Bibimbap & Namul 비빔밥 & 나물

Bibimbop is one the most popular Korean dishes. When it comes to bibimbop, I think of my mother. We grew up eating her famous bibimbop. I watched her make and serve this dish to countless number of people.. Her bibimbop is the BEST in the world ~

You only need five or six namul for bibimbap. Therefore, prepare whatever namul or vegetables you have available on the day of.  There are many types of namul.  You and your family can pick and choose what you like.  Our family also enjoy fresh cut cucumbers, chopped lettuces, nuts and seeds in bibimbap.

To serve bibimbop, place one serving of rice in the center of a large bowl and arrange different namul and a fried egg on top.

You can also arrange them on a center platter for each person to take according to his or her taste.

Serve with chili paste/gochujang and sesame oil.

The following recipes are from my recipe book~ some are from mom’s and some are from Korean cookbooks but they are all very similar. When you make namul, adjust seasoning to your family preference.  Everyone has different taste buds.

Also, when you plan to prepare Bibimbap, you need to plan ahead if you are using any dried vegetables. They require one or two days of soaking time.

Doraji: after being soaked in water for more than a day.

To cook dried namul/vegetables, soak in lukewarm water and let stand until they become soft. Boil once and cool. When they are soft, pour out the water and soak in fresh water again to remove the bitter taste. Squeeze the water out, cut and saute.

도라지 나물 Dora ji nammul -Bellflower Roots

4 cups bellflower roots

1 tablespoon cooking oil

1 tablespoon soy sauce

1 tablespoon soup soy sauce(Korean traditional soy sauce)

1/2 cup broth,beef, chicken or vegetable

2 tablespoons chopped green onion

1 teaspoon chopped garlic

1/4 teaspoon black pepper

1 tablespoon sesame salt

2 tablespoons sesame oil

If using dried doraji roots, soak them in lukewarm water until soft and shred/cut into thin strips.

If using fresh doraji,  knead/rub with coarse salt and soak in water to eliminate the bitter taste.  Rinse well and pat dry with kitchen towel (Some doraji roots are so bitter that you will have to soak 2 or 3 days).


Heat 1 tablespoon of sesame seed oil in a skillet, add garlic and saute. Add soy sauce and soup soy sauce. When the mixture boils, add doraji and simmer until slightly soft and adding broth a little at a time ( you can also add broth, cover and cook until all moisture is gone). Add chopped green onions. Sprinkle with black pepper, sesame seeds,salt, and 1 tablespoon sesame oil.

Doraji is often sauteed with salt instead of soy sauce. Some people like it better because it holds its white color.

시금치 나물 (sigumchi namul)

1 pound fresh spinach

1 clove garlic, minced

1 tablespoon sesame seeds

1 teaspoon sesame oil

1 tablespoon green onion, chopped

Salt

Wash the spinach. Blanch spinach in salted  boiling water.  Rinse in cold water.

Strain and squeeze out much water as possible. Cut spinach coarsely (optional). Add seasoning. Gently toss all the ingredients. Season with salt.

Spicy version:

Mix the spinach with 2 tablespoons Korean red pepper paste, 1 tablespoon vinegar,1 tablespoon sugar or honey,1 teaspoon salt, 1 tablespoon green onion and sesame seeds.

오이 나물 (O-ii namul)
3 cucumbers                                  1 teaspoon sesame oil

1 tablespoon salt                          1-2  teaspoons cooking oil

1 clove garlic,minced                 1 teaspoon sugar

1 teaspoon sesame seeds

Slice the cucumbers in circles.  Sprinkle salt over the cucumber slices, mix well and let them stand for 20- 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out much water as possible. The less watery the cucumbers, the better tasting the dish.

Heat the oil in a skillet and add the garlic, cucumber. Saute over medium-heat for about a couple minutes, then add the green onion ,sugar,sesame seeds, and sesame oil. Mix well.

오이 초무침

This is another variation of cucumber namul with vinegar and red pepper flakes.

Combine cucumber1 tablespoon sugar, 1 tablespoon vinegar, 1 tablespoon red pepper flakes,1/2 teaspoon minced garlic, 1 teaspoon sesame oil and 1/2 teaspoon sesame oil. Mix well and serve.

콩나물 Kong Namul- Yellow Bean Sprouts

1 pound bean sprouts                       1 teaspoon sesame seeds

1/4 cup water                                        1 tablespoon sesame oil and 1 teaspoon salt

2 tablespoons green onion

Wash the bean sprouts. Place them in a pot with water and bring slowly to a boil. Place a tight-fitting lid on the pot and steam for 10 minutes. Drain immediately.

Combine the bean sprouts and salt, sesame oil and sesame seeds. Mix well.

고사리 -Korari – Royal Fern


They are so nutritious that they can replace meat in the diet..

1 package royal ferns

2 cloves garlic,minced

2 tablespoons cooking oil

2 tablespoons soy sauce

1 teaspoon sugar(optional)

1-2 tablespoons beef broth

2 tablespoons green onion,chopped

1 tablespoon sesame seed

1 tablespoon sesame oil

Salt & pepper

Clean kosari or kobi, remove the hard, lower part of the stems and cut into 2-inch pieces. Add minced garlic, 2 tablespoons cooking oil, 2 tablespoons soy sauce and 1 teaspoon sugar; mix well.

Saute Kobi (고비) in a skillet for 3- 5 minutes on medium heat. Add beef broth. Cover and simmer, until liquid is evaporated.

Turn the heat off, add green onion and cover. When the chopped green onion become soft, mix with 1 tablespoon sesame oil, 1 tablespoon sesame seeds, 1 teaspoon salt and 1/4 teaspoon pepper.

You can make namul the same way with dried zucchini slices, sweet potato sprouts and 취 나물.

무 생채 Mu saengchae – Radish strips

1/2 medium white Korean radish about 2 cups

1 teaspoon  salt

2 teaspoons red pepper flakes/ powder

1 tablespoon chopped green onion(optional)

1 tablespoon sesame sesame salt

1 tablespoon vinegar

1 tablespoons sugar

1/2 teaspoon ginger juice

Cut white radish into matchstick strips.

Sprinkle with 1 teaspoon salt and let stand for about 15 minutes. squeeze lightly.

In a bowl, combine radish and red pepper powder; mix well.  In a small bowl, combine 1 tablespoon vinegar, 1 tablespoon sugar and ginger juice. Pour the mixture over the radish strips. Add chopped green onion and sesame seeds; mix well.

Sauteed Carrot

1 – 2 carrots

cooking oil

salt

Sesame seeds

Sesame oil

Peel carrots and Julienne into 2-inch-long strips. Heat the oil in a skillet add carrots and saute until soft. Carrots become discolored when saute in oil only, add a couple tablespoons water while sauteing.

호박 나물 Hobak Namul ) Sauteed Zucchini

2 cups zucchini,sliced in half circles

1 clove garlic, minced

1- 2 tablespoons salt

cooking oil

1/4 cup green onion

1 teaspoon sesame seeds

1 teaspoon sesame oil

Cut zucchini into halves and slice in half circles. Sprinkle with salt. Let them stand for about 10 minutes

Squeeze the salted zucchini. Heat a little oil in a skillet, add chopped garlic, and stir-fry squeezed zucchini (1 or 2 minutes) over medium-high heat. Add sliced green onion, sesame seeds, and sesame oil. Season with salt.

You can also put the sliced zucchini in the freezer, thaw, squeeze then saute it the same way.

버섯 나물 Buh-Suht namul – Sauteed  Black Mushroom.

There are many different mushrooms out there and you can use any mushroom you like… however, oak/black mushrooms or PoYogo mushrooms I found most popular in Bibimbop. I usually buy dried ones for a convenience.

15 dried mushrooms

1 teaspoon soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

1 teaspoon sesame seeds

Black pepper

Soak Poyogo mushrooms in warm water.

When mushrooms become soft, remove stem and slice into thin strips. Hand squeeze tightly.

Heat sesame oil in a skillet, add the mushrooms and saute 1-2 minutes. Add soy sauce, salt, sugar and continue saute for another 2  minutes. To finish add sesame oil, sesame seeds, green onion and black pepper.

숙주 나물 Sook Ju Namul – Mug bean sprouts

1 bag of mung bean sprouts

1 tablespoon sesame oil

1-2 tablespoons chopped green onion

1 tablespoon sesame seeds

1 clove garlic,  minced(optional)

salt

Blanch spouts in salted boiling water.  Rinse in cold water. Strain and squeeze out as much as possible. Combine the seasonings and blanched spouts together; mix well. Season with salt.

불고기 Bul Kogi

1 pound sirloin,rib or flank steak,sliced very thinly on the bias

(you can also purchase pre-cut  Bulkogi meat at Korean Market)

3 green onions,chopped

4 cloves garlic,minced

3 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons  sugar

1 tablespoon honey

2 tablespoons sake,sherry, or wine

2 tablespoons  beef stock, optional

1 teaspoon black pepper

1 tablespoon sesame seeds

In a large bowl, combine all the ingredients except meat, mix well. Set aside.

Add the meat to the marinade and mix well. Marinate for 30 minutes to overnight.

Saute/stir quickly in a heated pan. Remove from the pan as soon as the color the meat changes. Cut into small pieces for Bibimbap

돌솟 비빕밥


Dolsot Bibimbap is a dish of steamed rice with vegetables and beef in hot clay pot.

For Dolsot Bibmbap /돌솟 비빕밥

Use clay or other individual heat-proof casseroles are available, grease the inside of each lightly with sesame oil, add  rice and put over medium heat for 3 to 4 minutes before garnishing with the beef/불고기 and vegetables/나물.

We like to eat Dolsok Bibimbop during winter months….a nice warm dish in one pot. ;)

Usually this is how I arrange namul for Bibimbap..quick and easy….lots of namul.

Mix well and eat~Enjoy~

This post took many days of cooking and shooting photos. So glad that I finished it~ Whew~~~ :D

이 비빔밥 포스가 끝나서 너무나 기분이 좋네요~ 요리 하고 사진 찍는데 생각보다 시간이 많이 걸려 거든요. 하지만 아들 준식이가 좋아하는 한국 음식이라서 꼭 하고 싶었어요… 나중에 준식이에게 도움을  주었으면 하는생각.. ..또 이 포스를 읶는  다른  사람들 에게 작은 도움이 됬어으면 좋겠다는 마음으로 만들고 찍었답니다.

음식은 정성이 라고 엄마가 늘 말씀 하셨거든요…

예쁜 마음으로 요리하고 서로 나누면 좋을것 같아요.

맛있게 비빔밥을 만들어 드세요. :)

8 thoughts on “Bibimbap & Namul 비빔밥 & 나물

  1. 음 너무 맛있어 보여요~~
    진짜 비빔밥은 손이 많이 가네요.. 나물 하나하나 다 만들려면..
    그래도 진짜 정성이 들어가서 더욱 맛있을거 같아요^^

  2. woo~ wow~~
    no wonder it took so much time to finish up this blog.
    this is the best and the most time consuming blog you’d ever did!
    great job and appreciate. beautiful pictures…
    thank you~~~

  3. ㅋㅋ you make it look so pretty! btw your sweet potato, turkey, avocado sandwich and salad yesterday were really yummy!!! 땡큐땡큐~!

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