Vegetable bibimbap
Matt turns his hand to bibimbap – a traditional Korean rice dish topped here with vegetables, tofu, gochujang sauce and fried eggs.
Ingredients
For the pickled vegetables
- 3 tbsp rice wine vinegar
- 1–2 tbsp caster sugar
- 6 dried wood-ear mushrooms, rehydrated
- ½ cucumber, sliced, cored and lightly salted
For the miso mushroom
- 1 tsp soy sauce
- 1 tsp mirin
- 1 tsp miso paste
- 1 large field mushroom
For the sauce
- 2 tbsp gochujang
- 2 tsp sesame oil
- 2 tsp rice wine vinegar
- 1 tsp honey
- salt and freshly ground black pepper
For the green beans
- 1 tbsp vegetable oil
- 100²µ/3½´Ç³ú green beans, chopped into 2cm/½in batons
- 1 garlic clove, minced
- 1 tsp minced fresh root ginger
- 1 tsp sesame oil
- 1 tsp black sesame seeds
For the tofu
- 2 tbsp vegetable oil
- 4 puffed tofu pieces
- 1 garlic clove, minced
- 2 spring onions, chopped
- ½ tsp cornflour
- 3 tbsp light soy sauce
- 3 tbsp rice wine
To serve
- freshly cooked jasmine rice
- 2 fried free-range eggs
Method
To make the vegetables, warm the vinegar, sugar and 2 tablespoons of water in a small saucepan. Pour over the mushrooms and cucumber in a bowl and leave to steep whilst you prepare the rest of the ingredients.
To make the miso mushroom, preheat the oven. Mix the soy, mirin and miso in a small bowl and loosen with a little water. Spread inside the mushroom, cover with kitchen foil and cook in a roasting tin for 20 minutes or until softened. Keep all the cooking juices and slice just before serving.
To make the sauce, mix all of the ingredients together in a small bowl and add just enough water to create a sauce consistency. Taste and season with salt and pepper.
To make the green beans, heat the oil in a frying pan and fry the beans until blistered. Season with salt and add the garlic and ginger. Cook, removing from the heat before it burns. Add the sesame oil and seeds then set aside.
To make the tofu, heat the oil in a frying pan and fry the tofu until starting to crisp. Add the garlic and spring onions and fry for 1 minute. Add the cornflour, soy and rice wine. Simmer until thickened and then set aside and keep warm.
To serve, fill two bowls with rice, remove the pickled veg from their liquid and add to the bowls. Add the miso mushroom, green beans and tofu, top with a fried egg and drizzle over the sauce.