Bibimbap (Korean mixed rice) with seasonal vegetables
NoteThis cast iron fry pan, which simplifies frying and stewing, has excellent heat conduction on both base and walls and is ideal for making bibimbap in which the rice is slightly browned, just as in hot stone cooking. Since it retains the heat well it can be brought to the table and the food eaten warm.
Ingredients： two people (20cm diameter pan for one batch)
|ground beef and pork mixture||150g|
|ginger root chopped finely||1 inch piece|
|yakiniku (broiled meat) sauce||2 tbs|
|gochujang (Korean red chili paste)||½ tbs|
|carrot (finely sliced and lightly boiled in salt water)||¼ medium|
|rapeseed flowers (lightly boiled in salt water and chopped into 3cm lengths)||½ bunch|
|zucchini (sliced into semicircles, sprinkled with salt and squeezed)||¼|
|thinly sliced dried daikon (Japanese radish) strips (soaked and cut in half)||15ｇ|
|Kimchi (Korean pickles)||to taste|
|warm rice||2 bowls|
|each of the following : salt, pepper, sesame oil, salt, garlic (grated), soy sauce, vinegar, sugar, gochujang, roasted sesame seeds||A little|
- -Heat sesame oil and ginger in the fry pan, and fry the meat in the scented oil. When the meat changes color, add (A) and flavor with salt and gochujang.
- -Squeeze out moisture from carrot, rapeseed flowers and zucchini and mix with ½ teaspoon sesame oil, a pinch of salt and ¼ teaspoon grated garlic.
- -Squeeze water out of dried daikon and mix with ½ teaspoon each of sesame oil, soy sauce and vinegar and ¼ teaspoon each of sugar and gochujang.
- -Half-cook a fried egg, sunny-side up.
- Coat the fry pan with sesame oil and spread out the cooked rice.
- Spread a colorful pile of meat, namul (Korean seasoned vegetables) and kimchi on top of the rice.
- Place the fried egg in the middle and cook on a medium-low heat with the lid on.
- When the mixture sizzles and become fragrant, remove the lid and switch off the heat when the base is browned. Sprinkle the mixture with toasted sesame seeds, add gochujang to taste and mix well before serving.