Monday, 13 February 2012 15:26

Guest Blogger Erin: Bibimbap Recipe!

Written by  Erena Digonis
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Bibimbap à Pronounced Bee-beem-bahp is a common rice dish in Korea. It translates roughly as “mixed rice”. It’s a basic meal consisting of rice, vegetables and topped with either egg or meat. Most of the ingredients can be found easily.

This a recipe from the New York Times that I’ve adapted a bit. Since I am hypoglycemic, I usually substitute white rice for brown rice. And if you can’t find Korean gochujang (chili paste), you can substitute it for a different paste/sauce (siracha works well!).

Time: About 1 hour

About 4 cups short-grain rice, rinsed well and drained

1 medium zucchini, julienned, in 2-inch lengths

Salt

4 1/2 teaspoons dark sesame oil

1/2 teaspoon minced garlic

1/2 teaspoon sugar, plus a pinch

1 teaspoon toasted sesame seeds, plus a pinch

1 cup thinly sliced shiitake caps

1/2 teaspoon soy sauce 

4 eggs

1 cup bean sprouts

1 cup packed spinach leaves

1 cup peeled and julienned daikon radish, in 2-inch lengths

1 teaspoon dried hot chili flakes

1 teaspoon vegetable oil

1/4 cup peeled and julienned carrot, in 2-inch lengths

1 tablespoon Korean red chili sauce (gochujang) or other hot chili sauce, more to taste.

1. While the rice cooks, place another medium pot of water over high heat to bring to a boil and put a steaming basket in the pot. Place zucchini in a colander and sprinkle with 1 teaspoon salt; set aside to drain for 10 minutes. Rinse and pat dry with paper towels.

2. Place a medium skillet over medium heat, and add 1 teaspoon sesame oil and 1/4 teaspoon garlic. Add zucchini, a pinch of sugar and 1/2 teaspoon sesame seeds. Sauté 2 minutes, then transfer to a plate; set aside. Wipe out pan and return to medium heat. Add 1 teaspoon sesame oil and remaining 1/4 teaspoon garlic. Add shiitakes, pinch of salt and soy sauce. Sauté 2 minutes, then transfer to a plate; set aside.

3. Steam the bean sprouts until just wilted. Place sprouts in a bowl, and add 1/2 teaspoon sesame oil, pinch of salt and pinch of sesame seeds; set aside. Steam the spinach until it wilts and turns bright green. Then put it into the colander, rinse well with cold water until chilled, then drain, squeezing out excess water. Transfer to a bowl and add 1/4 teaspoon salt, 1/2 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Mix well and set aside. Place daikon in a bowl, and add hot chili flakes, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and a pinch of salt. Mix well and set aside. 

4. Fry 4 eggs sunny side up.

5. In 4 separate bowls, place ¾ C of rice at the bottom then, arrange vegetables on top in wedge-shaped piles (like pizza slices), topping with julienned carrots and place the egg on top. Add chili sauce and toss mixture gently to combine ingredients.

Yield: 4 servings.

Note: Vegetables may be prepared and stored, covered and refrigerated, for up to 2 days before serving.

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