Asians > Korean > Rice

Gejang Bibimbap Recipe

Ingredients with Measurements:
- 1 cup cooked rice
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 pound fresh raw crab
- 1/2 cup sliced carrots
- 1/2 cup sliced cucumber
- 1/2 cup sliced radish
- 1/2 cup sliced green onion
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 egg

Special equipment needed:
- Large mixing bowl
- Medium-sized pot
- Strainer
- Small mixing bowl
- Non-stick frying pan

Step-by-step instructions:

1. In a large mixing bowl, combine soy sauce, rice vinegar, sugar, and water. Mix well until the sugar is completely dissolved.

2. Add the fresh raw crab to the soy sauce mixture. Mix well and let it marinate for at least 30 minutes.

3. After 30 minutes, remove the crab from the marinade and strain the marinade into a medium-sized pot. Bring the marinade to a boil and let it simmer for 5 minutes.

4. Add the crab to the boiling marinade and let it cook for 10 minutes. Remove the crab from the pot and let it cool.

5. Once the crab is cool, remove the meat from the shell and discard the shell.

6. In a small mixing bowl, mix together sesame oil, sesame seeds, and gochujang.

7. In a non-stick frying pan, fry an egg sunny-side-up.

8. In a serving bowl, add cooked rice and top it with sliced carrots, cucumber, radish, and green onion.

9. Add the cooked crab meat on top of the vegetables.

10. Drizzle the sesame oil mixture over the crab and vegetables.

11. Top the bibimbap with the fried egg.


Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Marinade: Room temperature
Cooking: Medium heat
Serving size:
This recipe serves 2 people.

Nutritional information:
Calories: 550
Fat: 12g
Carbohydrates: 90g
Protein: 24g

Substitutions for ingredients:
- Instead of fresh raw crab, you can use cooked crab meat.
- Instead of gochujang, you can use sriracha or any other hot sauce.

Variations:
- You can add other vegetables such as spinach, bean sprouts, or mushrooms.
- You can use other types of seafood such as shrimp or squid.

Tips and tricks:
- Make sure to clean the crab thoroughly before marinating.
- Use a non-stick frying pan to prevent the egg from sticking.
- You can adjust the amount of gochujang based on your spice preference.

Storage instructions:
Store any leftover bibimbap in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat the bibimbap in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the bibimbap in a traditional Korean stone bowl for an authentic presentation.

Garnishes:
Garnish the bibimbap with sliced avocado or kimchi.

Pairings:
Pair the bibimbap with a side of Korean-style pickled vegetables or a bowl of miso soup.

Suggested side dishes:
Serve the bibimbap with a side of Korean-style pickled vegetables or a bowl of miso soup.

Troubleshooting advice:
- If the egg breaks while frying, start over with a new egg.
- If the crab meat is not fully cooked, let it cook for a few more minutes.

Food safety advice:
- Make sure to clean the crab thoroughly before marinating.
- Store any leftover bibimbap in the refrigerator for up to 2 days.

Food history:
Gejang Bibimbap is a traditional Korean dish that originated in the coastal city of Gyeongju. It is a popular dish among Koreans, especially during the summer months when fresh crabs are abundant.

Flavor profiles:
Gejang Bibimbap is a flavorful dish that combines the sweetness of the crab with the spiciness of the gochujang and the nuttiness of the sesame oil.

Serving suggestions:
Serve the bibimbap with a side of Korean-style pickled vegetables or a bowl of miso soup.

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Region: Korean

Taste: Spicy, Savory, Tangy, Umami, Rich, Pungent