#COOKING: BIBIMBAP RECIPE

BiBimBap. This healthy and cheerful Korean staple is an all-time favourite and I have been known to go through periods where all I eat is this. It is extremely hearty and fun to make. The term itself translates to “Mixed Rice”, which is accurate. You assemble all the ingredients together, add the sauce and toss it like a salad. While the traditional recipe uses Bulgogi Beef, I’m doing a spicy Korean Chicken and adding-in fried Zucchini fritters, Hobak Jun and Japchae, Korean Glass Noodles. This is a real tour-de-force! This recipe serves four. This is a medium-spicy.

Rice:
1 1/4 cups Botan Rice, rinsed
2 cups water

Korean Chicken:
4-6 Chicken Thighs, de-boned and cut into thirds
3 tbsps Gochujang
1 tbsp Korean Red Chili Pepper
1 tbsp Organic Raw Sugar
3 tbsps Sesame Oil
1 tbsp Shaoxing Cooking Wine
4 cloves garlic, minced
1/2 white onion, chopped
1 inch knob of ginger, peeled and minced
1 stalk green onion, cut into 2-inch-long pieces
Canola oil

Japchae:
1 handful Sweet Potato Glass Noodles
3 tbsps Sesame Oil
2 tbsps Organic Raw Sugar
2 tbsps Soy Sauce
1/2 sweet red pepper, sliced thinly
1/2 white onion, sliced thinly
2 stalks green onion, chopped into 2-inch pieces
1/2 tsp sea salt
Sesame seeds, toasted

Carrots:
6 miniature carrots, slivered into thin matchsticks
Sprinkle of sea salt
1 tbsp Seasoned Rice Vinegar

Crown Daisies:
1-2 handfuls of Crown Daisies (Spinach will do too)
1 tbsp Sesame Oil
Sea salt, to taste

Shiitake Mushrooms:
6-8 Dried Shiitake Mushrooms, soaked in water minimum 1-2 hours and sliced thinly
1 tbsp Oyster Sauce
1 tbsp Soy Sauce
1 tbsp Sesame Oil
Sprinkle of Organic Raw Sugar

Hobak Jun:
1 Zucchini, cut into 1/4″-thick slices
1 egg, beaten
1/4 cup flour
Sprinkle of sea salt
Canola oil

Additional Toppings:
1/4 cup Kimchi, chopped
Sesame Seeds, toasted
4 eggs

BiBimBap Sauce:
1/2 cup Gochujang
1 tbsp water
2-3 tbsps Organic Raw Sugar
2 tbsps Sesame Oil
2 tbsps Seasoned Rice Vinegar
3 cloves garlic, minced

Instructions:

1. Prepare rice in rice cooker.
2. Prepare Japchae. In medium-size pot, boil water with salt. Once boiled, add Yam Noodles and cook uncovered. Bring to a boil and cook no more than 3-5 minutes. You do not want the noodles too soft. Strain in colander and run under cold water. Press dry with paper towel.
3. In skillet, heat 1 tbsp sesame oil and sautée green onions, red pepper and white onion for about 5 minutes till caramelized.
4. In small bowl, mix soy, sugar and 2 tbsps sesame oil.
5. Toss noodles into skillet with sauce and fry for about 3 minutes, careful to avoid noodles breaking. Set aside.
6. In small pot, blanch carrots and drain in colander. Toss-in rice vinegar and sea salt. Set aside.
7. In small pot, blanch Crown Daisies and drain in colander. Do not overcook. Toss in sesame oil and sea salt. Chop bunch in half. Pat dry with paper towel. Set aside.
8. In small skillet, add sesame oil and sautée Shiitake mushrooms. Add oyster sauce, soy sauce and sprinkle of sugar. Cook till the mushrooms shrink-in a bit and set aside.
9. Prepare Hobak Jun. Place flour on one plate and have beaten egg in a shallow dish. Heat skillet on medium heat with a bit of canola oil. Season zucchini gently with sea salt and once they start sweating, dip in flour and then egg mixture lightly before placing in skillet. Fry till golden and flip. Transfer to platter and set aside.
10. Prepare Korean Chicken. Marinate chicken pieces in Gochujang, Korean Red Chili Pepper, soy sauce, sugar, sesame oil and wine.
11. Heat large skillet with canola oil, on medium-high heat. Sautée green onion, ginger, garlic and white onion. Add chicken and cook till marinade begins to thicken (approx 10 minutes) and chicken caramelizes, stirring occasionally. Set aside.
12. Prepare sauce. In small sauce pan, sautée garlic in sesame oil and add-in remaining ingredients, bringing to boil. Pour into bowl and cool. Heat canola oil in skillet on medium heat. Fry eggs sunny-side up, leaving yolk runny. Carefully set aside, being careful not to break yolks.
13. In serving bowl, assemble by placing rice at bottom first. Create even sections for Kimchi, Carrots, Crown Daisies, 2-3 pieces of Hobak Jun, Chicken, Japchae and Shiitake. Place fried egg on-top and then add sauce. Garnish with sesame seeds.

Serve with large spoon and mix well.

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