Bap Attack: Bibimbap Inspired Rice Dish

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We’re pleased to start a new series of recipes, written by food writer Clara Isherwood. Here’s the first one, a recipe for Bibimbap called Bap Attack!
Inspired by one of my favourite dishes of all time: Bibimbap. This popular Korean dish translates to ‘mixed rice’. If you haven’t tried it- do it. I was craving Bibimbap the other day so thought I would try and make something similar using what I had at home. This dish is cheap, easy and happens to be vegan if you leave out the fish sauce and gluten-free if you leave out the Soy. If you are a fan of Asian cooking, you’ve probably got most of this stuff at home already. If you haven’t, now is a good opportunity to stock up. You can add strips of meat or fish at the end if you want to, but it is delicious with just the veggies. Colourful, fresh and delicious, I give you the Bap Attack:

Makes 4 portions

What you need:
6 Carrots
1 Cucumber
2 bunch spring onions
1 pack fresh bean sprouts
1 bunch fresh coriander roughly chopped
2 garlic gloves- crushed
1 fresh chilli finely chopped
2 tbsp Soy sauce (leave out for gluten-free)
2 tbsp Fish sauce (leave out for vegan)
2 tbsp Sesame oil
2 tbsp Rice vinegar
1 tbsp Sesame seeds
1 tbsp Umami powder
Pinch of salt
Jasmine rice – cook according to packet

For the Sauce:
4 tbsp Gochujang Korean hot pepper paste (available at Asian supermarkets- I bought mine at Kina Li on Ringvägen for 25kr)
1 tbsp sugar
1tbsp sesame oil
3tbsp water

1. Take a large mixing bowl- this is where your veggies will be marinated
2. Using a potato peeler, make strips from the carrots and place in the bowl
3. Lay out a few sheets of kitchen paper and make strips from the cucumber. When finished, place more kitchen paper on top of the cucumber strips and press firmly so that the paper soaks up as much of the water as possible, then place the cucumber strips in the bowl with the carrot
4. Peel off the outer layer of the spring onions and rinse, chop off the tops and the bottoms then finely slice them into little rings, add to the bowl (save a little for garnish)
5. Add half of the finely chopped chilli and half the coriander
6. Add the rest of the ingredients (apart from the rice) and mix thoroughly, working the marinade into the veggies using your hands.
7. Let it marinate for ten minutes or so, then start your rice
8. Boil the rice following instructions on packet and when all the water is gone and the rice is done, fry the rice on a high heat in a frying pan with a drop of neutral oil. The rice wants to be a bit browned and crispy in places, but not burnt- so keep a close eye
9. By the time your rice is done, your veggies should have marinated for about 30 mins. Plate up the rice (bowls are best), then top each portion with a generous helping of the veggies. The ratio of rice to veg should be around 50/50
10. Finally, add strips of beef, chicken or salmon if you like, then sprinkle a bit of the remaining coriander and spring onion on top of each portion for garnish and taste. Top with a drizzle of sauce, mix and eat.

 

Words and Photo: Clara Isherwood