Thursday, December 04, 2008

Seaweeds Bibimbap

Well, I just don’t know how to name this Ocean Themed Bibimbap. Again, this is another no-cook dish. The funori and kelps required no cooking too, just soak and drained. This is to say, anyone can make this and the plus point is there is not much washing need to be done.

If you find that cutting carrot into shreds is troublesome, just replace with enoki mushroom. Anymore Bibimbap recipe, there is still one more in my mind – Singapore Variant Bibimbap - using cucumber, onion, satay rice and Stir-fried tempeh with Gochujang chilli paste.

Preparation: 30 mins

Ingredients (serves 2)
° 2 bowls hot steam rice
° 50g shredded carrot
° few local lettuce leaves
° some shredded nori
° sesame oil (optional), to serve.
° gochujang (Korean Hot Bean Paste), to serve

Seasoned Kelps
° 5g dried kelp shreds, soaked in warm water for 30 minutes and drained
° ½ teaspoon sesame oil
° salt to taste
° ¼ teaspoon sugar, or to taste
° some roasted sesame seeds

Seasoned Funori
° 10g dried coralline algae or funori (jelly seaweed), washed, rinsed, soaked overnight and cut
° ½ tablespoon rice vinegar
° ½ teaspoon sesame oil
° ¼ teaspoon sugar or to taste
° salt to taste

Method
1. To make Seasoned Kelp: Place all seasoned kelps ingredients in a bowl and mix well. Set aside.
2. To make Seasoned Funori: Place all seasoned funori ingredients in a bowl and mix well. Set aside.
3. Divide rice into individual serving bowls and garnish with sesame seeds. Arrange shredded carrot, lettuce, shredded nori, seasoned funori, and seasoned kelp in another serving bowls.
4. Serves with a plate of gochujang and sesame oil.

8 comments:

Mica said...

Yum! A great no cook recipe with seaweed! I'l hve to check out where to get kelp. It isn't readily available where I live.

Thanks for the seaweed inspiration!

chow vegan said...

Looks very tasty, light and refreshing! and so nicely arranged too! :-)

Crystal @ Blog*Spot said...

Hi Mica

Thanks :) It can be replaced with Wakame too

Cheers :)

Crystal @ Blog*Spot said...

Thanks Chow Vegan :)

It is light and it is also good for today's health-conscious citizens.

Oh yeah, i finally know where to get canned Jack Fruit (which you used in your yummy recipes) in Singapore.

Cheers

Anonymous said...

Hi, Crystal, where did you get all the vegetarian Korean stuff such as the souce for the bibimbap, kimchi, etc. i love these dishes.
Many Thanks!
/mei

Crystal @ Blog*Spot said...

Hi Mei

The Korean Mart/Shop had them.

There is one at the Novena Sq 2 level 3 (above Japan Home) and another one at Burlington Square(behind Skyline Building at Waterloo Street).

There are few more I guess, but I been to the above 2.

As for Vegetarian Kimchi - the above don't have. I got them from Korea. Not too sure, whether these shops interested to sell Veg*n kimchi or not.

Cheers :)

Anonymous said...

Hi, Crystal,
Thanks for the info. on Korean veg. stuff.
will take a look at the either one of the shops you mentioned.
Also, many thanks for sharing with all your recipes. :)
/mei

Crystal @ Blog*Spot said...

No worries, You are always welcome, Mei :)

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