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Bipimbap Contest - Jeonju

The art of Bipimbap is in the variety of colour, yellow, white, green, deep reds and orange. Bipimbap is essentially a rice salad once prepared by farmers as a way of using left over food. In Korea you see many different kinds of the two classics hot in an iron pot or cold in a brass or metal pot. In Joenju the later is the more common, topped with cooked or raw beef, always a beautiful yellow egg yolk, sesame seeds and homemade chilli sauce. It's the chilli sauce that often gives the Bipimbap its own style or character.

Serves 4

1 carrot, finely shredded
1/3 cup sesame oil
1 small daikon, finely shredded
1 bunch bracken (available at Korean foot stores)
1 handful wild greens / spinach washed
1 bunch garlic chives
1/3 cup peanut oil
4 cloves garlic, peeled, sliced thinly
4 chestnuts peeled, husk removed, sliced
2 cups bean sprouts
200g good quality beef fillet
1/4 cup sesame seeds
2 tbsp red chilli paste (gochujang)
1 tbsp apple vinegar
1 tsp finely grated ginger
1/2 tbsp castor sugar
1 tbsp water
2 cups Korean rice, steamed
1 lebanese cucumber, seeds removed cut into batons
4 egg yolks
pinch black pepper
flaked salt
1/2 cup ginko nuts - shelled, blanched and husks removed
4 sheets laver - seaweed sheets

Place medium sized pot of water onto to a high heat and bring to the boil, add a pinch of salt. Blanch the shredded carrot for 1 minute or until just tender and remove into ice water with a lifter. Drain and place onto paper towel and sprinkle with a little sesame oil, set aside. Repeat for daikon, bracken, wild greens or spinach and garlic chives.

Place a small non-stick frying pan over a medium heat and add the peanut oil, add the chestnut slices and fry until golden, drain onto paper towel and repeat for the garlic slices.

Remove the oil from the pan and discard, wipe out and place back on a high heat. Add a dash of sesame oil and add the bean sprouts to the pan. Cook for 1 minute tossing regularly. Tip out onto a plate and allow too cool.

Dice the beef finely and place into a small bowl add a dash of sesame oil, pinch of salt and pepper and a sprinkle of sesame seeds, mix and taste.
Set aside.

Place the gochujang into a small bowl and add the apple cider vinegar, dash of sesame oil, ginger and sugar, stir to combine, if required add a dash of water to loosen into a sauce consistency.

Place a cup of cooked rice in the bottom of each serving bowl, arrange the carrots, daikon, bracken, cucumber, bean sprouts and greens neatly around the rice, it's all about the colour and making the bipimbap look beautiful. Place a little pile of the beef in the middle and pop the egg yolk on top. Sprinkle with a few ginko nuts next to the beef, spoon two tablespoons of gochujung sauce next to the beef and sprinkle the yolk with toasted sesame seeds.

Sprinkle a few crunchy chestnuts and garlic in the centre of the bipimbap. Finally wave a sheet of laver gently over an open flame to char the seaweed. Repeat with the remaining sheets and then carefully break each sheet into three and pop on and around the bipimbab.

Serve



Kim Chi Stew - Kimchi Jjigea

Serves 4

There are so many versions of this recipe but when in Hong Kong you will see crab everywhere, in the markets and restaurants, posters at the bus stops and on the sides of trams. Chinese hairy crabs, soft shell crabs, snow crabs, you name it they'll eat it.

2 tbsp sesame oil
1 tbsp peanut oil
2 cloves garlic sliced
300g pork belly, skin removed and flesh diced
1/2 onion, diced
1 tbsp ginger, peeled and grated
2 tbsp Korean chilli paste, (gochujang)
2 tbsp apple vinegar
2 cups of aged Kimchi
3 cups dashi stock
1 tbsp fermented shrimp, rinsed to remove some of the saltiness
1 tsp castor sugar
1 handful snake beans, cut into batons
4 pieces fried
tofu, cut in half on the diagonal
4 spring onions, cut into batons
3 by 6 minute boiled eggs, optional
Dash sesame oil to finish

Place a pot over a medium heat, add the sesame oil and a dash peanut oil, then the garlic and cook for 2 minutes until fragrant. Add the pork, onions and 1 tablespoon of grated ginger and cook for 3-4. Add the Korean chilli paste, stir and add the vinegar. Leave to reduce and simmer for 2-3 minutes. Add kimchi, dashi stock and fermented shrimp, stir to combine and add a teaspoon of sugar. Reduce heat and simmer for 20 minutes. Adding water occasionally if it reduces too much.

To finish add the snake beans and tofu and simmer for 3 minutes. Add the spring onions and remove from heat. Pop the eggs into the stew, serve with rice and extra kimchi and a drizzle of sesame oil to season.



Kimbap - mustard dipping sauce

Serves 4

1 cup Korean rice
1 1/2 cups cold water
Pinch of salt
1 tbsp sesame oil
1 bunch garlic chives
few drops sesame oil
1 carrot, shredded finely
2 eggs 60g
Dash fish sauce
1 packet laver/nori sheets
1 tblsp white miso
4 tblsp sesame seeds, toasted brown
1 pickled daikon radish, shredded
2 tblsp pickled ginger (not pink)
1/2 tblsp olive oil

Dipping Sauce
4 tblsp soy sauce
1 tblsp Gyeoja yellow mustard powder
1 tblsp rice vinegar
castor sugar to taste
1 tsp toasted sesame seeds
Dash of grape seed or olive oil

Soak 1 cup of rice for half an hour. Strain and drain well, place into a pot and add 1 1/2 cups of cold water. Bring gently to the boil and allow to simmer until little hollows appear on the surface of the rice and most of the water has evaporated. Turn the gas down as low as you can and pop a lid on. Cook for 8 minutes and turn off. Allow the rice to sit for 10 minutes and remove into a bowl.

Mix the rice with a pinch of salt and 1 tablespoon of sesame oil. Allow too cool.

Meanwhile, blanch the garlic chives for 30 seconds in boiling salted water then drain well. Season with a little sesame oil and set aside. Repeat with the shredded carrot.

Whisk the eggs and add a dash of fish sauce, pour into a preheated lightly oiled non-stick frying pan and allow too set and cook through. Turn the omelet over and fry until golden and turn out onto a plate. Allow to cool and shred, set aside.

To make the dressing, combine all the ingredients in a bowl and set aside.

To build the kimbap, place a laver sheet onto the sushi matt and place the rice thinly over the surface leaving 1 inch clean at the top edge to allow the rolls to stick. Brush with a little white miso diluted with a little water if necessary.

Place the omelet, garlic chives, daikon and ginger in a single line along the centre of the rice and carefully roll using the sushi matt to allow you to tighten as you roll. Seal at the top edge then set the roll aside. Repeat with remaining rice and vegetables.

Cut the kimbap in half, brush with sesame oil and sprinkle with sesame seeds.

Serve with the mustard sauce.