Like most of my culinary adventures, it all started accidentally with my Bibimbap as well.
I’ve realised that I bought not one but two portions of minced beef from my local butcher, and although I cook most of my meals in batches, the prospect of consuming a kilo of meat for one dish did not amuse me. at all. My resourceful instinct took over my braincells and one portion landed in the freezer. The other one landed in the bowl and has been soaked in a basic marinate of sweet soy sauce, honey, garlic, sesame oil. I also grated ginger which added that little extra warmth to the mixture!
I left it all overnight in the fridge which I am glad I did as the marinate did its bit and flavoured the meat so beautifully.
The good thing about this meal is that it is not possible to overdose any of the ingredients when preparing. If you either fry too much meat/veggies or perhaps cooked too much rice, you can always reuse it as a lunch-at-work option ( I do that quite regularly, hence my addiction to batch cooking, actually) or perhaps dinner the day after. Long live leftovers!
To make two portions you’ll need the following ingredients:
For the salad
One cucumber, halved and spiralized
2tbsp of rice vinegar
4 tbsp of sweet soy sauce
2 tbsp of sesame oil
1tbsp of finely grated ginger
a pinch of sugar, a pinch of sesame seeds – toasted
In a small bowl mix all the wet ingredients with grated ginger.
Once ready pour over divided and spiralized cucumber ans sprinkle with sesame seeds.
Place in the fridge for the time being.
For the bibimbap:
2 portions of Nishiki rice (its the best due to its consistency),
a handful of radishes – finely sliced and bathed in vinegar and pinch of sugar,
a handful of chestnut mushrooms – roughly sliced,
1 large carrot halved and cut lengthways into quarters,
2 eggs for frying or egg yolks only – up to your taste and decorating preferences, really.
Cook the rice according to the instructions. Meantime slice thinly the radishes, place them in the bowl and soak in the white or rice vinegar and sprinkle with a pinch of sugar. Mix gently and place in the fridge to cool.
On a heavy bottomed pan, with a glug of sesame oil, fry gently carrot and mushrooms until soften slightly, al dente ideally. Finish with salt and pepper and set aside.
In the same, unwashed pan, add a splash of olive oil and fry the meat stirring occasionally doing so on a low heat. Don’t try frying on a high heat as the marinated meat will more likely burn rather than caramelise, and the taste won’t be as delicious. Trust me, been there, done that 🙂
Once the rice is ready, cover bottom of each and then following the images below, place the carrot, mushroom and pickled radishes on one side and meat on another. Place an egg yolk gently in the middle and finish with either sriracha sauce or the proper Gochujang Korean sauce.
Take the cucumber salad out of the fridge, stir gently and enjoy your undoubtedly delicious Bibimbap!
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