When Nick chose his next Cooking Class dish, no one had heard of it (and don’t ask me to say it, because I’m sure my Australian accent does it no justice, I’ve already spelt it wrong a couple of times).
It was described to me as a Korean stir-fry without the actual stir-fry. More of a combination of flavoured vegetables and some beef all cooked separately, then laid onto each person’s bowl of rice, with a fried egg with soft yolk placed on top. Break the yolk and eat different sections, or mix and match.
It took a bit longer to make then we expected. We had to cook each part separately in the wok, although it was worth it, and the hot rice helped heat up anything that had cooled slightly. Nick was happy with it too, saying it was quite similar to what he had previously tried (even though he’s only tried it once or twice).
Bi Bim Bap
(Recipe adapted from Maangchi)
For 4- 6 servings
1 tablespoon butter
2 cups rice
3 cups boiling water
a package of bean sprouts
a bunch of spinach, sliced in long strips
2 zucchinis, peeled and cut into long thin slices
8 Shiitake mushrooms (if they are dried, you need to soak them for 2 hours), sliced thinly
200 grams of ground beef (about half a pound), or diced beef
3 carrots, peeled and cut into long thin slices
6 cloves garlic
sesame seeds, sesame oil, and vegetable oil
A platter for vegetables
Green onion sauce
4 green onions
½ cup soy sauce
1 tablespoons sesame seeds
2 teaspoon sugar
1 tablespoon sesame oil
Rinse bean sprouts 3 times and put them in a pot with a cup of water. Add 1 teaspoon of salt and cook for 20 minutes. Half way through add 1 clove of minced garlic, sesame oil and a pinch of salt. Drain and place on platter.
Heat a medium saucepan on medium/high heat. Add butter and then stir in rice to coat. Add a few pinches of salt, stir, then add boiling water and stir. Once water has come back to the boil, turn down to as low as possible, place the lid on and cook for 15-20 minutes.
Put spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 teaspoon soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter.
Sprinkle zucchinis with a pinch of salt and mix together. A few minutes later, sauté zucchini in a wok over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
Sauté shitake mushrooms with 1 teaspoon of vegetable oil in wok. Add 2 teaspoons of soy sauce and 1 or 2 teaspoons of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
Add some oil to the wok and cook ground beef. Add 4 cloves of minced garlic, 1 tablespoon of soy sauce, ½ tablespoon of sugar, a little grounded black pepper, and sesame oil. Place on platter
Sauté carrots it for 30 seconds and put it on the platter.
Add a little butter to a pan and cook eggs with sunny side up. (Crack into pan and cook until egg white cooked and yolk still runny).
For the sauce, add all ingredients together and mix.
Spoon rice into bowls and attractively display all your vegetables and meat. Place the sunny side up egg on the centre. Serve it with green onion sauce, sesame oil and hot pepper paste. Lastly, mix it up and eat!
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