Black Rice Bibimbap

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I love rice, any rice. Long grain/ Short grain. Polished/ Unpolished. White/Red/Brown/Black. High GI/ Low GI. That how much I like them.

I also substitute rice recipes with a variety of grains, such as this Bibimbap, made with black rice.  It is really tempting to make Bibimbap whenever I see cucumbers and carrots in my fridge.

For a meatless version, I add mushrooms, spinach, and a fried egg.  Otherwise, simply replace one vegetable with a stir fried meat of any kind.

I used to fry the individual vegetables with cooking oil, and then mix with some sesame oil.  Recently, I came across a Korean recipe book that stated cooking the vegetables in sesame oil instead.  I thought that could reduce the total amount of oil used in this dish, and have been using this method since.  I still add a small quantity, about a teaspoon and a half, of sesame oil before serving as I like that distinctive sesame fragrance that tend to get lost after cooking.

BLACK RICE BIBIMBAP
ADAPTED FROM MAANGCHI
SERVES 2 GENEROUS PORTIONS
INGREDIENTS


2 cups black rice, wash and soak overnight
1 bunch of spinach*
1 small cucmber, julienned
1/2 carrot, julienned
5 fresh shitake mushrooms, sliced
2 fried eggs
Sesame oil
Korean hot pepper paste
For garnish :sesame seeds

INSTRUCTIONS

01. Cook black rice with 2 cups of water, till they turn soft but remain chewy.

02. On a pan over medium heat, pour enough sesame oil to cook the bunch of spinach till they wilt.  Transfer spinach to a plate, set aside.

03. Repeat step 2 to cook the rest of the vegetables and mushrooms, separately.  Set them all aside on individual plates.

04. To assemble, put rice first in a serving bowl and arrange cooked vegetables/mushrooms neatly on top to cover the rice.  Drizzle a bit of sesame oil.  Place the fried egg,  sprinkle with sesame seeds, and finally a tablespoon of hot pepper paste.

05.  Stir to mix and eat immediately.


NOTES TO SELF

* I prefer leafy spinach variety to make this dish.
* I do not add salt or soy sauce as I derive most of my Bibimbap kick from the hot pepper paste, which to me is salty enough.
* More on black rice here.  Do not be confused with black glutinous rice used in Pulut Hitam.

Dak Bulgogi (Korean BBQ Chicken)

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Meat dishes that are on the sweet side are always a hit with the kids.   Here’s something fast and easy to make, Korean Dak Bulgogi, (BBQ chicken).


DAK BULGOGI
Source
INGREDIENTS :
- 1 pound boneless skinless chicken breast/thigh, sliced
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice wine or mirin
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- dash of black pepper
- 1 teaspoon sesame seeds


INSTRUCTIONS :

01. Combine all the items except the chicken slices together in a medium bowl, whisk till brown sugar dissolves.

02. Add chicken slices, making sure they are well coated with the sauce, marinate for about 30 minutes.

03. When ready to cook, preheat skillet over medium heat.

04. Add chicken into the skillet, save the marinating sauce aside.

05. When the chicken meat turns white/opaque and cooks through, pour in the reserved sauce, and stir quickly around to coat the meat with the sauce.

06.  Serve immediately.