Showing posts with label Korean. Show all posts
Showing posts with label Korean. Show all posts

Sunday, 19 April 2009

Bibimbap

How to make the Korean dish Bibimbap. It is quite time consuming preparing all the vegetables then cooking them all individually, but worth it in the end.
Bibimbap is a delicious mix of beef, rice and vegetables which have been blanched and dressed with sesame oil, garlic and soy sauce for extra flavour. Bibimbap is usually cooked in stone bowls called dol sot (which means stone bowl) this makes the rice at the sides of the bowl golden and crispy. To eat, mix the whole egg and hot pepper paste through and eat.
This isn't the best picture in the world as I forgot to put the macro thingy on the camera.
Don't forget if you are in the UK that Gochujang can be purchased from Setonaikai give them a ring and they will be happy to post it to you - please mention A Glug of Oil.
Sadly, I do not have the stone bowls, so instead I did mine all in one big dish that can go on the stove top and so the rice did end up nice and crispy as it's supposed to. The amount below will serve 4 and if you do have individual stone pots then you will need to divide the mixture between the bowl and will need 4 eggs so each person gets one.
Print Recipe
**Please note you will need at least ten thousand bowls for all the ingredients that you will have to cook individually and set aside - well quite a few bowls anyway!
To serve 4 you will need:1 large carrot
1/2 of a cucumber
1 courgette (zucchini)
1 good handful of spinach
1 handful of bean sprouts
a few dried mushrooms - re hydrated and sliced
300g beef fillet
2 eggs - yolk only*
Gochujang (Korean hot paste)
6 cloves garlic - chopped finely
pinch of sugar
5 tbsp sesame oil
2 tablespoons soy sauce
salt and white pepper
2 cups cooked white rice - keep it hot
one big dish that must be able to go onto the oven top, or 4 dol sot (stone bowls)

How to do it: 
Slice beef into thin strips and combine with 1tbs soy sauce, pepper, 1/2 tbs of the sesame oil, 1 clove garlic and a pinch of sugar.
Stir fry until beef is nice and brown, remove and set aside.
Soak the dried mushrooms in water until they become soft. Slice thinly and mix with 1/2 tbs sesame oil, 1 tbs soy sauce, 1 clove garlic and some pepper.  
Set aside.
Cut the cucumber in half lengthwise, remove the seeds and slice thinly. Sprinkle with a little salt and leave for 15 minutes or so. Blot dry with kitchen paper and fry in a teeny bit of sesame oil and set aside.
Cut the carrots into matchstick sized slices. Heat 1/2 tbs sesame oil in a pan and sauté the carrots with a clove of the chopped garlic and a pinch of salt and pepper, remove from pan and set aside.
Slice the courgettes into ribbons using a vegetable peeler or into matchsticks if you wish. Repeat the above process and set the courgette aside.
Bring water to the boil and blanch spinach for approx 15 seconds - drain under cold water. Mix together a little salt, 1 clove of chopped garlic and 1/2 tbs of sesame oil. Stir in the spinach and set aside.
Repeat the above with the beansprouts and set aside.
Now cook the rice:
Pour 1 tbs of sesame oil in the base of the dish you will cook it in. Put the rice on the bottom cover the bottom of the dish with it.
Arrange all ingredients on top of the rice side by side around the bowl.
Put a good tablespoon (or more depending on taste) of the Gochujang (Korean hot paste) on top of the vegetables and in the middle of the bowl place an egg yolk. Drizzle a tablespoon of sesame seed oil around the edge of the bowl.
Place the dish on top of the stove and cover the dish (unless you are lucky enough the have stone bowls, if so the cooking time will be much shorter and there will be no need to cover them) cook on a medium heat leave for approx 15 minutes.  Make sure everything is heated though then turn the heat up until you can hear the rice popping and crackling.
Remove from heat mix together so mixing in the egg and serve.

Saturday, 11 April 2009

Chicken Bulgogi

Bulgogi is a lovely Korean dish usually made with beef.  It's sweet and spicy but you can control the spiciness simply by using more or less of the Korean hot paste.

I managed to get Gochujang the hot spice paste from an oriental shop that I've mentioned before called Setonaikai in Shrewsbury. If you give them a ring they will be more than happy to post items to you.
So armed with my Gochujang there was no stopping me!  My phone excelled its self yesterday too and took some not too bad pictures.

I couldn't get a nashi pear (or Asian pear) so I had to make do with an ordinary pear, any hard variety works fine.

For the marinade you will need:
2 skinless chicken fillets - sliced into strips and the following;
4 tablespoons of Korean soy sauce, 1 tablespoon of water, 2 tablespoons of sugar, 3 garlic cloves - finely chopped, 1 teaspoon of finely chopped ginger,
1 nashi pear - peeled and cored, 1 onion and a pinch of white pepper and a pinch salt
*1 tablespoon of sesame oil, added just before you are ready to cook or the strong taste will overpower the marinade if it's put in too early.

How to do it: 
Slice the chicken into strips. In a bowl mix together the Korean soy, water, sugar, garlic, salt and pepper. Using a blender, puree the pear and onion in a and then add this to the marinade. Mix in the chicken strips and leave to marinate for a good 30 minutes.  Don't add the sesame oil yet.
While that's all happening, get your lettuce leaves at the ready!

And the rice.
!

To cook you will need:
a little vegetable oil, ½ onion sliced, 1 spring onion sliced diagonally
To serve you will need:
1 lettuce washed, leaves washed and dried - I use a salad spinner,
some cooked rice and Gochujang (hot Korean paste) and toasted sesame seeds and pine nuts 
How to do it:
Just before you are going to start cooking, mix in the sesame oil into the marinade.
Heat a heavy based pan and add a little vegetable oil. Remove the chicken from the marinade but do not discard the marinade!
Cook the chicken the heated pan for a few minutes. Add a good amount of the marinade and cook until the chicken is cooked through. Now add sliced onion and spring onion and cook for another minute or two.
Transfer to a serving dish - preferably one that can go onto a small food heater to keep hot and garnish with the sesame seed and pine nuts. 
To serve:
Serve immediately. Place a spoonful of rice in a lettuce leaf then add some chicken followed by a dollop of the Gochujang. Now wrap the lettuce around the filling, which can be a bit of a trick and a bit messy to eat, but it is oh, so good! 

We really liked Bulgogi and I will make it again but I will have a go at using beef for a change.

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