THIS dish, Bibimbap, actually translates as mixing rice. Bibim means mixing and bap means rice.
And that's exactly what it is.
A beautiful range of vegetables (you can certainly change what I have used), meat (or replace with another vegetable for vegetarians) and rice, all mixed together.
But before the mixing takes place, it is presented up in a colour wheel style with each little morsel cooked separately, really giving credence to the adage; we eat with our eyes not just our mouths.
Really cut those strips of meat as finely as you can so they are tender.
It's such a simple and tasty marinade you'll soon find yourself looking for other dishes to sneak the beef into.
Next week I'll give the Asian cuisine a rest in favour of a more traditional roast - but one light enough for the warmer months.
1 carrot, julienned
1 small zucchini, julienned
2 baby radish, julienned
1 cup bean sprouts
2 cups short grain rice
¼ cup dried seaweed, cut into small thin strips
1/3 cup dried shitake mushrooms
1 tbs sugar
4 cloves garlic
150g beef, cut into very thin strips
1 green onion, sliced
1/3 cup soy sauce
Soak mushrooms in bowl of water for a couple of hours.
Combine soy sauce, 1tbs sesame oil, sugar, green onions, 1 clove of garlic and beef in a bowl. Marinate for about an hour.
Cook rice as per pack instructions.
Meanwhile in a hot pan, fry beef until browned (it should only take a minute) and set aside.
Fry carrot and 1 clove of garlic in a small amount of sesame oil for about a minute.
Repeat with radish and zucchini. Set aside in separate batches. Sprinkle with sesame seeds.
Bring small saucepan of water to boil and blanch bean sprouts for about a minute.
Strain, add salt, dash of sesame oil. Squeeze water out of mushrooms, slice into thin strips, and season with pinch of salt.
Lightly coat each bowl with sesame oil and spoon in ¼ of the rice.
Divide each type of vegetable in to four and place in bowls. Do the same with the meat.
Crack egg over the middle. Sprinkle sesame seeds over it.
Place the bowls on stove over high heat and cook for a few minutes, until the rice has formed a light crust.
Finally, top with as much chilli paste as you like and seaweed. Serve. Using chopsticks mix the ingredients well.