Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bean sprouts
Cucumbers
Radishes
Spinach
Aubergine and squash
Tofu
Side dishes
How it's done
Bean sprouts
Blanch the bean sprouts in salted water for approx. 1 min., rinse with cold water, drain well, transfer to a bowl. Add the mirin and all the other ingredients up to and including the chilli flakes, mix, cover and chill for approx. 30 mins.
Cucumbers
In a bowl, mix the cucumbers with all the other ingredients up to and including the pepper, cover and chill for approx. 30 mins.
Radishes
In a bowl, mix the radishes with all the other ingredients up to and including the salt, cover and chill for approx. 30 mins.
Spinach
Heat the oil and sesame seeds in a wide pan. Add the spinach, sauté until wilted, set aside.
Aubergine and squash
Place the aubergine (cut side up) on a baking tray lined with baking paper, score several times. Place the squash alongside, season both with salt, drizzle with oil.
Roast for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly. Cut the aubergine into pieces, mix in a bowl with half of the rice syrup and half of the soy sauce, set aside. Mix the squash with the rest of the rice syrup and soy sauce, mirin, chilli flakes and paprika, mash the squash into a puree using a fork.
Tofu
Combine the oil, rice syrup and soy sauce. Add the tofu, mix and leave to infuse briefly. Drain the tofu, fry in a non-stick frying pan for approx. 2 mins. on one side, turn the tofu, add the garlic, finish cooking for approx. 2 mins. Add the sauce. Mix in the ginger and chilli flakes, plate up. Garnish with the spring onions.
Side dishes
Cook the rice in salted water according to the packet instructions. Transfer the rice to a bowl, mix in the sesame seeds. Plate up the avocado, drizzle with lemon juice and garnish with coriander.
Serve: | Bibimbap tastes best when the rice is warm and the toppings (which don't all have to be hot or a certain temperature) are then mixed in as described. One portion equates to approx. 200 g of cooked rice (approx. 70 g uncooked) and approx. 1 tbsp of each topping. All the ingredients are then mixed thoroughly with chopsticks and eaten with a spoon. |
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