybean sprouts, beef and egg. Some recipes will include radish, mushrooms, gosari (fernbrake) and doraji (bellflower root). You may also see beef substituted for chicken, or pork. You can use a raw or fried egg. Bibimbap is a very versatile dish.
Traditionally, you would cook bibimbap inside. But SABER makes it easy to grill outside. The SABER® dual-burner side burner is the star of this recipe. You’ll cook your rice and saute the vegetables on the side burner, while you grill the beef and fry the eggs on the SABER® griddle.
Try this simple Korean bibimbap recipe on your grill.
Tips: For an authentic bibimbap, Asian sweet rice (also known as sticky rice). You can find sweet rice at an Asian store. Sometimes you can find it available in the international section of your local grocery store. Cook sweet rice like short-grain rice. For Korean bibimbap, use a little less water for a slightly drier rice.
When cooking short-grain rice, use a 1:1 ratio of 1.5 cups dry rice and 1.5 cups water. If you use long-grain white rice, use a 1:2 ratio of 1.5 cups dry rice and 3 cups water.