PCC : Korean BibimBap

Today, with the Kimchi ready for serving, Porky want to go full speed with Korean dish. So he will try to make one of his favorite dish in a Korean Restaurant, the BiBimBap or simply 'mixed rice', before you eat it you must mix it thoroughly like a tornado. More details here, and this is how chef Porky will teach you how to prepare your very own BiBimBap..

Start with a round bowl of rice, preferably still warm fresh out of the rice cooker.

Slice cucumber in thin slices and sprinkle a little salt and leave it for 10-15 mins, drain to dry. Dice 2-3 cloves of garlic and mix together with cucumber and sprinkle half to one teaspoon of sesame seeds.

For meat, chicken frankfurter will do just fine. Steam to cook , toss with sesame oil and dice it.

Slice carrot into thin slices, heat up the pan with few drops of oil and toss it to perfection.

Once all the dishes are ready, start arranging it on the side of the bowl leaving the middle open for the egg. Have to do it fast, race to keep the rice warm.

Tadaaaaaaa... just like in Korean restaurant.. add the Kimchi as side dishes

Place the sunny side up egg in the middle with a sprinkle of sesame (raw or lightly tossed in hot pan). Lastly add the signature Bibimbap paste where in this dish, Porky choose GochuJang or chili pepper paste. Its the same paste used to ferment the kimchi, but with 1 tbsp of sesame oil, 1/2 tspn of minced garlic, 1 tbsp of honey/syrup, to 2 tbsp of chilli pepper paste sauteed in medium heat pan and chill before serving. It is so easy to prepare, as long as the ingredients are added in when the rice is still hot, everything will be fine ! yummy and simple..