Ingredients:2 cups white or brown rice, cooked to make around 4 cups1/2 cucumber, julienned
Salt
1 packet of firm tofu
Sesame oil
1 large carrot, peeled and julienned
1 cup of mushrooms, sliced
1 cup green beans, ends cut off and cut in thirds (about half-a-finger in length)
Boiling water
Toasted sesame seeds
2 raw eggs (optional)
1/2 sheet roasted seaweed (like what you wrap your sushi in), cut into small strips with scissors
Gochujang (red pepper paste) or chilli sauce, optional
Instructions:1. Start to cook your rice (your usual method) then prepare the other ingredients.
2. Cucumbers – sprinkle cucumbers with salt and leave to drain in a strainer/colander for 10 minutes. Squeeze out excess water.
3. Tofu – Rinse and drain tofu. Cut into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a frypan or cutting board on top to press out excess liquid. Let sit for 10 minutes. Heat a tablespoon of sesame oil in a pan and fry tofu, turning once, until golden. Remove tofu from pan and drain on paper towel. When cool enough to handle, cut into strips.
4. Carrots – Heat a tablespoon of sesame oil in a fry pan/wok. Add carrots and a pinch of salt and stir fry until cooked through. Remove from the heat.
5. Mushrooms – Heat another tablespoon of sesame oil in a fry pan/wok. Once the oil is hot, add the mushrooms and stir fry until cooked through. Remove from the heat.
7. Green beans – Blanche the beans in a bowl of hot water, just enough to warm them without losing their crunch.
8. To assemble – place a dolsot or fry pan over medium heat. When it’s hot, add 1 tablespoon of sesame oil and swirl to coat the pan.
9. Add the rice and pack it down evenly with a spoon; it should start to sizzle at the bottom.
10. Arrange the cucumber, tofu, carrot, mushrooms and green beans on top of the rice.
11. Cook for a few minutes until ingredients are heated through.
12. Place the egg on top and garnish with sesame seeds and seaweed.
2. Cucumbers – sprinkle cucumbers with salt and leave to drain in a strainer/colander for 10 minutes. Squeeze out excess water.
3. Tofu – Rinse and drain tofu. Cut into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a frypan or cutting board on top to press out excess liquid. Let sit for 10 minutes. Heat a tablespoon of sesame oil in a pan and fry tofu, turning once, until golden. Remove tofu from pan and drain on paper towel. When cool enough to handle, cut into strips.
4. Carrots – Heat a tablespoon of sesame oil in a fry pan/wok. Add carrots and a pinch of salt and stir fry until cooked through. Remove from the heat.
5. Mushrooms – Heat another tablespoon of sesame oil in a fry pan/wok. Once the oil is hot, add the mushrooms and stir fry until cooked through. Remove from the heat.
7. Green beans – Blanche the beans in a bowl of hot water, just enough to warm them without losing their crunch.
8. To assemble – place a dolsot or fry pan over medium heat. When it’s hot, add 1 tablespoon of sesame oil and swirl to coat the pan.
9. Add the rice and pack it down evenly with a spoon; it should start to sizzle at the bottom.
10. Arrange the cucumber, tofu, carrot, mushrooms and green beans on top of the rice.
11. Cook for a few minutes until ingredients are heated through.
12. Place the egg on top and garnish with sesame seeds and seaweed.
Recipe found at: http://vegematarian.com.au/2012/07/01/vegetable-bibimbap/
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