Bibimbap (Mixed rice with vegetables)

Bibimbap (Mixed rice with vegetables)

Original recipe from: https://www.maangchi.com/recipe/bibimbap 

Serves 2 

INGREDIENTS

1 cup of uncooked rice (I used brown rice) 

3 minced garlic cloves

sesame oil 

cooking oil 

toasted sesame seeds (I only had black sesame seeds; you should use white sesame seeds)

Rough amount for 2 servings

spinach (I used daun keledek) 

enokitake (long pale yellowish mushroom) 

carrot
cucumber
bean sprouts

Marination for chicken meat (Original recipe uses raw beef)
soy sauce
honey
garlic

STEPS:

1. Cut chicken into thin slices and roughly chop them a few times. 
2. Mix together with the marinate and leave aside. 
3. Oil the pan and cook them till cooked (don't overcook to prevent meat from becoming hard). 

Korean hot pepper paste (cheat version) Gochujang 
Original recipe from: https://www.youtube.com/watch?v=jrZPmauah5I
1 teaspoon of glutinous rice flour
2 tablespoons of water
3 tablespoons of Korean hot pepper flakes (Gochugaru)
3 teaspoons of soy sauce
1/2 teaspoon of salt
2 - 3 teaspoons of sugar

STEPS:

1. Mix glutinous rice flour and water in a steel bowl. 
2. Bring to the stove on a low heat and stir continuously until a thick paste is formed. 
3. Add in the remaining ingredients.
4. Taste the end product and feel free to add soy sauce, salt and sugar according to personal liking.

OVERALL STEPS:

1. Toast the sesame seeds and put aside.
2. Korean hot pepper paste - Gochujang: Follow the steps listed under the ingredients for Gochujang.
3. Beansprouts: Clean thoroughly. Boil the beansprouts for 15-20 minutes without opening the lid to check. Open only when the time's up. Reserve the liquid for soup. Drain off beansprouts and sprinkle some sesame oil, salt and garlic. Put aside. 
4. Spinach: Clean thoroughly. Blanch the spinach in boiling water until wilted (make sure it is still a little crunchy and not totally soft and wilted). Drain off the spinach and dip into room temperature water. Drain off again. Sprinkle some salt and garlic. Chop into bite pieces. Sprinkle toasted sesame seeds. Drizzle with some sesame oil. Mix well. Put aside. 
5. Carrot: Clean thoroughly. Cut into matchsticks. Sprinkle some salt and mix well. Drain off excess water from carrot. Oil the pan. Stir fry with a little salt. Put aside.
6. Cucumber: Clean thoroughly. I didn't remove the skin. Cut half and pieces into the D shape. Sprinkle some salt. Drain off excess water from cucumber. Oil the pan. Stir fry with a little salt and garlic. Put aside. 
7. Enokitake mushroom: Clean thoroughly. Remove the roots. Soak in water. Rinse off excess water. Oil the pan. Stir fry it with a little garlic and salt. Put aside. 
8. Cook the rice: Usual way of cooking rice using rice cooker. 
9. Fry the egg: Oil the pan. Fry an egg. Don't flip the egg to ensure the top part is the yolk. Do not cook for too long. Just make sure the side and back is cooked and crispy. Put aside
10. Assemble: Drop a few drops of sesame oil in a bowl. Top it with a bowl of cooked rice. Arrange the vegetables and meat around the circumference of the bowl, leaving the center empty for the egg. Decorate with a little roasted sesame seeds. Put around 1 tablespoon of Korean hot pepper paste: gochujang at the side of the egg. Serve while hot. Enjoy. 

NOTES:

• I dared not use raw beef as suggested by Maangchi. It scared me to eat raw beef which is presumed to be cooked while mixing everything together. So, to be safe and conservative, I decided to cook the meat.
• I substituted some ingredients that I do not have. I think adding mushroom is a great choice.

Eat with my homemade kimchi 

After mixing altogether.. the brown rice.