Korean dinner (Namul and Bibimbap)

I have mentioned in my introduction post that I have this weird love for Korean food. I think (if I remember well) that it started some years ago in Abu Dhabi where my host family introduced me to the Korean version of Sushi (Gimbap) and my first Korean restaurant (where you sit on the floor around a low table into which a charcoal grill is built in). 

In London, I then extended my knowledge of Korean food mostly through eating in two restaurants around Holborn: Naru and Asadal. To make your mouths water, here some pictures of Bulgogi (grilled marinated beef) at Asadal:

So, what does this Korean food consist of? 

First, there are the side dishes, "Namul". According to Wikipedia, Namul "is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul." Voilà, you learn something every day ;-). The Korean national dish is "Kimchi": a (red) fermented vegetable side dish (most famous is the fermented cabbage). 

Then there are the main dishes, like Bulgogi, mentioned above or Bibimbap, literally "mixed rice" (with vegetables and beef). Of course there are many other dishes. Oh, and if you happen to ever go to a Korean restaurant, try a cinnamon drink for dessert, if they have it, it's delicious! Also, ask to be shown how a Bibimbap is properly mixed and how (and with what side orders) to eat Bulgogi!

Now, if you don't happen to be in the closest vicinity of a Korean restaurant (I wonder if there even is one in Bern...), here come the recipes to make the dishes yourself:

Namul (bean sprout, spinach and cucumber)

Ingredients (for some small side portions):

3 handful fresh spinach

½ cucumber

50g bean sprouts

2 cloves of garlic

½ spring onion 

Sesame oil

Sesame seeds

Soy sauce

Rice vinegar

Salt

For the cucumber namul (which is effectively a cucumber salad), slice the cucumber into thin circles. Then spread the circles on a plate and sprinkle salt on them. Leave for at least half an hour and every now and then, cover the cucumber slices with paper towel and squeeze out the water. The less watery the cucumbers, the better the taste of the dish. Heat sesame oil in a frying pan and sauté the cucumber slices for about 1-2 minutes. Season with pepper (and if needed, more salt) and if you like, add some rice vinegar. Sprinkle some sesame seeds over the cucumber salad.

Blanch the spinach leaves in boiling water for 2 minutes for the spinach namul. Then remove the leaves and rinse in cold water. Wrap the spinach in paper towel and gently squeeze to remove excess water. Mix 2 tbsp. soy sauce, 1 tbsp. sesame oil, 1 clove of finely chopped garlic and 2 tsp. sugar in a bowl and add the spinach. Sprinkle with sesame seeds.

And last but not least, parboil the bean sprouts in boiling water for 2 minutes. When done, rinse in cold water and wrap them in a paper towel to squeeze out the excess water. Finely chop one clove of garlic and the spring onion. Mix in 1 tbsp. sesame oil and 1 tsp. soy sauce and season with salt. Toss the bean sprouts into the sauce and serve immediately (or refrigerate, but not for too long as the bean sprouts will perish quickly).

I have to admit that the Kimchi shown in the photo comes out of a can – maybe I’ll make it myself one day and then I'll post the recipe.

For the Bibimbap, here come the ingredients:

300g short-grain rice (Risotto rice is fine)

200g beef fillet

120g bean sprouts

1 small carrot

½ a courgette

200g baby leaf spinach

As many eggs as there are persons eating

1 garlic clove

6 dried shiitake mushrooms

1 tsp. sesame oil

1 tbsp. soy sauce

Sunflower oil

Sesame seeds

Korean hot pepper paste

Preparation:

1. The shiitake mushrooms: put the dried mushrooms in a bowl, then pour over boiling water and let the mushrooms soak for about 30 minutes (until they are soft). When done, squeeze off any excess liquid and trim off the stems.

2. The beef: rinse the beef under cold water, then pat dry it with a paper towel and wrap it in cling film. Freeze the meat for about 30 minutes (until it is firm to the touch, but not frozen solid). When ready, remove the beef from the freezer and unwrap the cling film. With sharp knife, cut the beef into thin slices. Heat 1 tbsp. sunflower oil in a frying pan over a medium-high heat. Add the garlic and stir-fry for 1 minute, then add the beef and stir-fry for 5-6 minutes (or until brown and cooked through). Add the soy sauce and season with pepper.

3. The rice: wash the rice in a saucepan until the water is no longer cloudy (3 to 4 rounds of fresh water). Drain the rice into a sieve and let it dry. Then put the rice back into the saucepan and add 350ml water. Leave the rice to soak in the cold water for about 10 minutes, then bring the water to the boil over a high heat and give the rice a quick stir. Reduce the heat to low, cover the saucepan with a lid and let the rice simmer gently for about 10 minutes (or until the liquid is absorbed). Remove the pan from the heat, remove the lid and quickly loosen the grains with a wooden spatula. Replace the lid and leave the rice to steam for 15 minutes until fluffy.

4. The sesame seeds: heat a frying pan and dry-fry the sesame seeds for a few minutes until the seeds begin to pop. Put aside.

5. The vegetables: heat the frying pan and add a little bit of sunflower oil. Add the shiitake mushrooms to the pan and stir-fry for 2 minutes, then drizzle over the sesame oil. Then stir-fry the bean sprouts and the carrot (without adding sesame oil). Steam the courgette for 5 minutes (until soft) and steam the spinach for 2-3 minutes. Drain the spinach leaves of any water and squeeze out any excess water.

6. The eggs: heat more sunflower oil in frying pan. Prepare “sunny-side-up” eggs – with the yolk still running.

To assemble, divide the rice into serving bowls (either as many as there are eaters or in one common bowl), add the vegetables and beef and put the fried egg on top. Sprinkle with the sesame seeds and serve with the Korean hot pepper paste and the namuls.

Voilà!