Bibimbap

Recipe for a delicious, popular leftover dish from Korean cuisine.

This dish is made with rice, various vegetables, chicken and an egg. It is always served with gochujang, a spicy Korean chilli paste. Our recipe is with chicken, but you can also make it with beef or completely vegetarian. Bibimbap is served unmixed and eaten with a spoon. First, at the table, the bibimbap is thoroughly mixed with chopsticks, as the spoon would break the rice grains. Since bibimbap is a leftover meal, there are hardly any restrictions on the choice of ingredients; you can vary the ingredients according to your taste.

Ingredients:

400g rice
400g chicken breast
12 Shiitake mushrooms, dried
4 Mu Err mushrooms, dried
4 carrots
4 eggs
1 courgette
2 garlic cloves
1 radish
2 cups bean sprouts
1 tsp salt
½ tsp pepper
1 tbsp brown cane sugar
4 tbsp light soy sauce
2 tbsp sesame oil
2 tsp gochujang

Directions:

Prepare the rice and mushrooms according to the package instructions.

Peel and finely chop the garlic cloves.
Mix 4 tbsp light soy sauce, 1 tbsp sesame oil, 1 tbsp cane sugar, 2 tsp gochujang, finely chopped garlic, salt and pepper to a marinade. Cut the chicken into thin strips and marinate. (how long?)

Wash and peel the radish, carrots and courgettes and cut into thin strips. Wash the bean sprouts well and drain.

Heat a small amount of oil in a frying pan. Fry the vegetable strips, mushrooms and sprouts one after the other for 3-5 minutes over medium heat, season with salt, pepper and a little chopped garlic and then keep warm.

Then fry the eggs shortly and keep warm with the vegetables.

Finally, fry the meat with the marinade in the pan.
Divide the rice among 4 bowls, arrange the vegetables and mushrooms on top and place an egg in the middle of each.

At the table, mix everything thoroughly with chopsticks and season with gochujang to taste.