Recipe: Cornersmith Bibimbap
This recipe is fairly new to me, but I love it. It’s from the Cornersmith pickling book. It’s their take on a Korean Bibimbap - a light and delicious rice salad. Attendees at the recent “New Year Detox” Retreat tucked into a version of this for lunch.
250 g (9 oz) medium or short-grain brown rice
1 teaspoon salt
30 g (3/4 oz) butter
4 free-range eggs
2 spring onions (scallions),
4 radishes, thinly sliced
10 snow peas (mangetout), cut into very thin strips
pickles*, such as ½ cup Zucchini Pickles (page 51) and/or ½ cup Pickled Ginger Carrots (page 153) and/or Turmeric Pickled Mango (page 42) fermented vegetables, such as ½–¾ cup Kitchen Scrap Sauerkraut (page 192) or Fermented Vegetables (page 46) *Pickles can be substituted with good quality store bought products
60 ml (2 fl oz/¼ cup) brine from your pickles and ferments
4 teaspoons Chilli Sambal (page 63)
1 teaspoon toasted sesame seeds (see page 206)
½ cup picked coriander (cilantro) leaves (optional)
Wash the rice well, then drain. Place in a saucepan and cover with water, to twice the height of the rice. Add the salt and place over medium–high heat. Bring to the boil, then reduce the heat to low. Cover and very gently simmer for 45 minutes.
Remove the lid and check if the water has been absorbed. If there is more than a tablespoon of water left in the bottom of the pan, drain it off. Take the rice off the heat and let it stand for 10–15 minutes with the lid on.
Place a large frying pan over medium heat. Add the butter. When the butter starts sizzling, crack the eggs into the pan and cook them to your liking; we like the yolks a bit runny, to break them through the rice bowl.
Meanwhile, fluff the rice with a fork and place in four shallow bowls. Arrange your raw, pickled and fermented vegetables in a ring shape around the rice, keeping the middle free for the egg.
When the eggs are done, place one in the centre of each salad. Season with salt. Drizzle the pickling/fermenting brine evenly over the salads. Garnish with the chilli sambal, sesame seeds and coriander and serve.