Recipes

Bibimbap

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

  1. Marinade the chicken with 2 cloves minced garlic, scallions, ginger, sesame oil, vinegar, soy sauce, and brown sugar for at least 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. In a clean pan, add 2 tsp sesame oil and cook the marinated chicken pieces.
  6. In a pan, fry an egg sunny side up.
  7. 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.
  8. Mix the ingredients well in the bowl and enjoy!

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Koyel Roy

I have been cooking since I was 16 years old and it was my grandmother whom I lovingly called Thamma, who taught me all about spices and the local crops. Since then, I’ve always wanted to be a chef but I ended up becoming an Instructional Designer. While my weeks are spent hustling the busy corporate life, my weekends are spent in the kitchen bringing magic to life.