Name: Moon Park’s bibimbap
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 - 6
Ingredients: 500 gm sushi rice, washed, soaked overnight in cold water and drained well; 1 tbsp Japanese white soy or Korean soy; 500 gm cooked spanner crab meat; 1 tsp lemon juice, or to taste; 1 tbsp grapeseed oil; 1 bunch broccolini, broken into florets, stalks thinly sliced; 6 spring onions (green part only), thinly sliced; 3 nori sheets, cut into small squares; 100 gm roasted walnuts, coarsely chopped; To serve: gochujang; Butter crumb; 125 gm butter, diced; 50 gm full-cream milk powder

Moon Park’s bibimbap

Australian Gourmet Traveller recipe for bibimbap from Moon Park, Sydney.

Serves 4 - 6

Prep

30M

Cook

30M

Total

“Bibimbap (‘bap’ means rice and ‘bibim’ is the verb to mix) will always be on the menu at Moon Park in some form,” says Sears. “There’s no definitive recipe, only endless regional variations, so it’s something you can play around with – as long as you keep the rice and mixing, you stay true enough to the original intentions. The burnt-butter crumble is not very Korean, but since nutty flavours are common to the cuisine, and it complemented what we had in the bowl, we thought we could sneak it in. We serve the gochujang on the side, so each guest can choose how spicy their rice will be.” Begin this recipe a day ahead to soak the rice.

Ingredients

500 gm sushi rice, washed, soaked overnight in cold water and drained well

1 tbsp Japanese white soy or Korean soy

500 gm cooked spanner crab meat

1 tsp lemon juice, or to taste

1 tbsp grapeseed oil

1 bunch broccolini, broken into florets, stalks thinly sliced

6 spring onions (green part only), thinly sliced

3 nori sheets, cut into small squares

100 gm roasted walnuts, coarsely chopped

To serve: gochujang

Butter crumb

125 gm butter, diced

50 gm full-cream milk powder

Method

Main

1.Cook rice in a rice cooker or by absorption method; place rice in a saucepan, cover with cold water by 2cm, bring to the boil over high heat, then reduce heat to lowest setting, cover and cook until all water is absorbed (15-20 minutes). Set aside covered for 10 minutes. Season with soy sauce.

2.Pick through the crab meat, ensuring there’s no cartilage or shell. Dress with lemon juice and half the grapeseed oil and season to taste.

3.Blanch broccolini (1 minute). Refresh in iced water, drain and lightly dress with salt and remaining grapeseed oil.

4.For the butter crumb, melt butter in a saucepan over low heat, add the milk powder, turn the heat up to medium-high and stir continuously until butter foams up and becomes golden brown and smells nutty (3-5 minutes). Pass the mixture through a fine mesh strainer, discarding liquid. The milk powder in the strainer should be toasted and crisp. Spread out on paper towels to soak up excess fat, then store in an airtight container. Stored this way, the butter crumb will keep for up to 3 months.

5.To serve, divide rice among bowls. Arrange crab, broccolini, spring onion, nori, walnuts and butter crumbs on top in distinct portions, covering the rice completely. Serve with gochujang to the side.