Thursday, July 10, 2008

Bibimbap - Korean stonepot rice in rice cooker

Grilled salmon, green peppers, spinach, egg, kimchi. What would you think of?
WAAa...aIT! KIMCHI! Do I hear something...Korean?
Besides one-dish pasta dishes, I have been cooking one-dish rice dishes of late and this is one of them. I serve you Bibimbap - Korean stone-pot rice...in my rice cooker!

Do not have a stone-pot to keep your dolsot (meaning stone pot) bibimbap sizzling and most importantly...warm ? NOW YOU CAN! I hand you a trick...via the rice cooker. Remember my rice-cooker style cabbage fried rice? Similar technique applies. A rice-cooker style "bibimbap" is easy to do, not forgoing the taste. If you like a healthy and easy way of dining at home, this is it!

Bibimbap, Korean stone-pot rice (rice -cooker version)
Ingredients:
-grilled salmon, seasoned with salt and black pepper,
-1-2 eggs, whisked lightly with some soy sauce and white pepper
-1-2 green pepper, julienned to strips
-some spinach,
-some kimchi
-nori strips, garnish
-cooked rice

Directions:
Step A - Prepare and cook ingredients in advance
1. Grill salmon, set aside (Note: I would suggest choosing a fish that has a firm texture when cooked. Eg. Cod fish is too moist, soft when cooked - when flaked and tossed around too much, it becomes mushy - not recommend)
2. Fry an egg omelette, then set aside on kitchen paper towel to drain away the oil. When cool, cut into thin strips
3. Blanch the spinach, then totally drain away water (Note: Make sure your palms are clean and squeeze the spinach dry. Tip: If you have a bamboo sushi roller, you can use that and drain the water away from the spinach, just by rolling them up and apply slight pressure). When dry and cool, chop into pieces

Step B - Cook rice and add in cooked ingredients
1. Cook rice as per normal
2. When rice is cooked or ready to serve final dish, add in kimchi and green pepper into the rice cooker and mix well with the rice (Note: Allow rice to infuse with kimchi flavor first. Also, the green peppers were not cooked in advance in Step A, adding them first will ensure they get the warmest"heat" from the rice just when the rice is cooked)
3. Flake up the salmon, then with eggs strips, and chopped spinach, add into the rice and mix well
4. Garnish with nori seaweed strips
5. Ready to be scooped and served

Dish out a bowl of warm kimchi-infused rice with nutritious ingredients. Each spoonful of rice you enjoy is flavor-bombed and filled with a profile of textures. The light crunch of green peppers, the salmon flakes, moist warm rice, kimchi-fragrance... ... ... ... ...

How does it look? Healthy ? Easy ?


Bibimbap cooked, using standard and basic kitchen appliances and equipment. An effective way to keep your entire dish warm too!

My 石锅拌饭 or rather 饭锅拌饭...:D

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