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Jack Monroe’s prawn bibimbap recipe Jack Monroe’s prawn bibimbap recipe
(35 minutes later)
I had my first – and only – authentic bibimbap in a Korean restaurant on holiday earlier this year. As the scalding-hot stone pot (called a dolsot) landed on our table, I couldn’t resist photographing it: this culinary kaleidoscope was something I wanted to recreate on a bleak day.I had my first – and only – authentic bibimbap in a Korean restaurant on holiday earlier this year. As the scalding-hot stone pot (called a dolsot) landed on our table, I couldn’t resist photographing it: this culinary kaleidoscope was something I wanted to recreate on a bleak day.
Recently, scrolling through the food photos in my archive, that dish of many colours flashed up on my screen. I visited some Korean restaurants to see how they did theirs and compared notes with foodie friends to come up with my own version.Recently, scrolling through the food photos in my archive, that dish of many colours flashed up on my screen. I visited some Korean restaurants to see how they did theirs and compared notes with foodie friends to come up with my own version.
Traditional bibimbap recipes use gochujang, a sticky, scarlet paste of hot red pepper and soy bean that needs a month to ferment. The home cook can either buy some or try this hot, red, sticky sauce instead.Traditional bibimbap recipes use gochujang, a sticky, scarlet paste of hot red pepper and soy bean that needs a month to ferment. The home cook can either buy some or try this hot, red, sticky sauce instead.
(Serves 4)(Serves 4)
For the marinade:1 tbsp soy sauce1 tbsp oil (groundnut or, traditionally, sesame)1 tsp sugarA fat clove of garlic, crushedFor the marinade:1 tbsp soy sauce1 tbsp oil (groundnut or, traditionally, sesame)1 tsp sugarA fat clove of garlic, crushed
200g prawns300g rice 200g prawns (check the provenance of your prawns)
300g rice
For the chilli sauce:2 red chillies, deseeded and finely choppedAnother fat clove of garlic, crushed50ml white wine vinegar2 tbsp sugar2 tbsp oilFor the chilli sauce:2 red chillies, deseeded and finely choppedAnother fat clove of garlic, crushed50ml white wine vinegar2 tbsp sugar2 tbsp oil
A splash of oil1 large carrot, sliced into fine ribbons lengthways200g mushrooms, sliced50g spinach4 free-range eggsA splash of oil1 large carrot, sliced into fine ribbons lengthways200g mushrooms, sliced50g spinach4 free-range eggs
Combine the soy sauce, oil, sugar and garlic, and add the prawns (or, if you prefer, shredded meat). Cover and put in the fridge to marinate.Combine the soy sauce, oil, sugar and garlic, and add the prawns (or, if you prefer, shredded meat). Cover and put in the fridge to marinate.
Cook the rice according to packet instructions, tip it into a fine colander and allow to drain, fluffing with a fork to stop it getting too sticky.Cook the rice according to packet instructions, tip it into a fine colander and allow to drain, fluffing with a fork to stop it getting too sticky.
Put the chillies and garlic into a small pan with the vinegar and sugar. Bring to the boil, remove from the heat and allow to cool before stirring in the oil. Pour into a small bowl to serve (stir well before serving, as the oil separates from the hot, sweet chilli).Put the chillies and garlic into a small pan with the vinegar and sugar. Bring to the boil, remove from the heat and allow to cool before stirring in the oil. Pour into a small bowl to serve (stir well before serving, as the oil separates from the hot, sweet chilli).
Slosh a little oil into a pan and bring it to a high heat. Soften the carrot slices in the oil for a couple of minutes, then set aside. Saute the mushrooms, then set aside. Tip the rice into the pan and add the prawns, carrots, mushrooms and spinach. Cover for a few minutes to heat back through and allow the rice to start to crisp at the bottom. Stir in the eggs and serve in the pot, with the bowl of chilli sauce.Slosh a little oil into a pan and bring it to a high heat. Soften the carrot slices in the oil for a couple of minutes, then set aside. Saute the mushrooms, then set aside. Tip the rice into the pan and add the prawns, carrots, mushrooms and spinach. Cover for a few minutes to heat back through and allow the rice to start to crisp at the bottom. Stir in the eggs and serve in the pot, with the bowl of chilli sauce.
• For more recipe ideas, see agirlcalledjack.com or follow @MsJackMonroe on Twitter.• For more recipe ideas, see agirlcalledjack.com or follow @MsJackMonroe on Twitter.