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
1 cup of rice
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.