Christmas Bibimbap

Ingredients

 

 

 

 Coconut rice:

   

200g Rice

2 cups water

½ cup coconut milk

1 kaffir lime leaf – shredded

Quick pickles:

 

½ cup rice wine vinegar

½ cup apple cider vinegar

¼ cup brown sugar

3 star anise – whole

½ tsp cloves

2 bay leaves

10g grated ginger

1 tsp sea salt

300g carrot – julienne

300g cucumber – finely sliced

Bowl ingredients:

 

A mix of left over vegetables        (what you have).

Avocado – stoned, peeled and sliced

4 eggs

Carrot – julienne

Cucumber – sliced

Red Cabbage – finely sliced

Cos lettuce – finely sliced

Baby spinach/Silver beet/kale – shredded

Sesame seeds

Zucchini – sliced

Fresh coriander leaves

Fresh red chilli – finely sliced

 

Firm Tofu (diced)                OR

 

Shredded Turkey &/or Ham – 150g  per person

 

 

OR Cooked Prawns

 

 

 

 

Method:

  • Coconut rice: Place all rice ingredients in a heavy based pot or use a rice cooked to cook the rice. Place aside.
  •   Combine all the pickle ingredients (except the vegetables) and 1 cup of water in a medium saucepan, cook over medium heat until the sugar has dissolved. Add the carrot julienne and cook a further 10 minutes. Add the cucumber slices and cook a further 1-2 minutes until they soften. Transfer to a jar, seal, cool and put in the fridge (will keep for a few months).
  •   Sauté the spinach/kale/silver beet (which ever you prefer, what’s available) in sesame oil and sesame seeds, add salt & pepper to taste.
  •   Sauté the zucchini in sesame oil and sesame seeds until softened.
  •   Pan fry eggs – sunny side up.
  •  Assemble the bowl/plate of ingredients to suit your preferences. Start with the vegetables or salad items you have, then build as per what you feel like as per the list above. If you have enough leftovers just use these. Otherwise: egg to the centre, surrounded with 1 – 2 scoops rice, 1 serving of carrot julienne, red cabbage, lettuce, Avocado, then sautéed greens and zucchini, pickled vegetables.
  •   Sprinkle over coriander, fresh chilli and Furikake (Japanese spice mix) if using.

 

 

Makes 4 Bowls.