Aromatic Angelica Tree Bibimbap with Beef
Aromatic Angelica Tree Bibimbap with Beef
Embrace the spring with this fragrant Angelica Tree (Dureup) Bibimbap, bursting with the fresh essence of spring! A delightful and easy-to-make dish.
Surprisingly simple to prepare Angelica Tree shoots! When topped with savory beef, this dish evokes the feeling of spring, even on a chilly day. A recipe from ‘Every Recipe in the World’ and ‘Man-Gye Recipe’.
Essential Ingredients- 5 Angelica Tree (Dureup) shoots
- 100g minced beef
- 1 bowl cooked rice
Angelica Tree Seasoning- Pinch of salt
- 1/2 Tbsp sesame oil
Beef Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin, etc.)
- 1/3 Tbsp sugar
- 1/2 Tbsp sesame oil
- Pinch of toasted sesame seeds
Bibimbap Sauce Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 Tbsp sesame oil
- Pinch of salt
- 1/2 Tbsp sesame oil
Beef Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin, etc.)
- 1/3 Tbsp sugar
- 1/2 Tbsp sesame oil
- Pinch of toasted sesame seeds
Bibimbap Sauce Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 Tbsp sesame oil
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the aromatic Angelica Tree shoots. Trim the tough bottom ends with a knife, and peel off any rough outer skin. You can also trim the pointed tips of the leaves. Keep the prepared shoots submerged in cold water until ready to cook to maintain their freshness.
Step 2
Bring a pot of water to a rolling boil. Add about 1/2 teaspoon of salt to the boiling water. Carefully place the prepared Angelica Tree shoots into the boiling water and blanch them for just 20 seconds. Be careful not to overcook, as this can make them mushy and diminish their aroma.
Step 3
Immediately after blanching, transfer the Angelica Tree shoots to cold water to rinse quickly. This step helps to preserve their vibrant green color. Gently press the shoots between your hands to squeeze out excess water. Cut them into bite-sized pieces. In a bowl, combine the blanched and cut Angelica Tree shoots with the ‘Angelica Tree Seasoning’ ingredients: a pinch of salt and 1/2 tablespoon of sesame oil. Gently toss to combine, infusing them with fragrance.
Step 4
In a separate bowl, combine the minced beef with all the ‘Beef Seasoning’ ingredients: 1 tablespoon soy sauce, 1/2 tablespoon minced garlic, 1 tablespoon cooking wine, 1/3 tablespoon sugar, 1/2 tablespoon sesame oil, and a pinch of toasted sesame seeds. Mix well by hand, ensuring the beef is evenly coated. This seasoning will help remove any gamey odors and enhance the beef’s flavor.
Step 5
In a small bowl, prepare the ‘Bibimbap Sauce’. Combine 1 tablespoon gochujang, 1 tablespoon oligosaccharide (or corn syrup), and 1/2 tablespoon sesame oil. Stir well with a spoon until thoroughly mixed. You can substitute corn syrup for oligosaccharide, or add a bit of sugar or plum extract according to your preference.
Step 6
Heat a pan over medium heat and add a little cooking oil. Add the seasoned minced beef and stir-fry until the pink color disappears and the beef is cooked through and crumbly. Break up any clumps with chopsticks or a spatula while cooking for a better texture.
Step 7
Now, it’s time to assemble your delicious bibimbap! Start by placing a bowl of warm rice. Arrange the cooked minced beef and the seasoned Angelica Tree shoots attractively on top of the rice. Finally, add a desired amount of the prepared bibimbap sauce. For an even more delightful meal, consider adding a fried egg or some fresh vegetables. Enjoy mixing and savoring your spring bibimbap!
