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Wednesday, January 26, 2011

Making Korean Bibimbap Workshop

Korean Bibimbap

I attended the Bibimbap-making workshop the previous week. I have not tasted bibimbap before this, since I've always seen it served with a raw egg and I do not eat raw food. The instructor, Nicky Kim, has her own private cooking school and if you do have an interest in Korean cooking, I'd say she is a rather good teacher.

These are the ingredients needed to make Bibimbap for one:

* 1 cup cooked rice
* 50g bean sprouts
* handful of pea sprouts (dou miao)
* 4 shitake mushrooms, sliced
* 1/3 carrot (30g), finely sliced
* 1 egg
* a bit of salt
* cooking oil

for the chilli sauce:

* 1 tbsp Korean chilli paste
* 1/2 clove minced garlic
* a pinch of sugar
* 1/4 tsp water
* 1/4 tsp cooking wine (optional)
* a few drops of sesame oil
* a pinch of sesame seeds

Korean Bibimbap


1. Mix ingredients for chilli sauce and set aside.

Korean Bibimbap

2. Heat some cooking oil and saute the bean sprouts with salt till softened.

Korean Bibimbap

3. Repeat step 2 for the shitake mushrooms and pea sprouts.

Korean Bibimbap

4. Cook the egg sunny side up.

Korean Bibimbap

Dish the cooked rice into a bowl. Arrange the carrots, bean sprouts, mushrooms and pea sprouts in a circle on top of the rice. Place the egg in the middle, on top of the vegetables. Serve with chilli sauce which is to be mixed well with the rice before eating.

As we were rushed for time, I did not bother to arrange the vegetables in a neat circle.

Korean Bibimbap

Mixed and ready to eat. The chilli sauce wasn't as spicy as I would have liked, but the bibimbap was nicely sweet and savoury!

Korean Bibimbap

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