Bibimbap (Pour restaurant recipe)

Ingredients:

Crispy rice

  • 4 cups Medium grain white rice (nishiki brand preferred)
  • 4 cups of cold water
  • 2 oz Mirin (Kikkoman Aji-Mirin)
  • 1/4 cup Seasoned rice vinegar
  • 1 Tbl Sesame oil (per pan)

Other components for Bibimbap

Directions:

Prepare Crispy Rice

  • Rinse rice in cold water 4-5 times until water runs VERY clear.
  • Combine rinsed rice, 4 cups cold water, and mirin in a pot and let soak for 30 minutes.
  • Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes.
  • Raking rice with rubber spatula - Pour rice vinegar evenly over rice and fold gently with a rubber spatula to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.
  • Heat 1 tablespoon sesame oil in a large cast-iron or non-stick saute pan over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.
  • Serve immediately

Bibimbap

Plate as follows:

  • Plate crispy rice
  • Place Thai Chicken on rice
  • Cut 6 minute eggs in half and add to plate
  • Serve with; KImChi, Shittake, Gochujang sauce
  • Garnish with chopped scallions and Thai basal