Bring me gochujang sauce ! I want a bibimbap, the delicious Korean rice dish.
Prepare all that. I cooked ground beef meat with a little garlic and a hint of soy sauce. Local supermarkets all sell platters of namul veggies, but you can prepare yours. For the detail, click here.
I don’t have a special stone dish. So I have baked the terracotta dish, passed sesame oil in the bottom, added hot cooked rice, sesame seeds, baked again.
Then you can see a cup of broth with seaweeds. A spoon and chopsticks.
Place everything on the top. That’s served.
Then with the spoon add a little broth on the gochujang and start mixing…
You’ll see it often here. I could even make a bibimbap category.
Korean “mixed rice”… the recipe is simple
-very hot rice : I put the riceit the plate and re-heat it in the oven, or I use a special bowl that is also heated in the oven , then I pass sesame oil and put freshly cooked rice on it
-a variety of ingredients, raw, pickled and cooked veggies, seafood, kimchi, meat…
-a little kochijan sauce
-often an egg (especially if there is no meat nor seafood)
To eat : mix everything quickly.
You can add a few spoons of soup if it’s too dry (and if you have soup).
Today : Double serving of hatsuga genmai rice, kimchi, boiled mushrooms, daikon radish leaves and stalks (slightly passed in hot water), very small daikon roots, egg, sesame seeds, kochijan sauce and a few drops of fragrant dark sesame oil.