Thursday, July 27, 2017

Dinner’s a snap with bibimbap

Korean cuisine inspired my cooking this week. I love bibimbap, a specialty consisting of rice and sweet and spicy chilli sauce. The roasted sesame oil in this recipe for the sauce gives it a nice aroma.

Prawns in bibimbap sauce. Photo: PhyoPrawns in bibimbap sauce. Photo: Phyo

I like to make bibimbap sauce at home as it’s handy to eat with noodles, rice and veggies. Sometimes I use it as a marinade. Here I have used the chilli sauce to make a prawn stir-fry.

You can use grape tomatoes and school prawns as alternatives.

Tip: After making the chilli sauce, put it in an airtight jar and it will keep up to a week.

Prawns in bibimbap sauce

Serves 6

• 6 big prawns

• 2 cloves of garlic

• 2 onions

• 3 tomatoes

• 2 tbsp vegetable oil

For the homemade sauce

• 1 ½ tbsp Korean red chilli paste

• 1 tbsp Kikkoman soy sauce

• 1 ½ tbsp sesame oil

• 1 tsp sugar

• 1 ½ tbsp water

Remove the prawn heads and shells. Reserve the heads. Wash and dry them well.

To make the sauce, add all the sauce ingredients to a glass bowl and stir until the sugar and chilli paste dissolves.

Wash the prawn heads gently in water. Take off the shells and discard the dirty bits. Fry in a non-stick pan with 1 tsp of vegetable oil on low heat. When the water evaporates, a pinkish oil will come out. Remove from heat and keep separate.

Dice the onion and tomatoes roughly. Crush the garlic.

Add oil to a wok and heat on high. Saute the onions until they are translucent. Add the tomatoes and fry for a few minutes. When the skins wilt and the water evaporates, add the garlic. Fry for 1 minute.

Add the prawn-head paste, chilli sauce and prawns. Make sure the prawns are coated well with the paste. Add ¼ cup of water and turn down the heat. Simmer for 5 minutes until the mixture is a bit soupy. Add salt to taste.

Serve with steamed rice.

Mushrooms

in bibimbap sauce

Serves 6

• 500g mushrooms, any kind

• 1 clove of garlic

• 2 tbsp homemade bibimbap sauce

• 1 1/2 tbsp vegetable oil

• 1 1/2 tbsp sesame oil

Wash the mushrooms and drain well. Halve them if they are small or cut into bite-size pieces.

Add oil to a wok and heat on high. Add the mushrooms and stir-fry. When they are tender and the water has evaporated, add the chilli sauce and garlic. Keep frying until you can smell the garlic.

Serve warm.