Jul 22, 2013

Bibimbap

Bibimbap

This tastes so good, it is ridiculous! How’s that for an opener.

When I signed up for the foodblog swap—a fun concept between a group of Dutch foodbloggers who cook something from each others blog—I was real happy to have been dealt Ellen’s blog, In My Red Kitchen. Had a hard time picking just one recipe… girlfriend can cook!

While perusing her blog, my eye was drawn to something called Bibimbap. What a fun name, but what is it? Apparently it’s a Korean rice bowl with vegetables, beef and an egg topped with hot sauce. That description doesn’t do it justice, though. Made it and fell passionately in love with it. So did J-man, who was eating the ingredients right from underneath my hands as I cooked it. Had to rap some knuckles.

Now, this is yin and yang. This is what pure food is supposed to taste like. There’s this perfect balance going on in the bowl between textures and flavours: sweet, spicy, savoury, mellow, salty, crunchy, soft and creamy all in one bowl. It’s fast to cook, you can use whatever vegetables you have on hand (zucchini will be great as well!) and it’s beautiful to boot.

Traditionally, a raw egg is stirred into the dish as a finishing touch. Yeah, well, ehmmm… let me tell you that I’m all for maintaining tradition, but raw eggs are a bridge too far for me, so a fried egg it was.

You gotta try this recipe or you’ll be missing out. Really. Promise me you will!

 

Ingredients:

cooked white rice
9oz/250gr ground beef (mine was pork/beef)
1 medium carrot
1/2 cucumber
3oz/80gr spinach
1 cup bean sprouts
6 shiitake mushrooms
2 spring onions
4 tbsp brown sugar
4 tbsp soy sauce
1/2 tsp ground coriander
2 garlic cloves
1/2 tsp chili flakes
1/2 tbsp grated ginger
2 eggs
1 or 2 tsp sesame oil
1 or 2 tsp chilli and garlic oil
hot sauce (Gochujang or a hot sauce of choice)

 

Directions:

Turn all the vegetables into match sticks. Or Julienne, if you will.
Bibimbap

Grate the ginger and garlic and mix it with the chilli flakes and brown sugar.
Bibimbap

Pour in the soy sauce and the ground coriander was my addition. Love that stuff.
Bibimbap

I used a non-stick pan and used about a tsp sesame oil. Ellen uses 1 tbsp. Mine is very potent and quickly takes over.
Bibimbap

Brown the ground beef while breaking it up. Cook until it just loses its pinkness.
Bibimbap

Pour in the divine sugar soy sauce.
Bibimbap

Stir well and give it a gentle simmer.
Bibimbap

Until most of the sauce has been reduced and heavily coats the meat. Man, this is good, J-man was eating it from under my hands.
Bibimbap

 
Clean out the pan.
 

Heat the chilli & garlic oil (or any kind of oil, really) and stir fry the carrots for a minute or so.
Bibimbap

Transfer the carrots to a plate and repeat with the shiitake mushrooms.
Bibimbap

Give the bean sprouts 30 seconds as well.
Bibimbap

And finally you stir-fry the spinach until it wilts. This will go really fast.
Bibimbap

Cook the eggs until the eg-whites have set. Do not brown them, you hear me! Not the slightest hint of brown should be seen.
Bibimbap

Put the warm rice in a bowl and carefully place the egg on top, and for Pete’s sake; keep the yolk whole!
Bibimbap

 
Arrange the remaining ingredients around the (intact!) yolk, drizzle a little hot sauce all over and serve immediately. Keep in mind that while you serve the bowl like this, all ingredients should be thoroughly stirred together before eating!
 

Thanks for letting me borrow the recipe, Ellen, it’s delicious!
Bibimbap
 

Bibimbap
Ingredients
    cooked white rice
    9oz/250gr ground beef (mine was pork/beef)
    1 medium to large carrot
    1/2 cucumber
    3oz/80gr spinach
    1 cup bean sprouts
    6 shiitake mushrooms
    2 spring onions
    4 tbsp brown sugar
    4 tbsp soy sauce
    2 garlic cloves
    1/2 tsp chili flakes
    1/2 tbsp grated ginger
    1/2 tsp ground coriander
    2 eggs
    1 or 2 tsp sesame oil
    2 tsp chilli and garlic oil
    hot sauce (Gochujang or a hot sauce of choice)

Directions
    Turn all the vegetables into match sticks. Grate the ginger and garlic and mix it with the chilli flakes, ground coriander, brown sugar and soy sauce. Use a non-stick pan and heat the sesame oil. Brown the ground beef while breaking it up. Cook until it just loses its pinkness. Pour in the sauce, stir well and let it simmer until most of the sauce has been reduced and coats the meat.

    Clean out the pan, heat the chilli & garlic oil (or any kind of oil, really) and stir fry the carrots for a minute or so. Transfer the carrots to a plate and repeat with the shiitake mushrooms. Give the bean sprouts 30 seconds as well and finally you stir-fry the spinach until it wilts. Cook the eggs until the eg-whites have set. Do not brown them!

    Put the warm rice in a bowl and carefully place the egg on top. Arrange the remaining ingredients around the (intact!) yolk, drizzle a little hot sauce all over and serve immediately. Keep in mind that you while serve the bowl like this, all ingredients should be thoroughly stirred together before eating!

Meal type: Main Course, Korean
Servings: 2 big eaters 4 regular eaters
Copyright: © kayotickitchen.com