Saturday, 17 January 2015
안녕하세요!
Today I've decided to post up a tutorial on how I usually make one of my favourite korean food called "Bibimbap" (비빔밥). In english, it's called Korean Mixed Rice.
Bibimbap is a very healthy korean food consisting of a wide variety of vegetables. Nothing could go wrong with vegetables. Vegetable lovers would definitely love this korean food! Most of the times, people would add an egg and beef. However, vegetarians are definitely welcomed to try Bibimbap. Simply remove any ingredients consisting meat. :)
So to make bibimbap, you'll need:
(The amount used is up to your own preference & proportions are to be adjusted)
1. 3/4 to 1 cup of rice (for one person's serving, feel free to adjust the amount too)
2. Cucumber
3. Carrot
4. China Spinach
5. Kimchi
6. Radish Kimchi
7. Pickled Radish (Daikon) (Optional)
8. Chicken (Breast or fillet, up to you; may subtiute with/add in beef or other meat)
9. Garlic
10. Sugar
11. Light Soy sauce
12. Dark Soy Sauce
13. Black pepper
14. Salt
15. Gochujang (Korean Hot Pepper Paste)
16. Sesame Oil
17. Sesame seeds (Optional)
18. 1 Egg (Optional)
Before I start, let me talk about some of the ingredients listed above.
Rice
There are two types of rice which i've tried using to make bibimbap; The common normal rice grains which we usually use, and short grain rice (usually used for sushi/riceballs) which are commonly used by koreans
Normal
Short Grain
(omg my hands were so wrinkled from cooking and rinsing)
I personally prefer short grain rice, I'm not sure why but it gives me a really 'chewy' feeling. And since most korean food includes short grain rice, I definitely love how it gives me the very "korean" feeling. As for the normal rice, I felt that it's a little dry as compared to short grains. It's up to your own personal preference though!
China Spinach
I strongly recommend using China Spinach. As you know, there are many different types of spinach sold at the supermarket. There are the long ones, and baby spinach etc. There was once I used baby spinach or some other type of spinach, and the result of my spinach side dish didnt turn out that good. Therefore, China Spinach is the best! Here's a picture I found on google and the spinach you should get is just as the one shown in the photo!
Gochujang (Hot Pepper Paste)
Let me emphasize on this important ingredient.This is the highlight of korean bibimbap (at least to me). Especially if you enjoy spicy food, you'll definitely not want to miss this out! However, if you are a poor eater of spicy food, or whether be it that you are cooking bibimbap for a young child or someone who isn't good at taking spicy food, just put a little bit of it in your bibimbap. If not, it's perfectly fine to give it a miss. After all, bibimbap would still taste as good and as healthy because of the various ingredients mixed in your rice! Just make sure to season your ingredients and rice well.
Now, let's get started!
Firstly, of course. Cook your rice first!! Then, you can spend your time preparing other ingredients while you wait.
(See below)
After your rice is ready, transfer them into a bowl (big enough, or slightly bigger than the amount of rice)
You've got to season your rice with sesame oil and salt. This is the sesame oil I use in my cooking.
Add in around half a table spoon of sesame oil and 1/4 teaspoon of salt first.
Mix, taste, and adjust to your own preference.
Once you are done, cover it (with whatever means or cover you have), so that it will not turn too dry.
For your cucumber and carrots, slice them into thin strips like these. After that, place them both in separate bowls. Add a small pinch of salt into each and mix a little. Let them sweat :)
(Perhaps before you start cutting your vegetables, start boiling a pot of water for your spinach. This saves a lot of waiting time!)
Cucumber
Carrots (Dont forget to peel your carrots first!!!!)
For the spinach,
WASH THEM FIRST. It is very important to wash your vegetables, you wouldn't want to consume the soil and dirt from their roots and leaves. I dont usually cut off the ends that bundle them up together first, but you may do so if you wish to.
*I usually use about 3 bunch.
After you're done washing thoroughly, put them into the boiling water which you have prepared earlier on. You'll only have to blanch the spinach. Leave it inside for approximately 30 seconds to a minute.
The next step is to rinse them under running cold water.
(Becareful because the spinach is currently at boiling water temperature hot!!)
After that, place them on a separate chopping board which is used for cooked food.
(That is if you have one. It is recommended to do this instead of using the same chopping board meant for raw food. Make sure to use a knife meant for cooked food too. Practice proper food & kitchen hygiene!!)
Cut off the ends (if you have not done so), and squeeze out most of the excess water/stock from the spinach.
Cut them into 3 sections (no need to spread them out nicely to do so) and place them in a small bowl.
Seasoning:
Chop a small clove of garlic (mince) and add them into the bowl.
Add in 1/4 to 1/2 a teaspoon of sesame oil and a small pinch of salt, then mix.
Kimchi & Radish Kimchi
These were simply purchased from Cold Storage/Giant.
They come in small packets. They are already seasoned and are in bite-size pieces, however you may slice them into smaller pieces.
What I'll always do is to stir-fry them together.
Now, for the chicken.
Cut the chicken into small bite-size pieces. Place them into a small bowl to season.
Add in:
Minced garlic (1 large clove or 2 small cloves)
1 Table spoon of LIGHT soy sauce
1/2 teaspoon of DARK soy sauce
A small sprinkle of black pepper (Use white pepper for substitution should you not have black pepper)
1 and 1/4 table spoon of sugar
Mix them well.
*You can always add in a small bit of dark soy sauce when you stir-fry the chicken if you think it's not tasty enough. If the meat ever get to sticky and dry, add in a little bit of water as you stir-fry them.
Now, it's time to stir-fry the ingredients!!
(Do not stir fry the all ingredients together, it's a separate process)
I'll always stir-fry the carrots first.
Then, the cucumber.
After that, the chicken.
Lastly, the kimchis!
Once all the ingredients are prepared, it's time to arrange them on your rice!
Press down your rice like this on your bowl. It is perfectly alright not to, depending on the type of bowl you are using. Just make sure to flatten the rice a little so that your toppings wouldn't over flow.
Then....
Tadaaaaaa!
THAT'S NOT THE END.
What
is
missing?
;)
Of course, the hot pepper paste!!!
Just a tiny bit would do. You may add a little more if you wish to, but not too much. I wasn't feeling well when I made this set so I didn't add much pepper paste.
(Optional)
You may add in a little bit more of sesame oil.
Likewise, you may also feel free to sprinkle some sesame seeds.
Additionally, if you are a daikon pickled radish lover, how can you miss them out? :)
Lastly, you may choose to fry an egg and place it above of everything. Some people prefer to leave it as a side dish too, that's fine!
Now, it's time to mix.
And mix.
And mix again.
Andddddddddd you're done!
*The hot pepper paste, sesame seeds and sesame oil can be bought from Korean supermarkets in Singapore. I got mine from "Shine" Korean Mart at Orchard, Far East Plaza Level One.
*Daikon Pickled Radish can be bought from Cold storage. They are pretty costly, but it comes in a huge portion. The price is about $6 to $7. The reason why I had this at home was because I got them to make kimbaps, therefore I had leftovers. It's not a must to include them in your meals :)
*Note:
You may use other vegetables too like bean sprouts (seasoned the korean way), gray radish, mushrooms and etc. My first attempt back then was made using prawns, chicken fillet, potatoes, carrots, kimchi, spinach. They tasted just as good too!
I hope you enjoyed this tutorial and managed to make bibimbap by yourself!!
It may be a very long and tiring process, however the enjoyment of the food & its taste will be all worth it (& very healthy too!)
Feel free to share this blog post if it was helpful to you!
Thanks for reading.
Have a great weekend ahead you guys!
Today I've decided to post up a tutorial on how I usually make one of my favourite korean food called "Bibimbap" (비빔밥). In english, it's called Korean Mixed Rice.
Bibimbap is a very healthy korean food consisting of a wide variety of vegetables. Nothing could go wrong with vegetables. Vegetable lovers would definitely love this korean food! Most of the times, people would add an egg and beef. However, vegetarians are definitely welcomed to try Bibimbap. Simply remove any ingredients consisting meat. :)
So to make bibimbap, you'll need:
(The amount used is up to your own preference & proportions are to be adjusted)
1. 3/4 to 1 cup of rice (for one person's serving, feel free to adjust the amount too)
2. Cucumber
3. Carrot
4. China Spinach
5. Kimchi
6. Radish Kimchi
7. Pickled Radish (Daikon) (Optional)
8. Chicken (Breast or fillet, up to you; may subtiute with/add in beef or other meat)
9. Garlic
10. Sugar
11. Light Soy sauce
12. Dark Soy Sauce
13. Black pepper
14. Salt
15. Gochujang (Korean Hot Pepper Paste)
16. Sesame Oil
17. Sesame seeds (Optional)
18. 1 Egg (Optional)
Before I start, let me talk about some of the ingredients listed above.
Rice
There are two types of rice which i've tried using to make bibimbap; The common normal rice grains which we usually use, and short grain rice (usually used for sushi/riceballs) which are commonly used by koreans
Normal
Short Grain
(omg my hands were so wrinkled from cooking and rinsing)
I personally prefer short grain rice, I'm not sure why but it gives me a really 'chewy' feeling. And since most korean food includes short grain rice, I definitely love how it gives me the very "korean" feeling. As for the normal rice, I felt that it's a little dry as compared to short grains. It's up to your own personal preference though!
China Spinach
I strongly recommend using China Spinach. As you know, there are many different types of spinach sold at the supermarket. There are the long ones, and baby spinach etc. There was once I used baby spinach or some other type of spinach, and the result of my spinach side dish didnt turn out that good. Therefore, China Spinach is the best! Here's a picture I found on google and the spinach you should get is just as the one shown in the photo!
Gochujang (Hot Pepper Paste)
Let me emphasize on this important ingredient.This is the highlight of korean bibimbap (at least to me). Especially if you enjoy spicy food, you'll definitely not want to miss this out! However, if you are a poor eater of spicy food, or whether be it that you are cooking bibimbap for a young child or someone who isn't good at taking spicy food, just put a little bit of it in your bibimbap. If not, it's perfectly fine to give it a miss. After all, bibimbap would still taste as good and as healthy because of the various ingredients mixed in your rice! Just make sure to season your ingredients and rice well.
Now, let's get started!
Firstly, of course. Cook your rice first!! Then, you can spend your time preparing other ingredients while you wait.
(See below)
After your rice is ready, transfer them into a bowl (big enough, or slightly bigger than the amount of rice)
You've got to season your rice with sesame oil and salt. This is the sesame oil I use in my cooking.
Add in around half a table spoon of sesame oil and 1/4 teaspoon of salt first.
Mix, taste, and adjust to your own preference.
Once you are done, cover it (with whatever means or cover you have), so that it will not turn too dry.
For your cucumber and carrots, slice them into thin strips like these. After that, place them both in separate bowls. Add a small pinch of salt into each and mix a little. Let them sweat :)
(Perhaps before you start cutting your vegetables, start boiling a pot of water for your spinach. This saves a lot of waiting time!)
Cucumber
Carrots (Dont forget to peel your carrots first!!!!)
For the spinach,
WASH THEM FIRST. It is very important to wash your vegetables, you wouldn't want to consume the soil and dirt from their roots and leaves. I dont usually cut off the ends that bundle them up together first, but you may do so if you wish to.
*I usually use about 3 bunch.
After you're done washing thoroughly, put them into the boiling water which you have prepared earlier on. You'll only have to blanch the spinach. Leave it inside for approximately 30 seconds to a minute.
The next step is to rinse them under running cold water.
(Becareful because the spinach is currently at boiling water temperature hot!!)
After that, place them on a separate chopping board which is used for cooked food.
(That is if you have one. It is recommended to do this instead of using the same chopping board meant for raw food. Make sure to use a knife meant for cooked food too. Practice proper food & kitchen hygiene!!)
Cut off the ends (if you have not done so), and squeeze out most of the excess water/stock from the spinach.
Cut them into 3 sections (no need to spread them out nicely to do so) and place them in a small bowl.
Seasoning:
Chop a small clove of garlic (mince) and add them into the bowl.
Add in 1/4 to 1/2 a teaspoon of sesame oil and a small pinch of salt, then mix.
Kimchi & Radish Kimchi
These were simply purchased from Cold Storage/Giant.
They come in small packets. They are already seasoned and are in bite-size pieces, however you may slice them into smaller pieces.
What I'll always do is to stir-fry them together.
Now, for the chicken.
Cut the chicken into small bite-size pieces. Place them into a small bowl to season.
Add in:
Minced garlic (1 large clove or 2 small cloves)
1 Table spoon of LIGHT soy sauce
1/2 teaspoon of DARK soy sauce
A small sprinkle of black pepper (Use white pepper for substitution should you not have black pepper)
1 and 1/4 table spoon of sugar
Mix them well.
*You can always add in a small bit of dark soy sauce when you stir-fry the chicken if you think it's not tasty enough. If the meat ever get to sticky and dry, add in a little bit of water as you stir-fry them.
Now, it's time to stir-fry the ingredients!!
(Do not stir fry the all ingredients together, it's a separate process)
I'll always stir-fry the carrots first.
Then, the cucumber.
After that, the chicken.
Lastly, the kimchis!
Once all the ingredients are prepared, it's time to arrange them on your rice!
Press down your rice like this on your bowl. It is perfectly alright not to, depending on the type of bowl you are using. Just make sure to flatten the rice a little so that your toppings wouldn't over flow.
Then....
Tadaaaaaa!
THAT'S NOT THE END.
What
is
missing?
;)
Of course, the hot pepper paste!!!
Just a tiny bit would do. You may add a little more if you wish to, but not too much. I wasn't feeling well when I made this set so I didn't add much pepper paste.
(Optional)
You may add in a little bit more of sesame oil.
Likewise, you may also feel free to sprinkle some sesame seeds.
Additionally, if you are a daikon pickled radish lover, how can you miss them out? :)
Lastly, you may choose to fry an egg and place it above of everything. Some people prefer to leave it as a side dish too, that's fine!
Now, it's time to mix.
And mix.
And mix again.
Andddddddddd you're done!
잘먹게습니다!
*The hot pepper paste, sesame seeds and sesame oil can be bought from Korean supermarkets in Singapore. I got mine from "Shine" Korean Mart at Orchard, Far East Plaza Level One.
*Daikon Pickled Radish can be bought from Cold storage. They are pretty costly, but it comes in a huge portion. The price is about $6 to $7. The reason why I had this at home was because I got them to make kimbaps, therefore I had leftovers. It's not a must to include them in your meals :)
*Note:
You may use other vegetables too like bean sprouts (seasoned the korean way), gray radish, mushrooms and etc. My first attempt back then was made using prawns, chicken fillet, potatoes, carrots, kimchi, spinach. They tasted just as good too!
I hope you enjoyed this tutorial and managed to make bibimbap by yourself!!
It may be a very long and tiring process, however the enjoyment of the food & its taste will be all worth it (& very healthy too!)
Feel free to share this blog post if it was helpful to you!
Thanks for reading.
Have a great weekend ahead you guys!
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