Bibimbap
This is not quick, but if you prepare the vegetables, sauce and marinade in the morning (or even the day before), it's not taking forever. I have borrowed the recipe from 'My Korean Kitchen' and i do change the recipe to fit my allergies- hope it works for you as well.
Method
- 1
Step 1
First mix your bibimbap sauce in a bowl and set aside. Then slice your cucumber and mix with 1/2 tsp of gochujang. Set aside.
- 2
Step 2
Prepare your carrots. I like a lot of these. Once cut toast on a pan with a bit of sesame oil and 1-2 tsp of toasted sesame seeds. drizzle with 1 tsp of sea salt to taste and set aside.
- 3
Step 3
cook your spinach in a pan until wilted. toss with a 1 tsp of soy sauce and set aside.
- 4
Step 4
Cut your meat in thin slices. Mix the marinade for the meat and combine. Leave for 1 hour before cooking. Cook in the pan 4-5 minutes. Once cooked poor the meat into the oven proof dish prepared with the rice (see below) - and do not forget the marinade from cooking.
- 5
Step 5
Oil the bottom of your oven proof dish. Add all the cooked rice to the bottom. Then add spinach, carrots and cucumber. And set into the oven at 200'C for 20 minutes until heated through- at this step i add a table spoon of the sauce and leave the rest for people to add more. Serve hot with a fired egg on top for each person. And eat with homemade kimchee
Good to know
See, I told you it was not quick. But you can have the vegetables prepared the day before. In fact, I have read that just like fried rice, this could contain a number of different pickles and prepared vegetables- try mushrooms for example. Add mung beans or bean sprouts - you can cook these separately with a toss of soy sauce. This is a lovely comfort dish with a kick.
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