Bibimbap

Bibimbap

Bibimbap(BEE-beem-Bop) is a korean rice dish, usually served in a stone pot , and with hot chilli sauce.The stone pot makes the rice crunchy and tasty. I had this dish for the first time at a korean restaurant Koreana in boston and fell in love with it. A very healthy , easy and a tasty dish. Hope you like it.

Ingredients :

• Steamed white rice
• 4 baby carrots, julienned
• 4 baby zucchini, julienned
• 1 cup bean sprouts
• 1/2 bunch spinach
• 4 shiitake mushrooms or portabella dried or fresh
• 1 egg
• 3 garlic pods
• Firm Tofu
• 1 tablespoon sesame seeds
• sesame oil
• Soy Sauce

Sauce:

• Gochuchang Paste (fermented chilli paste, you can get it in any asian store)
• sprite or spring water

Directions:

1. Cook white rice and set aside.
2. Mix 1/2 tea spoon salt in zucchini and set aside for 30 min, then sauté them in a pan (on high) until slightly transparent.
3. Wash bean sprouts thoroughly 3 times, place them in boiling water for 10 minutes or until tender. Drain them and wash them with cold water. Add a tea-spoon of sesame oil and 1 clove of minced garlic to the bean sprouts and set aside.
4. Place spinach in boiling water for 2 minutes, place it under cold water and then squeeze it. Add 1 tea-spoon sesame oil, 1 tea-spoon soy sauce and 2 cloves of minced garlic to it and mix thoroughly.
5. Add 2 spoons of oil in a pan , sauté the mushrooms for a minute.
6. Add 1 spoon of oil in a pan, sauté carrots for a minute.
7. Cut firm tofu into small cubes and roll them in a mixture of all-purpose flour and chilli flakes. 
8. Add oil in a pan and fry the tofu cubes until golden brown. 
9. Heat oil in a wok , add egg and cover it with a lid, cook it moderately.

     Preparation of sauce:

     Mix Gochuchang paste and some sprite ( or spring water and sugar mixture)