Recipe For Bibimbap Recipe
In the last couple of months, the saying “There but for the grace of G-d go I” (John Bradford) keeps coming to mind. It is meant as an expression of humility but I am repeating it to myself as a gratitude of all that I have. Winter in the Western Cape is always wet. It is our rainy season and snow can be expected mid August. Our temperatures do not normally get that cold and the fluctuations are not that great. We can expect day time temperatures of around 15° Celsius and night time lows of 6° Celsius. However, this winter has been an exception. It snowed the first week of June and we have already had extreme cold of 3° Celsius during the day. It has been raining a lot (enough to fill our half built swimming pool). It has also been hot enough to consider the weather more spring like than mid winter. Another feature of the area in which I live is the fact that homelessness is common place. What is called sleeping rough in most countries is nothing new to the Western Cape. And it is for this reason that I am grateful for the roof over my head. I have a warm bed to sleep in every night, and the rain to me is an aid to watering my garden. I have food on my table and I don’t need to worry where my next meal will come from. Meals can be simple, or extravagant, and a bibimbap (mixed rice) is a perfectly good example of a complete meal in one dish. I have made mine without meat and this was a perfect meal for us for lunch. As I said there but for the grace of G-d go I!
Bibimbap
Bibimbap
Ingredients:
- for the rice
- 105g white rice
- 250mls coconut water (or tap water)
- pinch of salt
- for the topping
- Canola oil for frying
- 2 spring onions, chopped
- Soy sauce for seasoning
- 1/2 yellow pepper (capsicum), seeded and thinly sliced
- 100g sugar snap peas, sliced in half
- 1/2 small red cabbage, thinly sliced
- 150g exotic mushrooms, sliced
- 2 egg yolks
Method:
for the rice
Place the rice and water and the salt into a sauce pan
Bring to the boil
Place the lid on top, turn off the heat and leave to steam for 40 minutes
for the topping
Once the rice has steamed begin with your vegetables
Heat a little bit of oil in a wok or frying pan
Sauté the onions until soft
Stir them into the rice
Add the yellow pepper to the pan (adding more oil if necessary) and sauté for a few minutes
Add a dash of soy sauce and set aside
Now add the peas to the pan (adding more oil if necessary) and sauté for a few minutes
Add a dash of soy sauce and set aside
Next add the cabbage to the pan (adding more oil if necessary) and sauté for a few minutes
Add a dash of soy sauce and set aside
Finally fry off the mushrooms until cooked
Add a dash of soy sauce and set aside
for the Bimimbap
Add the rice to a bowl
Top with the vegetables, laying them out separately
Place the egg yolk into the middle and add a dash of soy sauce if you want
Serve hot and mix the egg yolk and vegetables into the rice before eating
2.5
http://tandysinclair.com/bibimbap/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Bibimbap Mixed Rice
Blog-checking lines: The July Daring Cooks’ Challenge took us to Korea, where Renata of Testado, Provado & Aprovado taught us to make bibimbap. This colorful rice dish can be customized to meet any taste, and is as much fun to eat as it is to say!
What I blogged:
Tandy
Top of Page
VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
Like Loading...
About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.