[food] bibimbap!
Jun. 15th, 2022 10:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberettAlRIGHT, have an attempt at writing down what I'm doing.
The difficulty being that there are multiple steps that run in parallel, you see, and I'm not quite sure how to lay this out usefully, so! Let's see!
Ingredients
short grained rice (scant 2 portions)
garlic (lots, minced)
spring onions (3ish, sliced thinly)
sesame seeds (lots)
sesame oil (lots)
salt (some)
rice wine vinegar (a little)
gochujang (1 very heaped tbsp)
palm sugar (~2 tsp)
cucumber (~¼ standard supermarket, thinly sliced)
carrot (1 large, fine julienne)
spinach (~½ one of the small bags -- enough to give you a big handful once it's cooked down)
red cabbage (~3-4 thin slices from the end of a halved head)
optional mushrooms (sliced)
tofu (~½ block, lightly squished and cut into batons)
eggs (2)
Method
Place dolsot in oven. Set oven heating to max temperature. (If you do not have a dolsot you can skip this step and the only downside is you will not get the crunchy rice layer and also you'll have to cook your egg separately.)
Once the oven is up to temperature, placed the sliced tofu on a lightly greased baking sheet and pop it in as well. (Is this the most exciting way to cook tofu? no. is it perfectly adequate for textural purposes and something you had might as well do while the oven is on? yes.)
Mince the garlic, finely slice the spring onion, and mix them together.
Slice the cucumber and transfer to saucer or shallow bowl. Lightly salt (less than 1/8 tsp), mix quickly, transfer to fridge to sit and think about what it's done.
Slice up the other veg.
Spinach
Bring a pan of water to the boil. Dump the spinach in. Once it's wilted (30-40 seconds), drain (using a sieve or colander) and then scare it (with cold water) to stop it cooking.
At some point, when convenient, mix with a tablespoon or two of the garlic-sprongion stuff plus a teaspoon or so of sesame oil plus a teaspoon or so of sesame seeds. Set aside.
Cabbage
Slice thinly, per ingredients. If you want it to dye the rice it's in contact with reddish rather than blueish you can stick it in a bowl and pour over a teaspoon or so of rice wine vinegar. Set aside.
Carrot
Cut into fine julienne. Stir-fry briefly over high heat, optionally cooking some of the sprongion-garlic mixture with it, until the carrot softens. Add sesame seeds. Set aside.
Mushrooms
Slice. Stir-fry, optionally with a pinch of salt, until they are softening. Set aside.
Cucumber
Rinse quickly with cold water and squeeze any excess out. (Without this step they wind up too salty for our purposes.) Combine with remaining sprongion-garlic mixture, sesame seeds, a good glug of sesame oil, and a small glug of rice wine vinegar. Set aside.
Sauce
Combine the gochujang, the palm sugar, a generous tablespoon of sesame oil, and a generous tablespoon of hot water. Mix together until dissolved and sauce-like.
Revised instructions, 24/01/25: shave the palm sugar off the block using a fork. Add to jug, along with hot water. Stir until dissolved and THEN add the cold gochujang from the fridge! And also the sesame oil. Do not forget the sesame oil.
Assembly
Remove dolsot from oven and place on hob over medium flame. Add a teaspoon or two of sesame oil and swirl around the inside. Decant the rice into the dolsot and let it sizzle. (How long you do this for depends on how much cronch you like.)
Transfer the various vegetables (NOT MUSHROOMS if you are an Adam, because mushrooms are usually not food during migraines and bibimbap otherwise is) on top of the rice. (Depending on how long the rice has been sizzling and how much you like cronch, remove from heat either now or after the next step. I am currently giving it 5-10 minutes on the hob.) Break the two eggs into the centre of the bowl and mix everything up, to combine & cook. (Yes this involves mixing the vegetables.)
Add the tofu to the top. Pour over the gochujang sauce. Consume.
The difficulty being that there are multiple steps that run in parallel, you see, and I'm not quite sure how to lay this out usefully, so! Let's see!
Ingredients
short grained rice (scant 2 portions)
garlic (lots, minced)
spring onions (3ish, sliced thinly)
sesame seeds (lots)
sesame oil (lots)
salt (some)
rice wine vinegar (a little)
gochujang (1 very heaped tbsp)
palm sugar (~2 tsp)
cucumber (~¼ standard supermarket, thinly sliced)
carrot (1 large, fine julienne)
spinach (~½ one of the small bags -- enough to give you a big handful once it's cooked down)
red cabbage (~3-4 thin slices from the end of a halved head)
optional mushrooms (sliced)
tofu (~½ block, lightly squished and cut into batons)
eggs (2)
Method
Place dolsot in oven. Set oven heating to max temperature. (If you do not have a dolsot you can skip this step and the only downside is you will not get the crunchy rice layer and also you'll have to cook your egg separately.)
Once the oven is up to temperature, placed the sliced tofu on a lightly greased baking sheet and pop it in as well. (Is this the most exciting way to cook tofu? no. is it perfectly adequate for textural purposes and something you had might as well do while the oven is on? yes.)
Mince the garlic, finely slice the spring onion, and mix them together.
Slice the cucumber and transfer to saucer or shallow bowl. Lightly salt (less than 1/8 tsp), mix quickly, transfer to fridge to sit and think about what it's done.
Slice up the other veg.
Spinach
Bring a pan of water to the boil. Dump the spinach in. Once it's wilted (30-40 seconds), drain (using a sieve or colander) and then scare it (with cold water) to stop it cooking.
At some point, when convenient, mix with a tablespoon or two of the garlic-sprongion stuff plus a teaspoon or so of sesame oil plus a teaspoon or so of sesame seeds. Set aside.
Cabbage
Slice thinly, per ingredients. If you want it to dye the rice it's in contact with reddish rather than blueish you can stick it in a bowl and pour over a teaspoon or so of rice wine vinegar. Set aside.
Carrot
Cut into fine julienne. Stir-fry briefly over high heat, optionally cooking some of the sprongion-garlic mixture with it, until the carrot softens. Add sesame seeds. Set aside.
Mushrooms
Slice. Stir-fry, optionally with a pinch of salt, until they are softening. Set aside.
Cucumber
Rinse quickly with cold water and squeeze any excess out. (Without this step they wind up too salty for our purposes.) Combine with remaining sprongion-garlic mixture, sesame seeds, a good glug of sesame oil, and a small glug of rice wine vinegar. Set aside.
Sauce
Revised instructions, 24/01/25: shave the palm sugar off the block using a fork. Add to jug, along with hot water. Stir until dissolved and THEN add the cold gochujang from the fridge! And also the sesame oil. Do not forget the sesame oil.
Assembly
Remove dolsot from oven and place on hob over medium flame. Add a teaspoon or two of sesame oil and swirl around the inside. Decant the rice into the dolsot and let it sizzle. (How long you do this for depends on how much cronch you like.)
Transfer the various vegetables (NOT MUSHROOMS if you are an Adam, because mushrooms are usually not food during migraines and bibimbap otherwise is) on top of the rice. (Depending on how long the rice has been sizzling and how much you like cronch, remove from heat either now or after the next step. I am currently giving it 5-10 minutes on the hob.) Break the two eggs into the centre of the bowl and mix everything up, to combine & cook. (Yes this involves mixing the vegetables.)
Add the tofu to the top. Pour over the gochujang sauce. Consume.
(no subject)
Date: 2022-06-16 06:52 am (UTC)(no subject)
Date: 2022-06-16 11:27 am (UTC)I'm being slightly unhelpful! In German it's abschrecken, which is the term I learned first, so when required to translate I usually do so in the way I find most amusing :-)
(no subject)
Date: 2022-06-17 04:06 am (UTC)(no subject)
Date: 2022-06-16 08:17 am (UTC)(no subject)
Date: 2022-06-16 11:28 am (UTC)We usually do it as in "wrong"!
(no subject)
Date: 2022-06-16 11:40 am (UTC)(no subject)
Date: 2022-06-18 12:30 am (UTC)(no subject)
Date: 2022-06-18 03:24 pm (UTC)it REALLY IS.