Fresh Flavors #3 - Hello Bibimbap!

Did you know that Bibimbap is a typical leftover meal? In Korea, there are many different versions of the dish, as all the ingredients that taste good are allowed. The name translates to as much as "mixing rice" and indicates how the dish should be eaten: completely mixed together. In keeping with the Bowl trend, all ingredients are arranged individually beforehand. Let yourself be inspired by the many flavors - good appetite!

What you need:

• 100 g brown mushrooms
• 2 pieces carrot
• 2 pieces spring onion
• 2 pieces clove of garlic
  -10 g sesame
• 1 g crushed chili
• 40 ml Soy sauce
• 100 g Baby spinach
• 50 g bean sprouts
• 2 pieces egg
• 15 ml Sambal Oelek
• 1 piece cucumber
• 20 ml sesame oil
• 8 g honey
  -150 g Sushi rice

Here's how to do it:

1. Rinse sushi rice in a colander with cold water until clear.
   Pour boiling water into a small saucepan, salt lightly and boil once.
   Stir in the rice and simmer for about 15 minutes at low heat.
   Remove the pan from the heat and allow rice to swell for at least 10 minutes.

2. Quarter brown mushrooms.
   Peel carrots and grate.
   Cut off the ends of the cucumber and cut the cucumber into fine slices.
   White and green part of spring onion separated from each other and cut into thin rings.
   Peel garlic and squeeze.

3. In a small bowl, combine cucumber slices, half of the sesame oil, crushed chili (spicy!), half of the soy sauce, one quarter of the pressed garlic and half of the sesame.
   Season with salt and pepper.
   In another small bowl mix grated carrots with remaining sesame oil and sesame.

4. In a large pan roast sesame seeds without adding fat for 2 - 3 minutes until it starts to smell. Then remove from the pan.
   In the pan heat oil over medium heat and sauté champignon quarters for 3 - 4 minutes.
   Douse with remaining soy sauce and honey.
   Add another quarter of the squeezed garlic, simmer for 1 min and remove from the pan.

5. Add white spring onion rings, remaining garlic and portion of baby spinach to the same pan without adding any fat.
   Remove spinach from the pan after it collapses.
   In the pan heat oil on a high level and roast eggs in it for about 3 min.
   Season with salt and pepper.

6. Soften a little sushi rice with a fork after the swelling time and stir in white wine vinegar.
   Arrange rice in bowls. Spread baby spinach, bean sprouts, carrot salad, mushrooms and cucumber salad all around.
   Top with fried egg and Sambal Oelek, sprinkle with green spring onion rings and enjoy.

Good Appetite

Source: hellofresh.de

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