A-Bi-Bim-Bap-a-Bi-Bim-a-Bip-Bam-Tang

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You know, they had me at “comfort-food”.

Was alerted to the existence of this dish via the The Guardian. Apparently the Korean equivalent of Bubble & Squeak, i.e a good user-up of left-over rice and other meat and vegetable dishes, which is something I’m also a real sucker for.

(I don’t create left-overs. I create dishes with the sole intention of providing left-overs which can then be converted into the proper meal I was intending to create all along).

(Hey, it’s a hobby).

http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/18/bibimbap-korean-dish-comfort-food

Picked up a couple of additional ideas from here.

http://mykoreankitchen.com/2013/07/12/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/

IMG_4832[1]

Not sure how authentically Korean this is, and I’m lacking the frankly fabulous-looking gochujang (http://www.thekitchn.com/ingredient-spotlight-gochujang-165083), but hey cheap chilli-sauce is still warming and as it’s sleeting outside I’m not about to get too precious about it.

Essentially, I’m creating a bunch of little side-dishes to go into the mix. All the stir-frying below is into a small amount of highly-heated vegetable oil. Don’t be put off by the number of separate dishes, they’re all very straight-forward, and of course you can substitute pretty much whatever dishes you prefer from this kind of cuisine. When I completed each mini-dish I added it to a large dry frying-pan, which was on the lowest hob heat, to keep it warm; substitute other methods as you wish!

Pre-heat the oven to medium-high.

Put a decent amount of white rice onto boil. When cooked, drain and rinse in boiling water to remove the starch.

Break two eggs into a bowl and beat.

Slice half a cucumber in half length-ways, then thinly slice the two parts width-ways. Mix with finely chopped garlic and spring onion. Salt, and leave for 10-15 minutes, then squeeze out the additional moisture. Set aside.

Chop the base off a handful of sprouts, then slice thinly. Marinade in coriander and soy sauce for 10-15 minutes.

Take four chestnut mushrooms. Slice thinly, mix with finely chopped garlic and spring onion, and stir fry for a few minutes until golden. Set aside.

Julienne half a large carrot (i.e. cut it into thin sticks). Stir fry with a handful of mange tout and a dash of salt. Take off the heat while still slightly crunchy and set aside.

Coat the bottom and sides of a stoneware casserole dish with sesame oil. Put on the lid and place in the oven to heat the oil.

Stir-fry the marinated sprouts until golden, set aside.

Thinly slice a medium leek width-ways. Stir fry with a handful of cashew nuts and a dash of sesame oil. Set aside.

Take the pot out of the oven. Layer the rice at the bottom, ideally it should start to crackle in the hot oil. Then layer the various vegetables over it. Pour over the beaten egg, then a dash of chilli sauce.

Heat in the oven, uncovered for 10-15 minutes, until the egg is cooked. Serve. Before eating thoroughly mix all the ingredients in your dish with each other.

Shovel it down yer!

Additional suggestions: slice half a courgette, add garlic and spring onion and salt in the manner of the cucumber above, only then stir fry before adding to the main pot.

Stir-fry cubed tofu in a little sesame oil, or use ready-cooked leftover tofu from another dish.

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2 responses »

  1. Thank Korea for creating such a fab dish! I did this again tonight, but instead of splashing the raw egg over the top, mixed beaten egg with coriander and paprika, then stir-fried some Quorn chicken pieces until golden (you could substitute cubed tofu), poured the spiced egg over them and stirfried until nicely scrambled. Made a nice addition to the pot!

    This is definitely a good one if you’ve only got a handful of *this* veg and a few slices of *that* veg left in the fridge….

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