The third of the KCC’s cookery demonstrations at Le Cordon Bleu focuses on bibimbap. Registration required.
K-Cuisine Lecture Series No.3: Bibimbap & Namul
Date/Time: Tuesday 26 May 2015/18.30-20.30
Venue: Le Cordon Bleu London (WC1A 2LS)
Lecturer: Chef Hyung Soo Lim
RSVP to KCCUK at 020 7004 2600 or firstname.lastname@example.org
Short Introduction to Namul
Namul, seaseoned vegetables, is one of the most basic side dishes in the Korean diet. While namul refers to both raw and cooked vegetables and wild-greens, it usually means cooked ones these days. Almost all kinds of seasonal vegetables and wild-greens are used for namul dishes.
Short Introduction to Bibimbap
Bibimbap is a dish mixed of cooked white rice, vegetables, beef, garnishes and fried red pepper paste. It is said that this dish came from the customs of memorial services and rural villages. This dish is very easy to prepare, just mixing together cooked white rice with various vegetables, namul and red pepper paste.
- Put the rice and water in the pot, heat it up for 4 min. on high heat. When it boils, continue to boil it for another 4 min. then lower the heat to medium, boil it for 3 min. When the rice become sodden, lower the heat to low, steam for 10 min. to be well-done (1.03kg).
- Preheat the frying pan and oil, stir-fry pumpkin on high heat for 30 sec. spread out and cool down (80g).
- Preheat the frying pan and oil, stir-fry bellflower roots on medium heat for 5 min. (120g).
- Preheat the frying pan and oil, stir-fry beef and bracken respectively on medium heat for 3 min. (beef 80g, bracken 164g).
- Pour edible oil into the pan, oil fry kelps on medium heat for 10 sec. Crush it into large size.
- Put the minced beef, green onion, garlic and half of the sesame oil in the pot, stir-fry them on medium heat for 2 min. Add red pepper paste, sugar and sesame oil, stir-fry for 5 min. Add water into it, stir-fry for another 3 min. to make fried red pepper paste (167g).
- Serve steamed rice with prepared stuffs and fried red pepper paste on top.