Bibimbap is a Korean dish that contains plenty of vegetables and spicy chilli paste. I crave this dish when I’m tired. The aroma of sesame oil is so appetising! Feel free to use your favourite vegetables to create your own version of bibimbap.
Ingredients
- 17 oz (480 g) Cooked Japanese short grain rice
- 1 tsp Salt
- Sesame oil for brushing onigiri
- 4 tbsp Toasted white sesame seeds
- 4 Nori seaweed sheets
Bibimbap
- 2 oz (60 g) Bean sprouts, tails plucked
- 1 oz (30 g) Carrot, peeled and cut into 2-cm (1-in) lengths
- 1½ oz (40 g) Garlic chives, cut into 2-cm (1-in) lengths
- 2 tsp Vegetable oil
- 7 oz (200 g) Minced beef
- 4 tbsp Japanese soy sauce (shoyu)
- 1 tbsp Sugar
- 2 tbsp Grated apple or apple juice
- ½ tsp Minced garlic
Seasoning
- ½ tsp Minced garlic
- ½ tsp Chicken stock granules
- 1 tsp Salt
- Freshly ground black pepper to taste
- 2 tbsp Sesame oil
How to Make It
- Make bibimbap. Place bean sprouts, carrot and garlic chives on a heatproof dish and cook in a microwave oven on High for 5 minutes or until soft.
- Remove from microwave oven and drain the vegetables by squeezing with your hands.
- Combine seasoning ingredients in a small bowl and mix well. Pour seasoning over the vegetables and mix well. Set aside.
- Heat vegetable oil in a frying pan and stir-fry minced beef until meat changes colour. Add soy sauce, sugar, grated apple or apple juice and garlic. Mix well. Remove from heat and set aside.
- To make onigiri, wet your hands and spread a pinch of salt on your palms and fi ngers. Transfer one-eighth of rice to your hands and gently press rice 2–3 times into a round patty. You can use a cookie cutter to get an even shape. Repeat this step to make 8 rice patties.
- Put 1 Tbsp vegetables and 1 Tbsp minced meat on top of a rice patty. Top with another rice patty.
- Brush some sesame oil on the surface of the rice patty and coat with sesame seeds. Wrap with nori. Repeat with the remaining ingredients.
