Bibimbap

 

A Korean classic that we ate regularly when we lived in Korea. The best ones are Dolsot Bibimbap, where they use a super hot stone bowl to put the rice and veggies in - it gives the rice a nice almost burnt crispy crunchiness and keeps everything hot. But it works in a normal bowl.

For two generous portions:

200g short grain rice /sushi rice

1 medium courgette

2 large carrots

200g fresh spinach

100g mushroom

200g beansprouts

2 cloves garlic

1 tbsp sesame seeds, toasted for 5 minutes or so in a hot oven or in a dry frying pan - don't let them burn

sesame oil

soy sauce

2 eggs

Other proteins of choice eg salmon, beef mince fried with a little garlic and soy, marinated fried or baked tofu, chicken thigh marinated in hot sauce/soy and oven cooked. You only need a small amount per bowl.

For the kochujang sauce (you may need more, depending on how much people like):

1 tbsp kochujang

1 tsp soy sauce

1 tsp maple syrup

small clove garlic, crushed

dash rice wine vinegar

water to thin slightly

1. Prepare all the veggies - cut the courgette lengthways in quarters, then into thin slices. Put in a colander and sprinkle with coarse salt, then set aside for 15 minutes.
2. Peel and cut the carrots into matchsticks.
3. Wash, dry and thinly slice the mushrooms.
4. Wash the spinach and beansprouts.
5. You can use different veggies, depending on what is available. Swiss chard is good as is onion. I have also saved time by frying it all together like a stir fry, in vegetable oil and sesame oil, then adding soy sauce and more sesame oil to taste. Not authentic, but when it's all mixed up anyway it tastes the same.
6. Prepare and cook the rice: rinse it several times in cold water, then leave to soak in cold water for about 30 minutes. Drain and put in a heavy based saucepan with a tight-fitting lid  (preferably non-stick to help when cleaning up). Pour in 250ml cold water (125ml of water for every 100g rice), then bring to the boil with the lid on. Reduce the heat and cook for 10 minutes, importantly not removing the lid at all, then take it off  the heat and leave it for another 10 minutes, again without removing the lid. Alternatively use a rice cooker - I wish I had one.
7. Rinse and drain the courgettes. Bring a large pan of water to the boil, then blanch the courgettes for 1 minute. Remove from the water with a slotted spoon, drain them in a colander, then toss them with a dash of sesame oil and soy sauce.
8. Bring the pan of water back to the boil, drop in the beansprouts and cook them for about 3 minutes. Drain and toss them in a little sesame and soy sauce.
9. Cook the carrots for about 1 and half minutes in the microwave with a tablespoon of water. Drain them and toss them in the same sesame soy sauce mix.
10. Fry the mushrooms a little sunflower oil, adding some crushed garlic if you like.
11. Tip the mushrooms into a dish, then put the spinach in the frying pan and let it wilt over a low heat until it looks cooked - press it in a sieve to get the excess liquid out, then toss in sesame and soy sauce.
12. It doesn't matter if the veggies are at room temperature - the rice should be hot though.
13. Fry the eggs.
14. Assemble the bibimbap - put the rice into warmed bowls, top with the fried egg, then arrange the veggies around the edge. Sprinkle with toasted sesame seeds. 
15. Stir together the ingredients for the kochujang sauce - allow each person to put as much of it as they like into their bowl, depending on how spicy they like it. Give it all a good stir and devour.