Thursday, August 21, 2008

Chicken Bibimbup

There is a recent new wave of Korean Restaurants in Perth. I tried it a few months ago, and I'm hooked! simply adore those tiny side dishes that they serve with the main meal. AR isn't a fan of kimchi but that means I get to eat more of it! =)

We met up with a friend a few months ago for a catch up at a tiny Korean eatery. I ordered my first bibimbup and absolutely love the spicy kick + runny egg on a hot bowl of rice. Then we tried the stone bowl version-which was soo sooo good. The meal remained hot even after 25 minutes on a cold wintery day.

I spotted a tub of spicy paste at a Korean supermarket but wasn't able to understand its instructions. Thank goodness for food bloggers-because I pop a question to peony and she gave me the leads on what paste is needed to make bibimbup. It's easy to prepare at home and what is there not to love-especially since there are less dishes to wash after serving.

I dare not say this is the authentic version-far from it! Still, it's lovely to enjoy this dish at home and is budget friendly too! One thing I will change though-I will add crisp seaweed to it the next time round!



Chicken Bibimbup (serves 2)
2 generous tablespoon of Korean Hot paste
1to 2 pieces of chicken breast or thigh-chopped
garlic
1 cup of rice
2 eggs

Sides
Sesame Shitake Mushrooms
1 cup of dehydrated mushrooms, chopped
2 tsp of sesame oil
1 tsp of roasted sesame seeds
1 tsp of sugar
1tablespoon of soya sauce


1 cup of bean sprouts blanched
1 tsp of sesame oil

1 carrot, julienne.

1) Marinate chicken in bibimbup paste.

2) Cook rice.

3) Quickly saute chicken with garlic. Keep warm and set aside.

4) Quickly marinate mushrooms with sesame oil, sugar and soya. Saute it for 2 minutes. Sprinkle sesame seeds.

5) I like my carrots slightly soft-so I blanched it with hot water and fry it for 3 minutes with some sesame oil. Same thing with bean sprouts.

6) Spoon rice into seperate bowls. Assemble chicken and other sides around the rice.

7) Fry up the egg. Make sure the yolk is still runny. Dish egg into bowl.

8) Serve with more hot paste sauce.

Check out Tigerfish's salmon version of this dish.

13 comments:

Mochachocolata Rita said...

yummmm! i love korean bimbimbap with a runny egg too! it will surely brighten up stormy days like these ^_^

Life for Beginners said...

I'm not normally a huge fan of Korean food, but this looks like just what I need to light me up on a rainy day in KL. :)

noobcook said...

I looooovee kimchi and your bimbimbap looks absolutely fabulous! btw, I have a little surprise for you at my blog ;)

Beachlover said...

I never eat this dish b4...hmmmm look delicious...must order this dish when I eat in Korean restaurant..Usually I just order bbq dish DIY

"Joe" who is constantly craving said...

u sure am an adventurous chef! soon you will b replicating everything u eat outside..looking forward to more of ur cooking experiments!

Big Boys Oven said...

hahaha I really like the name bibimbup, very attractive name! :)

mikky said...

hubby loves Korean food... especially bibimbap... will try to surprise him one night with this... thanks for sharing... :)

Dhanggit said...

i adore bibimpap!! first time i hear in chicken!! sounds yummy!

evan 이벤젤린 said...

ooooooo i love bibimbap, yours look VERY delicious! now i wanna make that again. 맛있어요! (it means delicious in korean) :p

Little Corner of Mine said...

I haven't had my first bibimbap yet as my hubby doesn't like Korean food much. Yours sure look delicious!

paw paw said...

"YUM" ..The runny egg mixed with the hot rice & chilli paste...just heavenly!!!

I love the chilli paste so much ... I will have a spoonful mixed to my plain rice at almost every meal.
Ha! I like my rice redish! lol!

tigerfish said...

I absolutely love that egg on bibimbap! Now you can make 101 variants of this dish. It's easy.

Kevin said...

Bibimbap is one of my favorites and your looks really good!

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