Korean bibimbap

Name: Korean bibimbap
Prep time: 90 min
Total time: 160 min
Yield: 4
Ingredients: 2 ½ tbsp rice syrup; 200 g tofu, plain; 1 aubergines; 1 avocados; 150 g leaf spinach; 2 spring onions incl. green parts; 2 cm ginger; 1 garlic; ½ bunch coriander; 300 g squash; 1 limes; 150 g bean sprouts; 50 g radishes; ½ tsp hot paprika; 100 g mini cucumbers; 5 tbsp toasted sesame oil; 140 g whole-grain rice; 1 tsp chilli flakes; 2 tsp Himalayan salt; 3 ½ tbsp mirin (rice wine); a little pepper; salt; 4 tbsp black sesame seeds; 2 tbsp lemon juice; 2 tbsp soy sauce

This recipe includes various components but is well worth the extra work for anyone interested in the world of bibimbap (the word literally means mixed rice). You don't have to prepare all of the toppings in this recipe, but the more you make, the more diverse your bibimbap experience. In South Korea, as soon as all of the toppings are on the rice, bibimbap is mixed thoroughly with chopsticks (not a fork so as not to crush the ingredients) and then eaten with a spoon. You simply have to try it! This recipe is completely vegan. In South Korea, bibimbap is usually topped off with a fried egg with a soft, warm yolk, giving the dish a more creamy texture once all the ingredients are mixed together. I have chosen to use avocado in place of the egg. Together with the squash & chilli puree, this gives the dish its creaminess.

Ingredients

4 person

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

150 g bean sprouts

salted water, boiling

¾ tbsp mirin (rice wine)

1 tsp toasted sesame oil

1 tsp soy sauce (or tamari)

¾ tbsp black sesame seeds, toasted

a little pepper

a little chilli flakes

Cucumbers

100 g mini cucumbers, thinly sliced

½ lime, use only the juice

¼ tsp ginger, grated

2 tsp black sesame seeds, toasted

1 tsp toasted sesame oil

1 tsp mirin (rice wine)

a little Himalayan salt

a little pepper

Radishes

50 g radishes, thinly sliced

2 tsp rice syrup

2 tsp mirin (rice wine)

1 tsp lime juice

a little chilli flakes

a little Himalayan salt

Spinach

2 tsp toasted sesame oil

2 tsp black sesame seeds

150 g leaf spinach

Aubergine and squash

1 aubergine (approx. 300 g), halved lengthwise

300 g squash (e.g. butternut), cut into approx. 2 cm pieces

1 tsp Himalayan salt

2 tbsp toasted sesame oil

4 tsp rice syrup

4 tsp soy sauce or tamari

2 tsp mirin (rice wine)

½ tsp chilli flakes

½ tsp hot paprika

Tofu

1 tbsp toasted sesame oil

1 tbsp rice syrup

1 tbsp soy sauce or tamari

1 ½ tbsp lemon juice

1 tbsp mirin (rice wine)

200 g tofu, plain, cut into approx. 1 cm slices

1 garlic clove, finely chopped

¼ tsp ginger, grated

a little chilli flakes

2 spring onion incl. green part, cut into rings

Side dishes

140 g whole-grain rice

salted water, boiling

2 tbsp black sesame seeds, toasted

1 avocado, thinly sliced

1 tsp lemon juice

a little coriander, torn

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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.

Good to know

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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