Easy Korean Bibimbap
A Bibimbap is a traditional Korean dish which is rice-based and served traditionally accompanied by a variety of vegetables and proteins. The idea is to provide a dish that can be mixed and flavored according to the individual’s desire; Bibim meaning to mix, and bap meaning rice. (In this example we have provided the method the traditional way, however if time is short, mixing it all in together whilst cooking is just as acceptable and delicious!).
Serves 2 for Lunch Or Dinner
Quick pickled cucumber, edamame beans, carrot and beansprout salad; wok tossed peppers, kale and crispy tofu, served with Korean fried rice. Garnished with spring onions, coriander, chilli and sesame seeds. (Plus, an optional fried free-range egg for those not vegan).
Ingredients For The Pickled Cucumber:
• ½ Cucumber
• 150ml White wine vinegar
• 75ml Golden syrup
• 1 Teaspoon black peppercorns
• 1 Teaspoon table salt
• 2-3 Bay leaves
• 1 x Red chilli sliced
• 150-200ml Cold water (boiled first then cooled)
Ingredients For The Main:
• 1 Tablespoon Vegetable oil
• Firm tofu (Tofoo Co. Naked Organic Extra Firm) chopped into 2cm cubes
• ½ Bell pepper sliced
• Handful of kale
• Handful of grated carrot
• Handful of edamame beans
• Handful of beansprouts
• Pickled cucumber (See above)
• 250g Cooked and cooled basmati rice (microwave rice works also)
• 1 x Heaped tablespoon of Taishon's Korean sauce
Extras:
• Free range egg(s) - (for those not vegan)
Garnish:
• Spring onions, coriander, sliced red chilli and sesame seeds
Method - Pickled Cucumber:
1. For the pickled cucumber. Mix the syrup, white wine vinegar, peppercorns, salt, sliced red chilli , bay leaves and cold water into a bowl, mix thoroughly then thinly slice and add the cucumber ensuring it is covered by the liquor. Cover, set aside and leave in the fridge until ready to use. (The flavour will develop over time and the pickles will last 3-4 days).
Method - The Rice (when heating up):
2. In a microwavable tub put 500g of cooked basmati rice and spoon over 4-5 tablespoons of cold water. Cover and microwave on full power (900W) for 4 minutes until piping hot. If using packet microwaveable rice, follow the manufacturer’s instructions. NOTE: You want the rice to be ready at the same time as when the peppers and kale are cooked.
Method - The Main:
3. Drain the tofu and pat dry, place in a bowl with the cornflour and lightly coat. Then add into the wok with a little oil and fry until golden brown. Remove from the heat and set aside.
4. Now add your peppers and kale and cook until hot but still 'al denté' and then remove from the wok.
5. Next add into the wok a generous tablespoon of Taishon's Korean sauce (If the sauce starts to turn into a caramel, add 1-2 tablespoons of water) along with the cooked rice. Rigorously stir mixing every drop of the sauce into the rice. Remove from the heat and serve immediately into a bowl.
6. Using the residual heat from the wok crack in an egg to finish on top of the dish if required. (NOTE NOT VEGAN)
7. Working in a clockwork fashion, add the Tofu, kale and peppers. Next add the beansprouts, grated carrot, edamame beans and pickled cucumber salad, ready to all mix together. Garnish with coriander, chillies, spring onions, sesame seeds and add the optional fried egg.
8. Add a little extra drizzle of Taishon's Korean sauce over the top for an extra flavour boost!