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Friday, August 12, 2022
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    Hooked on ‘bibimbap’

    Holly Ford

    ANN/THE KOREA HERALD – Classic bibimbap, made with an array of vegetables, beef, and the savoury bibimbap sauce, represents the best of Korean food.

    The colourful display of vegetables makes this world-famous Korean mixed rice dish a wholesome and healthy meal.

    This bibimbap recipe can become vegetarian or vegan if you omit the beef and egg.

    Once you have had a bibimbap experience, you’ll be hooked. And you can totally make a scrumptious Korean bibimbap at home with this easy recipe.

    INGREDIENTS

    For bibimbap sauce
    – Four tablespoons Korean chili paste (gochujang)
    – One tablespoon Korean plum extract (maesil cheong)
    – Two tablespoons corn syrup, or one tablespoon sugar
    – One tablespoon sesame oil
    – One tablespoon toasted sesame seeds

    For bibimbap
    – Six cups cooked white rice
    – Six eggs
    – 450 grammes ground beef bulgogi

    For bibimbap vegetables
    – 450 grammes soybean sprouts
    – 450 grammes Korean radish, sliced into thin matchsticks
    – Two small zucchini, sliced
    – One bunch watercress, sliced
    – 180 grammes shiitake mushrooms, thinly sliced
    – Two carrots, sliced into thin matchsticks

    For vegetable seasonings
    – Three tablespoons minced garlic
    – Two tablespoon Korean soup soy sauce (gukganjang)
    – Two to three teaspoons salt
    – Two tablespoons sesame oil
    – Two tablespoons toasted sesame seeds
    – One green onion, finely chopped

    INSTRUCTIONS

    For the bibimbap sauce
    To make the bibimbap sauce, combine all the ingredients in a bowl and mix well; set aside.

    For the bibimbap vegetables
    1. For the soybean sprouts, blanch them and drain. Season with a mixture of one teaspoon minced garlic, two teaspoons Korean soup soy sauce, pinch salt, one teaspoon sesame oil, two teaspoons sesame seeds, and two tablespoons finely chopped green onions. Toss well.

    2. For the radish, slice into thin matchsticks. Heat one tablespoon oil in a skillet over medium heat. Add the two teaspoons of minced garlic and cook for 30 seconds. Add radish slices and a couple pinches of salt, and toss well. Cover with a lid and cook until soft, about two minutes. Drizzle two teaspoons of sesame oil. Taste and add more salt if needed.

    3. For zucchini, heat one tablespoon oil in a skillet over medium heat. Add two teaspoons garlic, zucchini slices, and salt. Stir fry until soft, about one to two minutes. Add two teaspoons sesame oil and one teaspoon sesame seeds.

    4. For watercress, heat one tablespoon oil in a skillet over medium heat, add the two teaspoons of minced garlic and watercress; stir fry for one minute. Drizzle two teaspoon Korean soup soy sauce and cook until wilted.

    5. For mushrooms, heat one tablespoon oil in a skillet over medium heat, add the two teaspoons minced garlic and the mushrooms; stir fry for one minute. Drizzle two teaspoon Korean soup soy sauce and cook until soft. Sprinkle in one teaspoon toasted sesame seeds at the end and toss.

    6. For carrots, heat one tablespoon oil in a skillet over medium heat. Add carrot and salt and toss together for 30 seconds. Pour in two tablespoons water to create steam and cover with a lid immediately. Cook for one to two minutes until soft. Sprinkle one teaspoon toasted sesame seeds at the end and toss.

    7. For eggs, heat oil in a skillet and fry eggs to sunny-side up.

    Assembling bibimbap
    1. Put the desired amount of rice in the bottom of a large serving bowl.

    2. Arrange the vegetables on top of the rice in alternating colours for a good visual presentation. Put the meat in the centre and a sunny-side up egg on top.

    3. You can either drizzle the bibimbap sauce (about two tablespoon) directly over the rice bowl, or you can put the sauce in a small sauce bowl on the side next to the bibimbap so that your guests can add the sauce directly to the bowl.

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