INGREDIENTS: SERVES 4 PEOPLE
KIMCHI
EGGS 1 PER PERSON
BEAN SPROUTS 1 BAG (200g)
SPINACH 1 BUNCH (200g)
GIANT OYSTER MUSHROOMS 4
PICKLED RED RADISH 1 BUNCH
SPRING ONION 3-5 STEMS
CHICKEN THIGH 100g PER PERSON
COOKED JAPANESE SHORT GRAIN RICE
(use as much as you want, I cooked about 2 cups)
SESAME OIL
SALT
SOY SAUCE
MIRIN
RICE VINEGAR
GARLIC
VEGETABLE OIL
VEGAN: ALL VEGES
VEGETARIAN: ADD EGG
MEAT OPTION: TERRIAKI CHICKEN

BIBIMBAP





METHOD:
BEAN SPROUTS with SESAME OIL
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Clean each sprout by removing the roots
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Boil water and place spouts in until the water starts boiling again
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Drain the water
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Squeeze the water out of the sprouts
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In a bowl mix the bean sprouts with 1 Tbsp Sesame oil, 1/2 tsp Salt, 1 tsp Soy sauce, Sesame seeds and 1/2 tsp Chilli paste if you want it to be spicy
ONSEN EGG/SOFT EGG
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Boil 1 litre of water in a heavy pot with its lid on
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Remove the pot from heat and add 200ml of cold tap water
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Place eggs in the water carefully
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Put lid back on the pot for 12 minutes
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Remove eggs and set them aside until the rest of the toppings are ready
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Crack egg shell open and placed the onsen egg as the last topping of the Bibimbap
SPINACH with SESAME OIL
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CLICK HERE FOR METHOD
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Mix the spinach with 1 Tbsp Sesame oil, 1/2 Tbsp Soy Sauce and a pinch of salt
GIANT OYSTER MUSHROOMS
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Slice mushrooms
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Cut half garlic into small slices
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Fry garlic and mushrooms together in vegetable oil over high heat
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Once they're nice and brown add about a tea spoon of soy sauce to finish
PICKLED RED RADISH
CLICK HERE FOR METHOD
SPRING ONION
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Chop thinly
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Fry in vegetable oil until it becomes sweaty
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Add a pinch of salt
TERIYAKI CHICKEN
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Fry the chicken thigh whole until fully cook, about 4 minutes each side
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Add 1 TBSP of Mirin and 1 TBSP of soy sauce
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Continue to cook with a medium heat until chicken is caramelised
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Slice the chicken into thin strips
BIBIMBAP
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In a bowl place desired amount of cooked rice
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Add each topping to the top of the rice, adding the onsen egg at the very end
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Serve spicy and sweet Korean paste (Gochujang)
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ENJOY!



ADDITIONAL TOPPING OPTION: STEAMED CARROT
300g CARROT
1/2 Tsp SALT
SESAME OIL AND SESAME SEEDS
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Peel outer layer, cut into 5cm length, slice thinly and slice again forming match stick size/shape
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Cook carrot with salt in a heavy sauce pan with a lid using the lowest heat possible.
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Occasionally mix the carrot
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Cook for 10 minutes with the lid on the pan
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Once done, add a Tsp of sesame oil and sesame seeds.
Steamed carrot is also a salad topping option.