Look at it, Just look at it! Who couldn’t possibly love Bibimbap …
Well lets just all admit that North America and actually probably the world at this point is in a bit of a headstand. There is a new president and as you have probably heard not everyone is very happy about it and up here in Canada we seem to have a Prime Minister that not everyone is happy with. Come to think of it I cant really think of a country that has a leader they are happy with. You know what we should be happy about though … Korean Food
So as you may or may not know as part of my new years resolutions (ok fine this is my only new years resolution) I have decided to give up meat for one month. Its day 22 and besides a few days where I craved Chicken wings like you could not believe I am feeling great. BTW Chicken Wings will be my first meat meal when I start to eat meat again
One thing that these few shorts days have taught me is that I actually don’t need meat to feel full or have energy. I feel great and want to continue this actually. But for now after this month I am going to allow myself some cheat days
But back to this Bibimbap
Oh if I could ever be thankful for something it would be getting to go to Korea a few years ago and being introduced to Korean Food. I spent a short seven days there and I don’t think I did anything but eat. Sure, maybe one day we saw one cultural thing but besides that we were stuffing our faces with all things food.
Lets think about all the things that make Bibimbap so freaking delicious
Crispy Rice
Spicy Ssamjang Sauce
Creamy Fried Egg
Multiple Seasoned Vegetables
Harmony of Vegetables
Deliciousness
Tastiness
Yummyness
Hmmm …. What other “ness” can I think of
Also, I dare you to miss the meat in this dish. There are so many wonderful flavours going on you won’t … I challenge you to that.
If you are not experienced with Gochujang before just be aware that while the packages look the same there are different levels of spicyness. Oh look another “ness” word. I have a spicy Gochujang so you will have to adjust based on your level of tolerance. Try adding all the ingredients before the Gochujang for the Ssamjang and then adding the Gochujang one tablespoon at a time. This is of course if you are not experience with it.
Enjoy the Bibimbap and don’t worry if your missing zucchini or carrot. Just substitute another vegetable. This isn’t exact science … or baking
Enjoy!
- [br][b]Ssamjang [/b]
- 3 tablespoons gochujang
- 2 tablespoons bean paste
- 2 1/3 tablespoons rice wine vinegar
- 1/4 tsp sesame oil
- I green onion, sliced
- 1 tablespoons sesame flakes
- 1 garlic clove, minced
- [br][b]Bibimbap [/b]
- 3/4 cup barley
- 1/2 ripe avocado
- 1/2 small zucchini
- 4 tablespoons pickled radish (recipe here)
- 4 mushrooms, sliced
- 2 eggs
- 1/2 cup bean sprouts
- Sesame Seeds (garnish)
- Korean Pepper Flakes (garnish)
- 1 Tsp sesame oil
- 1 Tsp. rice wine vinegar
- 1/2 Tbl. soy sauce
- Quick pickled carrots (recipe below)
- Ssamjang
- [br][b]Quick Pickled Carrots [/b]
- 1/2 carrot, julienned
- 2 Tbl. Rice wine vinegar
- 2 tbl. Water
- Pinch of salt
- Pinch of sugar
- Cook the Barley according to directions. Set aside and spread out on a plate. Sprinkle with salt and let cook for 20 minutes
- While the barley is cooking make sure all veg is prepped and ready to cook
- To pickled the carrots, combine the vinegar, water salt and sugar and pour over the carrots. Set aside in the fridge
- Heat up a large pan over medium high heat and add the barley. Cook on one layer for 4 minute or until crispy then flip over
- While the rice is cooking pre heat a non stick pan over medium high heat and fry the two eggs (I prefer mine over easy but you can cook then however you like)
- Once the rice is crispy divide in half and portion between two bowls then place the egg in each bowl on the rice
- Fry the mushroom and zucchini in each pan for 1 minute seasoning the mushrooms with 1/2 tbl. soy sauce and the zucchini with 1 tsp. sesame oil
- To serve, divide the mushrooms, zuchinni, pickled carrots, bean sprouts, avocado and pickled radish over the rice. Serve the Ssamjang on the side
- Enjoy
yes please bring some in your checked luggage …a.30 hour planeride should ferment it just right for when i pick you up at pochentong int’l. 😉
but DA-N-G !!! looks tasty
The perfect ferment lol