From the spin-off of the previous bulgogi adventure comes another Korean creation: BiBimBap! Sorry for the blurry pictures, I really need a course on food photography to improve things, to say the least.
Anyways, getting on to this food creation, I have selected a mixture of :
julienned zuchinni, carrots, enoki mushrooms, shredded shitake mushrooms, thinly-sliced onion, spinach strips, seaweed, pink pickled ginger and shredded korean kimchi. All of these veggies were sauteed individually with soy sauce, sesame oil and for the shitake mushroom, an added sprinkle of mirin and sugar.
A simple but tedious task. But definitely well worth the effort when you see the lovely blend of colours coming together as you assemble your dish.
Topping off the vegetables would be the same marinated bulgogi from the previous post, followed by either (A) sunny side up with runny yolk so that you can burst the yolk to let your rice soak up the rich taste of it OR (B) shredded egg omelettle in jap style-shoyu and mirin.
And finally for the BibimBap sauce, I can't recall the proportions of ingredients used as I used trial and error to get the right taste but I do have: gochujang, corn syrup/honey, soy sauce and sesame oil mixed together for the unique blend of taste. maybe i'll jot down what i used the next time i make this dish!
try this recipe and tell me if you like it!
much love,
granny bear
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