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Bibimbap

Bibimbap







INGREDIENTS
3 cups short grain rice - I used Sushi rice
500g beef - I used fillet - ribeye/sirloin would be a good choice, too
250g shitake mushrooms - if using dried ones soak for 2 hours
500g soybean or mung bean sprouts
100g Chinese Spinach - I chopped this coursely
1 cucumber - sliced thickly
2 med carrots - julienned
2 sm zucchinis - I didnt add this in this instant
2 cups boiled gosan (fernbrake) - I ommitted this as unavailable
5 tsp garlic, minced
2/3 scallions, diced
soy sauce
sesame oil
roasted sesame seeds
salt & pepper
canola oil
2 - 4 eggs - allocate 1 egg per serving

**other ingredients that may be added to Bibimbap are : kimchi; sauté sliced onion; Chinese wood-ear fungus (soakes, shreeded & sauté)

BIBIMBAP SAUCE
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Bibimbap Sauce …. 2 Tbsp gochujang + 1 Tbsp sesame oil + 1 Tbsp sugar + 1 Tbsp water + 1 Tbsp roasted sesame seeds + 1 tsp Vinegar + 1 tsp minced garlic …. mix everything together and set aside

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Mise-en-Place of ingredients required to assemble Bibimbap bowl … from top, clockwise …Shitake Mushrooms; Mung Bean Sprouts; Julienned Carrots; Minced Garlic; Cucumber; Chinese Spinach (Bayam) …& in middle : Bibimbap Sauce

METHODS :

  1. Cook the rice in a rice cooker … use a little less water than per package instructions as rice for Bibimbap should be a little drier than normal for best results.
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2.  Beef – sliced into 2″ strips and marinate with … 1 Tbsp soy sauce + 2 tsp sugar + 2 tsp sesame oil + 2tsp rice wine + 1 Tbsp chopped scallion + 1 tsp minced garlic + 1/2 tsp sesame seeds + pinch pepper …for 30 minutes

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3.  Sauté marinaded beef in a heated pan with 1 tsp sesame oil for 2 – 3 minutes over high heat

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4.  I added dried Shitake Mushrooms since fernbrake is unavailable here …which I soaked and then sliced thickly and then sauté it in pan heated with 1 tsp sesame oil + some minced garlic

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5.  I used Mung Bean Sprouts here but ideally, Soy Bean Sprouts is the choice … blanch it in a pot of boiling water with 1 tsp salt added … drain quickly then shock in cold water to stop cooking process …drain then toss in mixture of 1 tsp minced garlic + 2 tsp sesame oil + 1/2 tsp sesame seeds + salt & pepper to taste

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6.  Chinese Spinach (bayam) is best for Korean recipes but if unavailable, you may use the regular Spinach … I chopped it coursely then sauté it in pan heated up with 1 tsp sesame oil + 1 tsp minced garlic then dish out and toss in 1/2 tsp sesame seeds + some pepper & salt to taste

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7.  Slice cucumber in half lengthwise and then thickly slice crosswise …sprinkle with some salt and sed aside for 10 minutes …squeeze out excess liquid then toss with mixture of 1 tsp sesame oil + 1/2 tsp minced garlic + 1/2 tsp sesame seeds + 1 Tbsp scallion

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8.  Blanched julienned carrots in salted water then toss in mixture of 1tsp sesame oil + 1/2 tsp sesame seeds + 1/2 tsp minced garlic + salt & pepper to taste

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9.  Allocate 1 sunny side up egg per serving/bowl

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10.  Normally, in a Korean Restaurant, Bibimbap is served in individual bowl – traditionally would be in a stone bowl, heated until very hot then add 1 Tbsp sesame oil and rice and cook rice for several minutes until rice sizzles – but here, you see that I served up in a medium sized ceramic caserole dish which I heated in oven till very hot, laced hot dish with sesame oil then scooped in the rice and allow it to sizzle for a while in the oven and then nicely arrange each of the ingredients in circular direction atop the rice then drizzle a little sesame oil over, top with the sunny side up egg(s) and i drizzled the Bibimbap sauce around and serve up!

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11.  Mix the ingredients well in the bowl and Bon Appetite! 🍴🍷

Cock-a-Leekie with Barley

This ancient Scottish soup is normally made with Beef and Chicken to flavour the broth but here, I'm using only Chicken ....the unusual combination of Leeks and Prunes is surprisingly delicious and the addition of Barley makes it a wholesome meal for a light supper!

RECIPE

Ingredients :

2 medium sized Leeks, sliced into 1/2 in rounds

1/4 cup pear barley

1 bouquet garni

2 skinless, boneless chicken breasts

3 – 4 cups quality home-made Chicken/Beef Stock

8 – 10 ready-to-eat prunes

salt & freshly ground pepper, to taste

1 Tbsp chopped fresh parsley

Method :

  • Pour the chicken/beef stock in a saucepan and add in the chicken breasts and bouquet garni, bring to a slow bowl and simmer for 20 – 30 minutes, skim off any scum when the stock comes to initial boil and occasionaly when simmering….when done, strain the stock and keep the chicken breasts aside
  • Meanwhile, rinse te pearl barley and cook it in a pan of boiling water for 10 minutes, drain and add to the stock, bring it to the boil and lower heat and simmer gently for 15 – 20 minutes until the barley is just cooked and tender
  • Season with salt & freshly ground pepper to taste
  • Add the prunes and leeks to the pan, bring to the boil and simmer for 10 minutes or until the leeks are just cooked
  • Slice up the chicken breast, add to the soup and reheat if necessary and ladle into deep soup plates and garnish with sprinkle of chopped parsley, served up with some crusty bread if desired.