Mittwoch, 20. Juli 2011


Hiroyuki showed us his japanese school canteen version of bibimbap. It looks very delicious. My son would have appreciate it very much as school lunch. He likes all kinds of food from eastern asia. And I remember very well a funny episode when he was only four years old and we visited the first (very good) japanese restaurant down here. He was the one who ate everything (formerly unknown to him from taste and texture) as sashimi, pieces of sea urching, sea wead, tofu and things we still don't know yet - simply everything his father left on the plates and he ate his kid meal too: ebi fries, duck breast with soba. He was and still is as always a little bit more adventureous...

So he likes my korean bimimbap version too (hi Niki you missed this but you may cook it at your home...):

My small bowl already mixed

1 cup short grain rice
1 l Dashi stock with a piece of konbu ( dashi made from 1 l water and 1 small package dashi no moto)
400 g ground meat (pork)
1 carrot, peeled and cut in match sticks
4 green onions, light green parts cut in bite size pieces, white parts cut in small slices
1/4 small white cabbage (crisp), cut in wedges, thick parts removed
1/2 broccoli, in bite size bits
1/2 precooked bambooshoot, cut in match sticks
3 eggs

3 tablespoons soysauce (1/2 for the cabbage)
2 tablespoons mirin
2 tablespoons sake
2 tablespoons white sesame seeds
1/2 teaspoon salt
1 big knob ginger
2 garlic gloves
1 Pinch Chiliflakes

Korean Chilisauce (Gochujang)

Cook rice as usual.
Heat dashi with konbu. Blanch vegetables (not the bamboo stripes and carrot sticks) separted for 2 minutes. With a slotted spoon transfer blanched vegetables in separate bowls.  Blanch carrot sticks for 1 minute.
Roast sesame seeds in a dry pan until they become golden and fragant. Put seeds in a electric grinder or motar and grind them together with salt into a sticky powder.
electric grinder with sesame powder

Ginger and garlic: Finely grate them and mix in a small bowl.
Season the different vegetables with a little sesame salt powder (good pinch) and a small pinch of  the ginger/garlic  mixture and a few drops of sesame oil.  Additionally add a little soysauce and chiliflakes to the cabbage (needs more flavor..).
keep vegetables separated

Heat meat in the pan and roast until crumbly and golden  browned. Deglace with soysauce, mirin and sake. Add the leftover mixture of garlic and ginger (ca. 1 teaspoon). Roast until fluids are nearly evaporated.
deglacing meat

Oil the ceramic pot with 1/2 teaspoon sesame oil.  Spreat rice in one layer in the bowl. Place a layer of roasted meat on top.
first 2 layers

Arrange vegetables as last layer to you liking, they should be separeted in the different kinds.  Crack 3 eggs in different corners and middle.
Spoon a little chilisauce all over the top.
Bake in oven for 10 - 15 min at 200 degrees. Sprinkle with slices of green onion.
For additional seasoning have a little soysauce, chilisauce and sesame oil prepared.
Cooking the eggs on top of the dish in the oven is for food safety reasons only. Usually you would cook the pot a little bit on fire only without eggs. Afterwards just heap vegetables, meat and rice in your bowl and stirr in raw egg. This is not recommended in europe. Nearly 20% of european poultry (laying hens) is infected by salmonella bacterias - they will hurt your tummy, very disgusting creatures.

Maybe you did prepare a little too much vegetables. Just use the dashi stock and the leftover vegetables, cut in smaller pieces, for a nice little soup, with miso or omlette or ham cut into stripes with ramen - just don't through them or the dashi away..


Hiroyuki hat gesagt…

Wow, your version is very elaborate!

Fräulein Trude hat gesagt…

Found it years ago in the internet from a korean guy. You can easily make a rather big pot and reheat it the other day in the microwave and it even tastes better. So it is ok if it is a little bit elaborate.