Bibimbap Recipe 6 - Andong Bibimbap
안동 비빔밥 (헛제사밥)
Andong Bibimbap is originated from Andong in the province of Kyeong-sang-buk-do. It features delicious vegetable namul's, steamed fish and a variety of jeon (coated and pan-fired fish and vegetables). Unlike other bibimbap, it’s served with soy sauce instead of spicy gochujang sauce. Traditionally, vegetables namul's are served on top of rice in a large brass bowl and the rest is served on a bronze plate. But, you can also arrange all toppings in a bowl like other bibimbap.
Andong Bibimbap is also called “Heot Jesa Bap,” which means “fake ritual food.” Why “fake ritual food”?
Andong has been the home of confucianism in Korea ever since the Joseon Dynasty. One of the important practices of confucianism is the ritual of offering an elaborate spread of delicious food to one’s ancestors (called ancestral rites). And people eat the food used in the ceremony afterwards. Even today some Koreans observe this ritual.
In the Joseon dynasty, aristocrats would be studying all night for the high government official exam, and get hungry. So they would jokingly tell their servants that they want to perform the ancestral ritual as an excuse to eat delicious food. Thus, the servants used to call the food “Heot jesa bap” meaning “fake ritual food.”
Clearly, it was too delicious to have only for the real rituals! Shall we start cooking this flavorful bibimbap?
You can buy bibimbap ingredients online here.
|2 cups||Rice, white short grain 쌀|
choose 2-3 from the following for namul
|1 oz||Fernbrake or Bracken, Gosari 고사리 (dried)|
|4 oz||Spinach 시금치|
|4 oz||Soybean Sprouts 콩나물 (or mung bean sprouts)|
|5 oz||Korean Radish 무|
|1 oz||Doraji, Bellflower Root 도라지 (dried)|
choose 1-3 from the following for steaming
|7 oz||Mackerel 고등어 (gutted and seasoned with coarse salt)|
|5 oz||Shark 상어 (steak fillet)|
|5 oz||Octopus 문어 (fresh, frozen or cooked)|
|5 oz||Beef, flank 양지 (or any other lean cut)|
choose 2-3 from the following for jeon (Korean pancake)
|150||Zucchini, Korean (Grey Squash) 애호박 (or regular zucchini)|
|5 oz||Napa Cabbage 배추 (about 3-4 leaves)|
|4 piece(s)||Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마 (dried)|
|7 oz||Tofu, Firm (for panfrying) 부침용 두부|
|6 oz||Pollock 명태 (fresh or frozen fillet)|
for batter and seasoning ingredients
|1 cup||Buchimgaru (Korean Pancake Powder) 부침가루(can use flour, rice flour or sweet rice flour instead)|
|1 cup||Water 물|
|¼ cup||Flour 밀가루 (can use rice flour or sweet rice flour instead)|
|1 cup||Vegetable Oil 식용유 (amount varies depending on the ingredients chosen)|
|5 tbs||Salt 소금 (amount varies depending on the ingredients chosen)|
|1 tbs||Black Pepper 후추(amount varies depending on the ingredients chosen)|
|1 tbs||Garlic (minced) 다진 마늘 (amount varies depending on the ingredients chosen)|
|1⅔ tbs||Chopped Green Onion 다진파 (amount varies depending on the ingredients chosen)|
|2 tbs||Soy Sauce for Soup (Gukganjang) 국간장 (amount varies depending on the ingredients chosen)|
|1⅔ tbs||Sesame Seeds 깨(amount varies depending on the ingredients chosen)|
for sauce on the side
|6 tbs||Soy Sauce (regular) 왜간장|
|3 tbs||Water 물|
|2 tsp||Sesame Oil 참기름|
|1 tsp||Garlic (minced) 다진 마늘|
|2 tbs||Chopped Green Onion 다진파|
|1 tsp||Sesame Seeds 깨(optional)|
- clean cloth to line the steamer
- bamboo skewers (optional)
- paper towel or clean towel to wipe moisture from ingredients and drain fat from pan-fried ingredients
Don’t be overwhelmed! You can choose a few toppings you like.
In general, Andong bibimbap includes three categories of toppings: vegetable namuls, steamed fish or meat and jeon (coated & pan-fried. To simplify this dish, you can just pick a couple of vegetables namuls and one from each of the steamed and jeon categories.
Also, you can grill fish instead of steaming for less fishy taste and smell.
When choosing toppings, consider balance in taste, texture and color.
Taste: For pleasant bitterness add toppings like doraji (platycodon root) namul, bom namul, chui namul and san namul.
For sweetness, add carrots or zucchini.
Texture: If you like a bit of a mushy texture you can add zucchini and mushrooms, whereas things like platycodon are more crunchy.
Color: You want to use a variety of colors to create a beautiful and contrasting array. (For example, if you have spinach perhaps you don't need to use two other greens. You want different colors like red, white, brown, etc.) When you arrange the ingredients, try to put contrasting colors next to each other, and similar colors as far apart as possible.
Good to know
Breading may come off the fish or vegetables if:
-The surface of the vegetable is wet.
-Frozen fish is not thawed through because water comes out while it is being cooked.
-Your pan is not good. if your pan is not non-stick or too old, the breading will stick to the pan.
-You forgot to oil the pan and the breading is sticking to the pan.
Making crispy jeon:
If you like crispy texture, you want to add more oil and pre-heat and cook on high heat. Be extra careful when you add vegetables to a pre-heated pan. Hot oil can splash everywhere (especially if your hands were wet and dripping water). Have a splash guard or a lid ready in case. If you like jeon softer, use less oil and cook on low heat.
You can buy Korean dried vegetables online here.
More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
2. Soak & wash dasima
Soak 4 pieces of dried kelp (2” X 2” or equivalent portion) in water for 30 minutes. Rinse and pat-dry with paper towel or clean kitchen towel.
Soak, wash & pat-dry
4 pieces kelp
3. Thaw fish
If any of the fish is frozen, thaw them in cold salt water (1 tsp of coarse salt for 2 cups of water) or leave it in the fridge overnight. Rinse and pat-dry with paper towel or clean kitchen towel.
Rinse & pat-dry
5. Prepare garlic and green onions
Peel and mince 4-5 cloves of garlic and finely chop 3 green onions.
Mince 4-5 cloves garlic
Chop 3 green onions
6. Cut tofu
Rinse about ½ tofu block (about 200g) under running water. Pat-dry with paper towel or kitchen towel. Cut tofu into ¾” (or 1 cm) thick rectangles.
Rinse & dry
7. Pan-fry tofu
Lightly coat a non-stick pan with vegetable oil. Pre-heat on medium heat for a minute. Cook both sides of the tofu pieces until golden. *Don’t preheat too long. The oil might splash when you add tofu to the pan.
Pre-heat a pan
8. Flatten napa cabbage
Flatten 3 napa cabbage leaves by gently tapping with the back of a knife.
3 napa cabbage leaves
9. Salt napa cabbage
Sprinkle salt and let it sit for 10 min.
Let it sit
10. Rinse & dry napa cabbage
Rinse the napa cabbage leaves and pat-dry with paper towel or clean kitchen towel.
Rinse and pat-dry
11. Cut & season zucchini
Wash and slice ⅓ of a zucchini (about 150g) into rectangular shaped pieces (roughly 2” X 1½”). Sprinkle salt and pepper on both sides If the surface gets moist, pat-dry with paper towel or clean kitchen towel before coating with batter.
Wash & slice
12. Make jeon batter
Make jeon batter by mixing 1 cup of buchimgaru (Korean pancake mix) & 1 cup of cold water. You can use wheat flour or rice flour instead of buchimgaru. But buchimgaru gives more flavor and crispier texture.
13. Pre-heat a pan
Preheat a non-stick pan with vegetable oil on medium to high heat for a minute.
Preheat a pan
14. Coat napa cabbage with batter
Dip a leaf of napa cabbage in the batter and place it in the pan.
Coat napa cabbage leaf
Place in the pan
Coat the rest of nappa cabbage leaves with the batter and add to the pan, allowing the leaves to overlap. Do this quickly. Once the batter is cooked they won’t sick together. Let it cook on medium to hight heat until the bottom is golden for about 2-4 minutes.
Coat remaining leaves
Flip the nappa cabbage leaves and cook until the bottom is golden for about 2-4 minutes. Set it aside on paper towel or a strainer to drain fat.
17. Make kelp & zucchini jeon
Add more oil to the pan. Coat kelp and zucchini with the batter and cook both sides until golden.
Coat kelp with batter
Cook each side
18. Drain fat
Set it aside on paper towel or strainer to drain fat.
19. Prepare pollock
Cut pollock fillet into a large bite sized pieces. Wipe any moisture using paper towel or kitchen towel.
20. Dredge pollock
Lightly dredge pollock pieces in flour.
Dredge pollock in flour
21. Coat with egg
Beat an egg and season with a pinch of salt and pepper. Dip the flour dredged pollock into the egg mix.
Beat egg with
Dip pollock into egg
22. Pan-fry pollock
Preheat a non-stick pan with vegetable oil on medium to high heat for a minute. Add coated pollock pieces into the pan. Cook until the bottom is golden for 2-4 minutes. Flip and cook the other side until golden for 2-4 minutes.
23. Prepare fish and beef
Cut the shark fillet, octopus and beef into roughly 2” X 1” pieces. Thread each kind onto a skewer (optional).
Cut 2” X 1”
On to skewers
24. Skewer mackerel
Thread a whole mackerel onto a skewer (optional).
Mackerel onto skewer
Pour water into a steamer and bring to boil. Line the steamer with clean cloth (optional). Once the water starts to boil, add the fish and beef skewers into the steamer. Close the lid and let it steam for 10-15 minutes or until all the fish and meat are cooked through. If the octopus is pre-cooked, add it in the last few minutes. Remove all from skewers before serving. Cut mackerel into 4 pieces.
Steam fish and meat
26. Cut napa cabbage jeon
Once the napa cabbage jeon is cooled, cut it into roughly 2” X`1” pieces.
Cut napa cabbage jeon
into 2” X`1”
27. Make sauce
In a bowl, mix 6 tablespoons of soy sauce, 3 spoons of water, 2 teaspoons of sesame oil, 1 teaspoon of minced garlic, 2 tablespoons of chopped green onions and 1 teaspoon of sesame seeds (optional). Place the sauce into 4 small sauce bowls to serve with 4 bibimbap at the end.
28. Heat stone bowls (optional)
OPTIONAL: Coat 4 stone bowls with vegetable oil or sesame oil and place a bed of rice (short grain rice/sticky rice) at the bottom of stone bowls and leave them on LOW heat for 15-20 min (or until golden brown crust is formed at the bottom). This is optional. You can just place rice without heating it up. You can use a brass bowl or any other large bowl if you like.
Coat stone bowl with oil
Place a bed of rice
Low Heat 15 min
(golden brown crust)
29. Top with ingredients
Arrange toppings in each bowl so that contrasting colors are beside each other. You don’t have to completely fill up the bowl. Bibimbap bowls are big so people can mix the content without making a mess. If you are a small eater, use a smaller amount of rice. For this bibimbap, you can only add vegetable namul’s in the bowl and serve the rest on the side.
Top with ingredients
Serve on the side