Friday, November 21, 2008

Mushroom Bibimbap


No wastage - Soup make from water blanching mushrooms with simple ingredients added!

Crazy about Bibimbap!

For this Bibimbap dish, the main ingredients are mushrooms. And I added millet to cook the rice. Millet is nutritious. Just mix all the ingredients and toss well prior to eating. Ever wonder why Korean ladies are so slim, part of the answer is found in Korean Cuisine – Kimchi and the Korean Side Dishes.

Keep the water for blanching mushrooms, and by adding a little bit of salt, light soy sauce, before garnishing with chopped spring onions , coriander or enoki mushroom, you can enjoy a bowl of clear soup too!

Preparation: 20 mins, Cooking time: 25 mins

Ingredients (serves 2)
Millet Rice
° 150g rice, washed and drained
° 50g millet, washed and drained
° 400ml water

Seasoned Shiitake Mushroom
° 150g fresh shiitake mushroom, sliced, blanched and drain well
Seasoning
° 1 teaspoon sesame oil
° l½ tablespoon light soy sauce
° 1 teaspoon sugar or to taste
° some roasted sesame seeds

Seasoned Eryngii Mushroom
° 150g fresh eryngii mushroom, diced, blanched and drain well
Seasoning
° 1 teaspoon sesame oil
° l½ tablespoon light soy sauce
° ½ teaspoon sugar or to taste
° some roasted sesame seeds

Other

° 50g carrot, peeled and shredded
° 25g pea shoots (dow miao)
° some local lettuce
° 50g enoki mushroom, base trimmed
° some toasted sesame seeds, for garnish
° Gochujang (Korean Hot Bean Paste), to serve

Method
1. Millet Rice: Combine all the ingredients into an electric rice cooker, mix well and turn it on. When done, leave the cooked rice to rest, covered, for 5-10 minutes. Set aside.

2. Seasoned Shiitake Mushroom: Transfer the mushroom to a big bowl or plate. Stir in the sesame oil, light soy sauce, sugar and mix well. Sprinkle some sesame seeds and set aside.

3. Seasoned Eryngii Mushroom: Transfer the mushroom to a big bowl or plate. Stir in the sesame oil, light soy sauce, sugar and mix well. Sprinkle some sesame seeds and set aside.

4. To serve: Divide millet rice into individual serving bowls and garnish with sesame seeds. Arrange seasoned shiitake mushroom, seasoned eryngii mushroom, carrot, pea shoots, local lettuce and enoki mushroom on top or on another serving big bowl or plate. Serves with a plate of Gochujang.
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