I was thinking of more vege, less meat and even lesser carbs in ours meals these days but sometimes, it can be difficult to negotiate with a rumbling tummy.
I was never a great fan of Korean food, though I make an occasional exception for my Korean food lover friends, and my occasional craving for bibimbap. I enjoyed Namoo On The Park's bibimbap and somehow I just loved the combination and portion at that place. I've eaten kimchi fried rice at Gangnam 88 and I admit that I have not summoned the courage to attempt this dish (though everyone tells me that it's pretty easy!) as I wouldn't know what to do with the rest of the kimchi, in case it fails.
Nah, I don't really like kimchi that much. :P
It was interesting to find out that bibimbap is Korean's version of economy mixed rice, and to think that we are charged a premium in restaurants (in Malaysia)!
So why not make your own?
Upon studying the recipes, one would soon realise that the key ingredients for a successful bibimbap are:
gochujang sauce (hot pepper paste)sesame oilgarlicsesame seedssugar
If you don't believe me, when you're at a Korean restaurant next time, taste their side dishes and bibimbap carefully. Then check out the recipes online and you will see the usual ingredients used. Make them yourself at home and you will realise that you've managed to emulate the exact same taste. :)
For my bibimbap, I referred to the following recipes:
Good Food - pickle the cucumber and carrots
|The presentation needs a little bit of work. :D|
For my first attempt, I used bean sprouts, carrots, spinach, black fungus, sliced steak sandwich beef and fried egg on top of the rice. Constructed in a small bowl, it was hard to mix everything around quickly so we had to carefully do so.
The glue which brings the dish together is that dollop of gochujang paste. If it's not enough, just add a bit more to your dish.