Bibimbap - is this the best Korean dish out there? #koreanfood #food

As you probably realise by now, rice is a staple in our place, so today we're going to make bibimbap, a fantastic Korean dish that's great for using up all the leftover veggies you've got lying around, and we're going to make two versions, a raw beef version and a cooked beef version. Now, bibimbap isn't meant to be complicated, but it certainly can be, so let's get stuck in. Alright, the most important component, the rice. So we're going to use a short grain sushi rice, and we're going to wash this three times. After we've washed it three times, we're going to use 1.5 times the amount of water. So I've used two cups of rice, so I'm going to use three cups of water. Then we're going to get that onto the rice cooker and get that cooking away. Alright, so this is what you're going to need. Now there's a couple of non-negotiables here, and the rest is kind of a write your own story. Bean shoots, bit of a non-negotiable. Spinach, also kind of a non-negotiable, but you can probably get away with leaving it out. Carrots, red capsicum, zucchini, cucumber, mushrooms, all choose your own journey. But what you want to do is try to assemble some veggies that have different colors. So it looks pretty in the bowl Then we've got some gochujang, which is definitely a non-negotiable. You gotta have the stuff in it Oh, I was around the wrong way. Some garlic, wouldn't be Korean food without garlic. Some toasted sesame seeds, a little bit of honey Sesame oil and soya sauce So we're gonna start by cutting up all our veg and then we'll cook them one by one and then we'll get our meat ready So carrots, simply peel and then we're gonna cut into battens You can either use a mandolin or just use a knife. Carrot done, put it to the side zucchini similar to the carrot top and tail in half we use the mandolin again once you've got your slices at an angle slice into matchsticks capsicum nice thin strips that's a pretty big one we only need about half cucumber we're gonna use this just over a third in half then we're gonna cut into discs now a lot of Asian countries cook cucumber I can't stand it so I'm gonna leave it raw I don't know, something about it. It just doesn't need to be cooked, but each their own. A couple of spring onions. This is kind of more to go through the zucchini. If they're quite thick, we're going to split them down the middle. So the whites we'll use for the zucchini and we'll cut some of the greens nice and thin that we'll use through the cucumbers. All right, the mushrooms, take the bottoms off and then just slice them. Now we're just going to get all this garlic ready. So we're just going to kind of just mince it or use a fine grater like this to puree it. We're going to put this garlic in quite a few things. now with the spinach we you can you can usually use english spinach actually it kind of works better but i don't know you can't get english spinach here where i live on the sunny coast anymore and they only sell baby spinach which just blows my mind but so we're just going to use baby spinach with the english spinach though you just blanch that really quickly in water we're just going to saute this in the wok really quickly and the bean shoots we're just going to soak these in water and then same thing we're going to uh we'll just saute them really quickly in the wok so bean shoots big bowl of water get them in there to rinse along with pinch of salt and we'll just set those to one side while the bean shoots are soaking let's talk about the meat you want something like sirloin which is what i got here or fillet something that you can you can comfortably eat you know really rare but you don't want this fat cap so we're going to break this down take this fat cap off and we'll dice it all the same way but we'll keep half of it raw and the other half will just flash fry once we've fried all the veggies so to break this all down all we're going going to do is take this fat cap off and we're going to slice it into thin strips. Now you may have picked up that this is Wagyu. I do work for Kilcoy Global Foods. One of the best producers of Wagyu in Australia. So I'm really spoiled that I get access to this stuff but by no means do you need to use Wagyu for this recipe. But do use a good quality meat. All right a couple of things before we get stuck into cooking all this. We're going to marinate our beef. So a bit of garlic, sesame oil, a little bit of soy sauce and we'll use the same marinated garlic for both the cooked and the raw give that a nice mix around and all we're trying to do is evenly coat the beef with the marinade we'll set that aside all right to make the gochujang sauce gochujang and the same sesame soya a little bit of honey i've got some chili honey here too which is a kind of a nice little surprise so i think often people just use straight gochujang in this recipe which is nothing wrong with doing but i do like kind of adding to it and seasoning up a bit more as well so this is to put on the top once we've assembled our dishes a couple of heaps teaspoons of gochujang about one teaspoon of soy sauce half a teaspoon sesame oil and it's a little squeeze of honey now just take your time and work it around until it's all one homogenous little sauce let's have a taste yum i love this stuff now gochujang spicy there's kind of no getting around that there is like a medium and a hotter version so if you're not super good on spice just get the medium version and then just just adjust the spice by just putting less on the dish at the end so i'm going to do this in a wok but a fry pan works just as well so we're going to cook all the stuff individually, but make sure you've got a large plate next to you to pull it out and place it on once it's cooked. We're also going to cook everything in sesame seed oil. So you don't want your wok super hot, we're not trying to get like wok hei on it I guess, but you want a bit of heat. We're gonna start with the carrots. In they go. After a minute or so, just a little bit of garlic and a tiny dash of soya. The smell of that sesame oil, the garlic, soya sauce and carrots is incredible. Alright, so that's what we're looking for. We don't want it fully cooked just almost a little bit wilted pan back on the heat a little bit more sesame oil time for our courgettes these won't take long at all work them around a little bit we're going to use salt for this one a little pinch of salt and then roasted sesame seeds and then we're just going to finish it with the spring onions now we don't really want to cook those spring onions we want to keep them nice and fresh but just toss them through a bit more oil capsicum a little bit of salt, a touch of garlic, a little bit of soya. Out they come. Cucumbers we're not cooking, but the mushrooms. Sesame oil, high heat, mushrooms in. You just want to get them coated in that sesame oil and try not to move them too much. Next our spinach. Oil, spinach. Now this will wilt down to not much. So we're not going to use soya in this one as well because I don't want to add to liquid. Just a little pinch of salt and lots of sesame seeds. So as you can see this is almost well a quarter of the size and we're going to put them in a separate bowl because it has the tendency to leak out heaps of liquid and we don't want that in the rest of our veggies so we've only got a couple of things left to cook first up is the bean sprouts drain the water off and straight in we're just trying to wilt these down really a little bit of salt onto the plate all right a couple of things to cook but we're not going to cook the cucumber i know i keep banging on about it so cucumbers in a bowl i'm making this look really awkward we're just going to dress it with a little bit of sesame oil and a pinch of salt. Just gonna have a quick tidy down and then we'll finish cooking the beef and we can start assembling. All right, I've sorted myself out, we're back. Time to almost start plating. The last thing we need to do is cook the beef for this one. So wok's back on, high heat, little bit more sesame oil. And I have an egg frying in the background. So your portion of meat into the wok. This stuff will not take long to cook and you don't want it to completely overcook and dry out. All right, heat off. A little spoon of our gochujang sauce. Mix that through and then we'll take it off. Time to assemble this thing. So we're gonna get some rice, nice and fluffy. We're just gonna arrange our veggies. Carrots, zucchini, capsicum, mushrooms, bean shoots, spinach, and some cucumber. Then we put our beef in the middle. And then it's so pretty, it seems like sacrilege to cover it up, that we're gonna put an egg on the top. So we're just gonna finish this off with a little bit of gochujang sauce. And there you have it. now we're just going to finish off the more traditional style one all right the last one and the one that's my favorite the one you get in most restaurants it's called dolsot bibimbap probably pronouncing that terribly i apologize this is a clay pot and we're going to get it hot and that's going to make the rice go crispy on the bottom so pot on the heat more sesame oil in the bottom now we go in with our rice you hear it starting to sizzle just control that you don't want to burn this we just want to get it nice and crispy turn that down a bit now we'll start loading up our veg oh that sound gets me gets me excited and then we go in with our raw beef in the middle and this does kind of get cooked it's not raw like tartar but we will make a little divot in the center and we'll crack a yolk in there an egg yolk so we're going to finish with some of our gochujang sauce a little sprinkle of the sesame on the top and then we have it Dolsot bibimbap time to eat so really carefully you put this on another plate all right so to eat this i like to mix it all up so this is what i mean when you're not like it's not super raw you'll actually cook the beef a little bit anyway from the heat from the veg and the heat from the bowl the crispy rice bits are the best bit it's so good spicy and garlicky lots of the sesame flavor coming through you want to try some come on then you don't want to try the raw one i don't even know how to use chopsticks this is going to be embarrassing have we got a fork any good always good chef we've never complained there you go legends thanks for watching like if you took anything from this video subscribe if you're not and comment below if Mitch should stop being a wuss and try the raw beef next time peace it's good it's really good