A medley of fresh vegetables and steamed clams on top of sticky rice served with a dollop of red chili sauce and shredded nori.
Bibimbap is a classic Korean dish. I tried it for the first time on Korean Air and then again in a couple of restaurants. Crunchy vegetables are combined with hot rice and spicy chili sauce for a nice, balanced dish. Sometimes meat or a fried egg is added as a garnish. In my version, I used some steamed clams.
Recipe (serves 2)
1 cup sticky rice
1 1/4 cups water
(if you don't have a measuring cup, just use equal parts rice and water, then add a little more water).
Rinse the rice and soak it for fifteen minutes. Then combine the rice and water in a pot and bring to a boil over medium high heat. Reduce heat to low and simmer for about 15 minutes. Then let is stand for 10 minutes.
While the rice is cooking, steam your clams (or cook whatever protein option you are using).
Then, clean and chop your vegetables (choose what you like). I used carrots, cucumber, sprouts, green onions, white onions (marinated in vinegar) and spinach. Then, shred some nori (seaweed used to wrap sushi or kimbap).
Lastly, combine
2 Tbs red chili paste (available in everywhere in Korea)
1 Tbs soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp vinegar
Mix together in a small bowl.
To assemble your bibimbap, scoop some rice into your bowl. Add the chopped veggies and protein in a pleasing aesthetic array;) Scoop some of your sauce ontop and sprinkle with shredded nori. Voila! Bibimbap!
Recipe (serves 2)
1 cup sticky rice
1 1/4 cups water
(if you don't have a measuring cup, just use equal parts rice and water, then add a little more water).
Rinse the rice and soak it for fifteen minutes. Then combine the rice and water in a pot and bring to a boil over medium high heat. Reduce heat to low and simmer for about 15 minutes. Then let is stand for 10 minutes.
While the rice is cooking, steam your clams (or cook whatever protein option you are using).
Then, clean and chop your vegetables (choose what you like). I used carrots, cucumber, sprouts, green onions, white onions (marinated in vinegar) and spinach. Then, shred some nori (seaweed used to wrap sushi or kimbap).
Lastly, combine
2 Tbs red chili paste (available in everywhere in Korea)
1 Tbs soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp vinegar
Mix together in a small bowl.
To assemble your bibimbap, scoop some rice into your bowl. Add the chopped veggies and protein in a pleasing aesthetic array;) Scoop some of your sauce ontop and sprinkle with shredded nori. Voila! Bibimbap!
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