Bibimbap (mixed rice with vegetables)
This dish is one of the most popular Korean dishes. It literally translates to mixed rice and is filled with a mix of veges. Meat can be added if you wish.
Serves 4 Preparation 3045 minutes Cooking 15 minutes
Fresh
2 carrots, julienned
1 red pepper, thinly sliced
1 courgette or a summer squash (preferably Korean), sliced into half moons
150g sesame spinach (see below) 150g sesame bean sprouts (see below) 4 fried eggs
Spices salt and ground black pepper
Pantry
11⁄2 Tbsp grapeseed oil
600g cooked sushi rice, divided 4 ways 4 tsp toasted sesame oil spicy gochujang dressing (see below)
Sesame bean sprouts (sukju maul muchim) Serves 4 as a side Preparation 5 minutes Cooking 5 minutes
Fresh
485g mung bean sprouts 1 spring onion, finely chopped 11⁄2 teaspoons crushed garlic
Pantry
12 tsp toasted sesame seeds 2 Tbsp toasted sesame oil 1 tsp soy sauce
1 Tbsp vegetable oil
Sesame spinach Serves 4 as a side Preparation 5 minutes Cooking 5 minutes
Fresh
500g spinach
1 spring onion, finely chopped 13 tsp crushed garlic
Pantry
12 tsp toasted sesame seeds 2 Tbsp toasted sesame oil 2 tsp soy sauce
Spicy gochujang dressing Makes 60ml
Preparation 5 minutes
Pantry
4 Tbsp gochujang (red pepper paste) 2 Tbsp rice vinegar
1 Tbsp granulated sugar
1 tsp toasted sesame oil
1 tsp toasted sesame seeds
1 tsp brown rice syrup
Method
Heat the grapeseed oil in a frying pan and saute the carrots with some salt and pepper for 12 minutes. Set aside. Repeat with the red pepper and courgette and set aside after sauteing each item.
Divide the rice between 4 bowls and top with the sauteed vegetables, Sesame Spinach, Sesame Bean Sprouts and a fried egg. Drizzle 1 teaspoon of the sesame oil over each bowl.
Drizzle each bowl with the Spicy Gochujang Dressing to the individuals spice level and mix together all the ingredients in the bowl before serving.
Sesame bean sprouts (sukju maul muchim)
Bring a large saucepan of water to the boil. Blanch the bean sprouts for 30 seconds, then drain and squeeze to remove any excess water.
Combine the remaining ingredients in a medium bowl, add the blanched sprouts and mix to combine. Store in an airtight container in the fridge for up to a week or serve immediately. Sesame spinach
Bring a large saucepan of water to the boil. Blanch the spinach for 30 seconds, then drain and squeeze to remove any excess water.
Combine the remaining ingredients in a medium bowl, add the blanched spinach and mix to combine. Store in an airtight container in the fridge for up to a
week or serve immediately.
Spicy gochujang dressing
You can use this dressing for any noodle or rice dish to add a little sweet and spicy flavour. Combine all the ingredients in a small jar and stir until thoroughly combined. This will keep for up to 2 weeks in the fridge.