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Yama Kitchen & Bar’s Bibimbap

“My first encounter with bibimbap was at a small Korean café in the Adelaide Central Market,” says Ryan. “I was hooked from then on. It’s a dish that can be personalised and modified depending on your likes and dislikes. A version I had in Seoul, where the beef and the egg were both served raw, is a favourite.”
Bibimbap

Bibimbap

Mark Roper
6 - 8
30M
1H
1H 30M

Ingredients

Pickled carrots
Shiitake tsukudani
Sesame bean shoots
Dressed spinach
Gochujang sauce

Method

Main

1.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.
2.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.
3. 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.
4.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.
5.For gochujang sauce, combine ingredients in a bowl and set aside.
6.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.
7.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.
8.Meanwhile, season cucumber with chilli powder and salt and set aside.
9.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.

Drink Suggestion: 2016 Miyoshino Jozo “Hanaromoe Yon-Dan” Junmai Yamahai Yon-Dan Muroka Nama Genshu, Nara. Drink suggestion by Rachel Reed

Notes

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