Bibimbap ai funghi – più funghi, più gusto

Ingredienti

• Small handful Oyster Mushroom
• Small handful White & Brown Beech Mushrooms
• Small handful Button Mushrooms
• 1.5 Cups Short-Grain Rice
• 1.5 Cups Water
• 2 Mild Red Chili Peppers (홍고추) ((optional, for color))
• 2 Spicy Cheongyang Chili Peppers (청양고추) ((or 1 Jalapeno Pepper))
• 2 stalks Green Onion ((or Scallions))
• 2 cloves Minced Garlic
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Anchovy Fish Sauce (멸치액젓) ((Or any Asian Fish Sauce))
• 1 Tablespoon Water
• 2 Tablespoons Sesame Seeds ((or 1T Sesame Seeds + 1T Black Sesame Seeds))
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Gochugaru Powder
• 4-5 cracks Black Pepper
• 1 Tablespoon Chopped Green Onion
• 1 Egg

Preparazione

1. 1

   --- Prep Mushrooms ---

2. 2

   Pick out 2 large handfuls of different mushrooms. Wash them. Cut stems off. Separate the mushrooms. Cut as needed. Toss the mushrooms together.

3. 3

   Now, grab 2 large handfuls of the mixed mushrooms (as much as you can pick-up) and set it aside for later. This should be roughly 300 grams.

4. 4

   --- Cook Short Grain Rice ---

5. 5

   Rinse 1.5 cups of short-grain rice. Place the washed rice into a pot. Then fill the pot with an equal amount of water (1.5 cups).

6. 6

   Initially, place the pot on a high heat and bring it up to boil (with a lid on!)

7. 7

   Once it starts to boil, reduce the heat to a MEDIUM. Let it cook for 5 minutes (keep lid on).

8. 8

   Then reduce the heat to a LOW. Let it cook for 10 more minutes (keep lid on).

9. 9

   Then turn OFF the heat completely. Let it rest and steam for 5 more minutes (keep lid on).

10. 10

    Total cooking time should be roughly 20-25 minutes.

11. 11

    --- Make Bibimbap Marinade ---

12. 12

    Mince 2 Mild Red Chili Peppers & 2 Spicy Green Chili Peppers into small chunks. Place into a small bowl.

13. 13

    Then chop 2 stalks of Green Onions - place into the same bowl.

14. 14

    Now gently smash 2 cloves of garlic - and then finely mince them into small pieces. Place into the same bowl.

15. 15

    Then add-in the bowl: Soy Sauce (2 Tablespoons), Anchovy Fish Sauce (1 Tablespoon), Water (1 Tablespoon), Sesame Seeds (2 Tablespoons), Sesame Oil (1 Tablespoon), Gochugaru Powder (1 Tablespoon) and Black Pepper (4-5 cracks).

16. 16

    Give it a mix and set it aside.

17. 17

    --- Make Bibimbap ---

18. 18

    Take out a large, heavy-bottomed frying pan (or skillet, or cast-iron frying pan) - that you also have a fitting lid for.

19. 19

    Place 2 Tablespoons of Sesame Oil into they frying pan. Place it on a MEDIUM-heat.

20. 20

    Scoop-in all of the cooked rice. Spread it evenly into the frying pan.

21. 21

    Now, place all of the mushroom mix over the top of the rice (yes, it's going to be alot).

22. 22

    Then place the lid on the frying pan - and let it steam for 5 minutes.

23. 23

    After 5 minutes, open the lid and carefully fold the mushrooms into the rice.

24. 24

    Place the lid back on and let it steam for another 5 minutes.

25. 25

    After a total of 10 minutes of cooking, open the lid again. Now, the mushrooms will have steamed beautifully. Add in the bibimbap sauce (add as much as you want - we ended up using all of it!).

26. 26

    Mix the sauce evenly into the rice, then turn off the heat.

27. 27

    Scoop onto individual plates.

28. 28

    Served with a fried egg (dare-i-say, it's mandatory!). Bon Appetit ya'll!