Hello!
So on Sunday we had Korean food! After days and days of eating mainly latin food I grabbed the opportunity to cook something Asian. I love a good stir fry and Korean food is nothing I have ever attempted to cook before. Just last summer I discovered the Korean take on London's Wasabi and Itsu called Kimchee - a great place for a quick and delicious lunch. So on Sunday I made Korea's national dish: Bibimbap. I was a bit worried first as the dish looks so complicated but surprisingly it was super easy and quick to make! The dish is usually served in a big bowl in which you then mix all ingredients but we didn't have any big bowl so a big plate had to do the job.
For this dish I bought a bottle of sesame oil and oh my god...I will never ever cook a stir fry without it again! The nutty flavour turns everything into pure gold.
INGREDIENTS
150 g Rice
2 Eggs
4 carrots, sliced
400 g pork shoulder, cubes
Spring onion
Pak Choi
Soy Sauce
Sesame Oil
Chili garlic paste
Pepper
Salt
Sugar
INSTRUCTIONS
1. Boil the rice and let it rest on the side
2. In a bowl mix 2 tbsp. sesame oil, 2 tbsp. soy sauce and 1 tbsp. sugar
3. Brown the pork in a pan with some vegetable oil, after 4 minutes add the sauce mix. Let the meat simmer on medium heat for another 5-10 until its cooked.
4. At the same time boil the carrot slices in hot water and steam the pak choi in a wok for approx. 5-7 minutes.
5. Once the vegetables are done, arrange the rice in the middle of the plate. Surround it by the vegetables and meat.
6. Now fry the eggs (you want a soft middle). While the eggs are frying, take a bowl and mix 3 tbsp of the chili garlic paste, 1 tbsp of sugar and a little bit of water.
7. Serve the fried egg, top it off with some spring onion and drizzle some of the chili dip over the dish right at the end.
Enjoy!
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