The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Yama Kitchen & Bar's Bibimbap

You'll need

430 gm (2 cups) sushi rice, rinsed under cold water until water runs clear, drained well 250gm daikon cut into julienne 1 garlic clove, finely grated 1 tbsp sesame oil ¼ Lebanese cucumber, seeded, cut into julienne Pinch of Korean chilli powder (see note) 4 eggs 2 tsp vegetable oil 2 tbsp dried wakame, rehydrated in 2 tbsp cold water (10 minutes), drained, squeezed dry and coarsely chopped Unpasteurised kimchi, to serve (see note)   Pickled carrots 60 ml (¼ cup) rice wine vinegar 55 gm (¼ cup) caster sugar 1 large carrot, cut into julienne on a mandolin   Shiitake tsukudani 10 dried shiitake mushrooms, soaked in 500ml hot water to soften 1½ tbsp tamari 1½ tbsp sake 1 tbsp rice vinegar 1½ tsp brown sugar   Sesame bean shoots 200 gm (2 cups) bean shoots 1 tsp roasted sesame seeds ¼ tsp sesame oil   Dressed spinach 1 bunch English spinach (50gm), stalks trimmed off 1 tbsp soy sauce 2 tsp rice vinegar 2 tsp caster sugar 2 tsp sesame oil ½ garlic clove, finely grated   Gochujang sauce 2 tbsp gochujang (see note) 1 tbsp rice wine vinegar 1 tbsp soy sauce 1 tsp sesame oil 2 tsp roasted sesame seeds 2 tsp Korean rice malt syrup (see note) 1 spring onion, finely chopped 1 garlic clove, finely chopped


  • 01
  • For pickled carrots, stir vinegar, sugar, 250ml hot water and 2 tsp salt in a saucepan over medium heat to dissolve sugar. Set aside to cool (10-15 minutes), then add carrot and stand for 1 hour to pickle. Drain carrot from pickling liquid before serving.
  • 02
  • For shiitake tsukudani, simmer mushrooms and soaking water, tamari and sake in a saucepan over medium heat until pan is almost dry (30-35 minutes). Add rice vinegar and brown sugar and simmer until pan is almost dry again (1½-2 minutes). Cool (20-30 minutes), then discard mushrooms stalks, thinly slice mushrooms and set aside.
  • 03
  • For sesame bean shoots, blanch bean shoots in boiling water (2½-3 minutes), refresh in iced water and drain well. Grind sesame seeds and ½ tsp sea salt with a mortar and pestle. Season shoots with sesame salt and oil and set aside.
  • 04
  • For dressed spinach, blanch spinach until just wilted (5-10 seconds), refresh in iced water, drain and squeeze dry. Stir remaining ingredients in a bowl to dissolve sugar, add spinach, season to taste and set aside.
  • 05
  • For gochujang sauce, combine ingredients in a bowl and set aside.
  • 06
  • Steam rice in a rice cooker until cooked, or bring rice and 550ml water to boil in a small saucepan, reduce heat to low, cover and simmer over low heat for 12 minutes, then remove from heat and stand covered for 5 minutes.
  • 07
  • Sauté daikon and garlic in sesame oil in a frying pan over low heat until just tender (3-4 minutes). Season to taste and set aside.
  • 08
  • Meanwhile, season cucumber with chilli powder and salt and set aside.
  • 09
  • Fry eggs in oil in a large non-stick frying pan over medium-high heat until bases are browned, whites are just-set and yolks are runny (2-3 minutes).
  • 10
  • To serve, divide rice among individual serving bowls and arrange wakame, kimchi, pickled carrots, shiitake tsukudani, bean shoots and spinach on top. Top each with a fried egg and serve hot with gochujang sauce.
Note: Korean chilli powder, gochuchang (Korean red chilli paste) and Korean malt syrup are available from Korean supermarkets. If malt syrup is unavailable, use sugar. Unpasteurised kimchi is available from select health-food shops; this usually contains fish sauce so omit for vegetarians.

At A Glance

  • Serves 6 - 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

2016 Miyoshino Jozo "Hanaromoe Yon-Dan" Junmai Yamahai Yon-Dan Muroka Nama Genshu, Nara.

You might also like...

Automata's pickled eggs and onions recipe


Chicken katsu sando with egg salad

Steamed egg, yabby and chilli


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.