Having hit by the Hallyu wave recently, Bibimbap, Korean ethnic food was a natural choice to cook to impress my sister. The textures and colours from a variety of ingredients come together nicely in the bowl giving it a very wholesome feel. The Koreans believe it heals the body, releases energy, and keeps illnesses away by “eating the rainbow.”
Ingredients
- 3 Cloves Minced Garlic
- 2 Finely Chopped Scallions
- 2 Tsp Crushed Ginger
- 8 Tsp Sesame Oil (H&O)
- 1 Tsp Mirin/Vinegar
- 1/4 Cup Soy Sauce
- 1 Tsp Brown Sugar
- 1 Tsp Salt
- 1 Tsp Black Pepper Powder
- 500 Grams Boneless Chicken
- 2 Julienned Carrots
- 250 Grams Thinly Sliced Mushrooms
- 100 Grams Sliced Beans
- 3 Cups Steamed Rice
- 3 Eggs
- 3 Tsp Gochujang Sauce
- 4 Tsp Kimchi
- 1 Cup Boiled Sweet Corn
- 2 Sliced European Cucumber
- 1 Tsp Toasted Sesame Seeds
Preparation
Prep: 30 minutes
Cooking: 40 minutes
- Marinade the chicken with 2 cloves minced garlic, scallions, ginger, sesame oil, vinegar, soy sauce, and brown sugar for at least 30 minutes.
- In the meantime, heat a pan and add 2 tsp sesame oil and add carrots. Season with salt. Cook the carrots on medium-high heat for 2 to 3 minutes. Once the carrots are cooked, keep them aside.
- In the same pan and add 2 tsp sesame oil and 1 clove minced garlic. Fry the garlic and add the mushrooms. Season with salt and black pepper powder. Cook them on medium-high heat for 2 to 3 minutes. Keep them aside.
- In the same pan and add 1 tsp sesame oil and add green beans. Season with salt and black pepper powder. Cook the beans on medium-high heat for 2 to 3 minutes. Once the carrots are cooked, keep them aside.
- In a clean pan, add 2 tsp sesame oil and cook the marinated chicken pieces.
- In a pan, fry an egg sunny side up.
- Now to assemble, put the rice into a bowl and add the meat, assorted vegetables, Gochujang sauce, Kimchi, and the egg on top of the rice. Sprinkle with toasted sesame seeds and serve it.
- Mix the ingredients well in the bowl and enjoy!