Bibimbap

For a warming dish to tuck into on a cold autumnal evening, try Gizzi Erskine's Korean-style Bibimbap.

One of my breakthroughs was bringing attention to Korean food in the UK back in 2007. In a bibimbap bowl, rice is topped with vegetables, meat (optional), egg yolk and a spicy sauce and by the time the rice gets to the table it has a fantastic caramelised crust. Bibimbap is delicious, healthy and a great way to tackle a fridge forage. I've used traditional toppings, but do play around with seafood, tofu and different veg: the only mainstays are the rice, egg yolk and sauce.

Serves

Serves 2

Total Time

1 Hour

Ingredients

200g sushi rice
400ml water
1 tbsp sesame oil
2 tbsp sunflower oil
150g spinach
1 courgette, thinly sliced
1 large carrot, finely julienned
100g beansprouts
6 spring onions, shredded
100g shiitake mushrooms, thinly sliced
1 corn on the cob
2 free-range egg yolks
300g rump steak, finely chopped
sea salt and freshly ground black pepper
1 tbsp black or white toasted sesame seeds, to serve
For the sauce
6 tbsp gochujang
2 tbsp Korean or Japanese soy sauce
1 tbsp rice wine vinegar
2 tbsp sesame oil
1½ tbsp caster sugar

Method

Step 1

Put the rice and water in a large saucepan with a good pinch of salt. Cover, bring to a simmer and cook for 12 minutes. Take off the heat and steam (lid on) for 10 minutes.

Step 2

Gently heat the sauce ingredients in a small saucepan until emulsified. Set aside.

Step 3

Mix together the sesame and sunflower oils. Heat a large wok or frying pan over a high heat, add 1 tablespoon of the oil mix and add half the spinach with a pinch of salt. Cook briefly until wilted, then remove and drain on kitchen paper, squeezing out any liquid. Repeat with the remaining spinach. Add another splash of oil and briefly fry the courgette until golden. Remove and set aside. Repeat this process with the carrot, beansprouts, spring onions and shiitake mushrooms. Rub the sweetcorn cob with oil, salt and pepper, then brown in the pan until the kernels start to char.

Step 4

Heat two stone bibimbap dishes or a wok on the hob until smoking hot. Place the stone dishes on a heatproof surface (if using). Brush the insides of the dishes (or hot wok) with the remaining oil and add the rice. Group vegetables around the edge, put the raw meat in the middle, then the egg yolks and 2 tablespoons of the sauce for each serving. Top with sesame seeds. Mix the sauce into the rice at the table with a spoon.

Recipe courtesy of Restore by Gizzi Erskine

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