The super bowl
A classic dish in both North and South Korea is the healthy, easy-to-make and absolutely delectable Bibimbap. The word literally means “mixed rice”. Bibimbap is served as a bowl of warm white rice topped with sautéed vegetables and gochujang (chili pepper paste).
A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. The real beauty of the Bibimbap lies in its simplicity and the colours it packs in a bowl of nourishment.
Ingredients
2 cups medium-grain Korean (or Japanese) rice, cooked
1 large cucumber, julienned
1.5 cups bean sprouts boiled
1.5 cups spinach, boiled and squeezed of excess water (3/4 pounds before cooking)
2 carrots, julienned and sautéed
4 shiitake mushrooms sliced
1 zucchini, julienned
1/2 pound beef
Fried egg as a topping (optional)
2 tbsp sesame oil
Sesame seeds
Method
Prepare a large platter to put all your ingredients on. Mix bean sprouts with 1 clove of minced garlic, sesame oil and a pinch of salt. Put it on the platter.
Mix boiled spinach with a pinch of salt, 1 tsp of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
Sprinkle julienned zucchini with a pinch of salt, and mix. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
Slice shiitake mushrooms and sauté. Add some sesame oil, and put it on the platter. Put sautéed carrot on platter.
On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbsp of sugar, a little grounded black pepper, and sesame oil.
Put it on the platter.
Make an egg sunny side up.
Put your rice in a big bowl, and attractively display all your vegetables and meat. Place the sunny side up egg on the center.
Serve it with sesame oil and hot pepper paste.
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