Bibimbap (A Classic Korean Rice Dish) By Chef Raphael – H&S Recipe Of The Week
Making Cooking Easy: The Best Of Chef Raphael
For those new to Korean cuisine, this classic Korean rice dish, Bibimbap, is a must-try. Though it may appear complex with its variety of toppings, this simplified recipe makes it easy to prepare. Bibimbap is traditionally served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chilli pepper paste). To enhance the dish, an egg and sliced meat (usually beef) are commonly added, stirred together just before eating. This recipe by Chef Raphael is perfect for anyone who loves bold flavours and vibrant, colourful dishes.
Chef Raphael – Bringing The Culinary Experience To Your Home
BIBIMBAP (A Classic Korean Rice Dish)
BIBIMBAP (A Classic Korean Rice Dish)
INGREDIENTS For The Rice
½ cup rice
¾ water
Salt to taste
INGREDIENTS For The Cucumber
1 cucumber
2 tsp salt
1 Tbsp honey
A pinch of the Korean chilli flakes (Gochugaru)
INGREDIENTS For The Carrots
2 carrots
2 Tbsp sugar
½ cup plum vinegar or any vinegar
A pinch of Korean chilli flakes (Gochugaru)
INGREDIENTS For The Bok Choy
1 onion sliced
2 Tbsp sesame or ginger oil for cookinf
1 head of bok choy
Salt to taste
INGREDIENTS For The Oyster Mushrooms
2-3 oyster mushrooms
Black pepper to taste
3 Tbsp Korean soy sauce
1 Tbsp sesame or ginger oil for cooking
INGREDIENTS For The Beef Fillet
100g beef fillet steak
Black pepper to taste
Salt to taste
Small piece of fresh ginger grated
2 cloves of garlic freshly grated
3 Tbsp Korean soy sauce
INGREDIENTS For The Gochujang (Bibimbap Sauce)
½ cup Korean chilli flakes
¼ cup Vinegar (rice or any other)
2-3 Tbsp Sugar
¼ cup sesame oil or ginger oil
A small piece of ginger freshly grated
2 cloves of garlic freshly grated
2 tbsp water
INGREDIENTS For The Sunny Side Up Egg
1 egg
Pinch of Korean chilli flakes
Salt to taste
A dash of sesame oil
INGREDIENTS For The Garnish
1 tsp sesame seeds
METHOD
STEP 1
For the rice, boil the rice in water with some salt, and once cooked, remove and keep aside.
STEP 2
For the cucumber, cut cucumber into half inch slices and then make small cuts onto the cut slices and add lots of salt and leave for a few minutes. The salt will allow any excess water from the cucumber to be removed. Wash the slices in drinking water, then add salt, honey & Korean chilli flakes and toss and leave aside.
STEP 3
For the carrots, cut carrots into long thin strips (juliennes), then add the sugar, vinegar and Korean flakes and toss and keep aside.
STEP 4
For the bok choy, In a pan add some oil, then add the onions and fry for a min then add the bok choy and some salt and cook until the bok choy wilts, but the stem is still firm. Remove on to a plate and keep aside.
STEP 5
For the oyster mushrooms, with your hands tear the mushroom roughly into even pieces, add some soy sauce, then cook on a hot pan with some oil until slightly browned on both sides (no longer than 2 minutes). Add the pepper, mix and remove to a plate or bowl.
STEP 6
For the beef fillet, cut the beef fillet into thin slices, then add the soy sauce, salt, pepper, ginger and garlic, and cook on a hot pan with some oil. Once meat is cooked on both sides, remove and put aside.
STEP 7
For the gochujang, in a bowl, mix all ingredients together until a thick sauce (paste like consistency) is ready.
STEP 8
For the egg, fry the egg sunny side up in some oil, making sure the yolk is still runny and not fully cooked through. Remove on to a plate and add some salt and chilli flakes & keep aside.
STEP 9
To assemble the dish, first add boiled rice in a serving bowl, then with a spoon add the sauce on top of the rice in bits and pieces, then arrange portions of each, by adding the mushrooms on one side, then the cucumbers next to the mushrooms, then the carrots next to the cucumbers, and then the beef. Finally, add the sunny side up egg on top, and some more sauce all over.
Garnish with sesame seeds and serve hot!
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