We've got a Korean place around the corner from us, Gotsu, which is fantastic, but it's only open from 12.00 to 20.00, Monday to Friday, and only during the academic year. They make an awesome bibimbap though. I finally hunted down gochujang (Korean chilli paste) and I intend to use it all. Lots of bibimbap coming up. This is adapted from a recipe I found here, but do be careful about saltiness. The first batch I made was a touch on the saline side.
Ingredients (supposedly feeds 3):
Meat:
100g mince
0.5 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1-2 cloves minced garlic (or to taste)
Vegetables and rice: Use your best judgement
250g spinach (or other leafy vegetable)
Handful or 2 of bean sprouts
100g mushrooms thinly sliced
1-2 carrots, thinly sliced
Steamed rice (or, as I used, basmati)
4 eggs
Seaweed salad (Korean if you can, or goma wakame if you can't)
Chilli sauce:
2 tbsp (or more) gochujang
1 tbsp sesame oil
1 tbsp sugar
1/2 tbsp water
1/2 tsp vinegar
1-2 cloves minced garlic
Cook the rice early on. Mix the meat and marinade ingredients together and leave for about 30 min. Mix the sauce ingredients. Stir-fry the carrots and mushrooms for about 3-5 minutes, or until browned and cooked. Cook the meat for 3-5 minutes until cooked through. Fry an egg per person, soft yolks (recommended). Add rice to a bowl, then sauce, then meat, mushrooms, carrots, beansprouts, spinach, seaweed salad, and finally egg on top. Mix together and enjoy.
The best thing about this dish is that you can add whatever you want. It's a good way to use up leftover veg in the fridge. I've had it with cucumber, little radishes, and courgette. Basically, use your imagination.
