Make a portion of rice, vegetables and chili sauce, which is topped with a fried egg.
Korean bowl dish bibimbap. Roni Lehti
When the chef Risto Mikkola once he had bibimbap on his trip to Korea, he was sold. Bibimbap, or Korean hot pot, is a classic of bowl dishes.
According to Mikkola, the chili sauce of the dish is the soul of the whole dish. It is rich and delicious.
Bibimbap and kimchi (fermented Chinese cabbage) are perhaps the most famous Korean dishes.
There is one important point when eating bibimbap: all the ingredients must be mixed together. Bibimbap means rice and vegetables mixed.
This is how you cook the perfect jasmine rice
When cooking jasmine or basmati rice, first rinse the rice three times. Boil 3 dl of water and add 2.5 dl of rice to it.
Boil the rice and at the same time swirl it with a ladle so that the rice does not stick to the bottom of the pot.
Put the lid on and heat the plate to number one. The rice cooks evenly and the water is absorbed into the rice. Now you must not stir the rice anymore, so that it does not become a paste.
Simmer for about 25 minutes.
Overcooked Asian pork neck
1 kg pork neck
0.5 dl hoisin sauce
0.5 dl teriyaki sauce
1 tablespoon coriander seeds
Juice of 1 lime
1 tablespoon of salt
ground black pepper
1. Cut the pork neck into two pieces and rub the spices on the surface.
2. Cook in the oven at 80 degrees overnight. Take the meats out of the oven and cut them into slices or tear them into pieces. Serve with bibimbap.
Rice
4 dl jasmine rice
5 dl of water
1. Wash the rice twice. Measure the water into the pot. When the water boils, add the rice and stir to the bottom until it continues to boil.
2. Put the pot lid on, turn down to number one and let it simmer for about 25 min.
3. Do not stir in between or open the lid.
Sesame chili sauce
1 dl Sriracha chili sauce
2 tablespoons of vinegar
2 tablespoons of cane sugar
0.5 dl sesame oil
1. Mix all the ingredients together.
Pickled cucumber and shiitake mushrooms
1 dl brandy vinegar
2 dl sugar
2 dl of water
1 tablespoon of salt
1 cucumber, peeled and seeds removed, 2 cm wide 5 cm long bars
4 dl porcini mushrooms, split lengthwise
1 carrot in thin strips
3 dl sprouts
100 g of sugar snap peas, heat in boiling water
4 fried eggs
2 tablespoons of toasted sesame seeds
1. Put the pickle broth ingredients in a pot and bring to a boil. Cool the pickle broth.
2. Add the vegetables to the pickle broth and leave to marinate overnight.
Assembly:
1. Put hot rice on the bottom of the plate. Add the vegetables and meat in sections on top of the rice.
2. Spoon the chili sauce over the sectors. Add a fried egg on top.