Many moons ago, I went to South Korea on a school trip. I was thirteen, awkward and spoke no Korean – looking back, I can't believe I went, but I'm so glad I did and appreciate how it opened my eyes to the world of travel and food.
Growing up, my Mum would always cook interesting food from all over the world, but Korean food hadn't really found it's way on to our dining room table. South Korea was my first overseas trip and was a truly eye-opening and humbling experience. My host family were the most hospitable people and I was overwhelmed by their generosity. My host mother made this dish for me once, and I was in awe of how much care went into the preparation of every vegetable individually. I haven't eaten it since that last time – my version isn't super traditional but still is pretty delicious and nourishing.
SERVES 4
2 cups short grain rice
Sesame oil
Soy sauce
3 cloves garlic, crushed
2 small carrots, julienned
2 small zucchini, julienned
1 bunch spinach, leaves picked
2 cobs of corn
4 egg yolks
1 spring onion, finely sliced
sesame seeds, to serve
Gochujang (Korean chilli paste), to serve (optional)
1. Rinse the rice in cold water and drain. Repeat twice to ensure grains are thoroughly washed. In a saucepan, place rice and place your hand flat in the pan. Cover with cold water until water reaches top of your hand. Simmer covered for 20 minutes or all the water is absorbed.
2. Steam the corn until cooked (approx 7 minutes) and remove kernels from cob.
3. Steam the spinach until wilted. Mix with sesame oil, a little soy sauce and 1/3 of the crushed garlic.
4. In a pan, heat some sesame oil. Add the zucchini and garlic and add a drizzle of soy sauce. Saute until just cooked (2-3 minutes).
5. Repeat the above step but now with the carrot.
6. Half fill individual bowls with rice and top with carrot, spinach, zucchini and corn. Place one egg yolk in each bowl and scatter over sesame seeds and spring onions. Serve with chilli paste, if using.
BIBIMBAP
