Friday, September 9, 2016

Bibimbap - Korean mixed rice

On YT you find different versions of this Korean dish. I made a mixture of Sortedfood and Maangchi´s recipes. The preparation time is long, you have to fix many different components. And your lucky when you have a dishwasher. There a so many bowls and pans to clean. But it is worth the work.

Together with a couple of friends you can make a lot more things to go on top of your rice, share the work and have fun with it.  You can use then different kinds of meat and much more veggies. Everybody can pick their favourite and enjoy a heartwarming dish.

recipe for 2:
1 cup precooked rice
125 g pork mince
125 g beef mince
2 spring onions
3 cloves of garlic
3 cm fresh ginger
dark sesame oil
light sesame oil
soy sauce
1/2 tsp dried Korean chili flakes
Gugonyang brown rice and red chili paste
toasted sesame seeds
fresh coriander
1/2 cucumber
1 tbsp sugar
1 tsp salt
2 tbsp cider vinegar
2 tbsp water
200 g baby spinach
1 carrot
150 g mungbean sprouts
2 eggs

When you don´t have leftover cold rice, start with the rice and let it cool down completely.


With a sharp knife cut strips off the cucumber without the wet middle bit. Cut the strips into matchsticks. Mix water, vinegar, sugar and salt and toss the cucumber in and set aside.

Clean the spinach and place it into a large bowl. With a kettle pour enough boiling water over it until it is submerged. Let it wilt,  then drain the water and squeeze the excess water out. Chop roughly and pour dark seseame oil over it, and some pepper and salt.

Peel the carrot and make matchsticks. Pour boiling water over them and give them some minutes. Drain and add light sesame oil and seasoning.

The mungbean sprouts need 30 sec in boiling water, drain them, wash them in cold water and pour soy sauce over them.

Chop both spring onions, take a bit of the green away for decoration later, chop garlic and ginger.

Use a nonstick pan with a little oil and brown the minced meat, make it crumbly, when it has got some colour add the onion, garlic and ginger and cook it together. Season with soy sauce, Korean chili flakes and pepper.

In an other pan in sesame oil heat the rice until it is a bit crunchy.

In a small pan, toast the sesame seeds first, get them out, add sesame oil and fry the eggs. The white should be crispy and the yolk a bit runny.

Chop the coriander.

Divide the rice into 2 bowls, top with the things you´ve made, get a good dollop of chili paste and the sesame seeds on, dress with onion green, coriander and the fried egg  and MAKE A PHOTO!


When you eat it, take your chopsticks and stir everything together in the bowl and enjoy!

No comments:

Post a Comment