Busan Bibim-Bake

Introduction

Busan Bibim-Bake is an innovative fusion dish inspired by the traditional Korean Bibimbap. Bibimbap, originating from the Korean peninsula, particularly the southern regions including the bustling city of Busan, is a well-loved rice dish that combines rice, vegetables, meat, a fried or raw egg, and is often spiced with a vibrant red gochujang sauce. The Busan Bibim-Bake takes elements from this classic dish and transforms them into a delightful baked casserole that’s perfect for gatherings. This adaptation not only flavors the palate with a variety of tastes and textures but also promises convenience as a modern culinary twist that can be prepared ahead of time and enjoyed fresh out of the oven.

Ingredients

• Rice - 2 cups
• Ground Beef or Tofu for a vegetarian option - 500g
• Carrots - 1 cup, julienned
• Spinach - 2 cups, blanched
• Bean Sprouts - 1 cup
• Zucchini - 1 cup, sliced
• Eggs - 4
• Soy Sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 3 tablespoons
• Sesame Oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Sesame Seeds - 1 tablespoon
• Kimchi - 1 cup, chopped
• Green Onions - chopped for garnish
• Salt and Pepper to taste

Preparation

Preparation of Ingredients

Start by washing 2 cups of rice thoroughly under cold water before cooking. Chop the carrots, zucchini, and other vegetables into thin julienne slices. Blanch the spinach and bean sprouts in boiling water for about a minute, and then quickly plunge them into ice water to preserve their vibrant colors. Set aside.

Cooking Ground Beef or Tofu

If you’re using beef, brown it in a pan over medium heat, adding in minced garlic and soy sauce for flavor. For tofu, ensure it’s firm and pressed to remove excess moisture, then crumble and cook similarly with soy sauce and garlic. Both mixtures should be cooked until they are well-browned.

Assembly and Baking

Preheat your oven to 375°F (190°C). In a large baking dish, begin by spreading a layer of cooked rice evenly at the bottom. Layer the cooked ground beef or tofu over the rice. Distribute carrots, zucchini, spinach, and bean sprouts evenly across the dish. Add a layer of chopped kimchi, spreading it evenly to infuse its tangy flavor throughout the bake.

In a small bowl, mix gochujang with a bit of sesame oil and a touch of water to form a paste. Drizzle this over the layered ingredients to your desired level of spice. Once assembled, take 4 eggs, crack them individually and top the ingredients with the eggs, spacing them evenly across the dish.

Place the baking dish in the oven and allow it to cook for approximately 20-25 minutes. The eggs should be cooked to your preference; longer cooking will yield a firmer yolk.

Serving Suggestions

Once the Busan Bibim-Bake is ready, remove it from the oven and let it cool slightly. Garnish with green onions and a sprinkle of sesame seeds for added texture and flavor. Serve hot, scooping generous servings directly from the baking dish.

Enjoying Busan Bibim-Bake

This dish is best enjoyed family-style, with everyone digging in to create their bites. The triumphant mix of textures from the baked rice, crunchy vegetables, spicy gochujang, and silky eggs provides a wholesome, satisfying meal. Pair it with a side of fresh salad or additional kimchi for those who crave an extra punch. A tip: use a cooking timer while baking to ensure perfect egg textures every time.