Bibimbap (Pour restaurant recipe)
Ingredients:
Ingredients:
Crispy rice
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
Other components for Bibimbap
- Thai Chicken
- Kim Chi
- Roasted Shiitake Mushrooms
- 6 minute eggs
- Gochujang sauce
- Chopped scallions
- Thai basal
Directions:
Directions:
Prepare Crispy Rice
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
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