Bibimbap au Porc Bulgogi ¦ Bol de saveurs, couleurs, textures, sain, qui fait du bien ¦ Riz Grillé

I'm going to show you how to make a bibimbap with bulgogi pork. Bibim means mix and bap means cooked rice. Bibimbap is a Korean dish that we love for its colors, flavors and its simple side. It's a bowl of hot rice, stuffed with sautéed vegetables, an egg and here, bulgogi-style marinated pork. I'm going to show you how to prepare it in a classic bowl and also in a bowl of onseot to get this crispy delight at the bottom of the bowl. I start by washing 500g of round rice. I rinse it 3 to 4 times to remove the starch. This avoids it from becoming doughy when cooked. The round rice is the most consumed in Korea, it is the daily rice. After the 4th washing, the water becomes clearer. I then let the rice soak for 30 minutes. It will be much softer after cooking. I cut 350g of pork into slices of half a centimeter. You can use pork loin or ribs. I prepare the seasoning sauce with 1 1⁄2 tablespoons of light soy sauce, 1 1⁄2 teaspoons of dark soy sauce, 1 tablespoon of sake, 1⁄4 teaspoon of salt, 1 1⁄2 tablespoons of sugar, ground pepper, 1 1⁄2 tablespoons of sesame oil, and 4 cloves of crushed garlic. I mix well. Then I pour this sauce on the meat. I mix well to penetrate the marinade. The meat will become tenderer and fragrant. I let it rest for the rest of the preparation. After 30 minutes, I taste the rice. I cook it with 550g of water. For the vegetables, I mince 2 carrots, a zucchini and a half, I cut 300g of parsley mushrooms into thin slices, I mince 2 onions, I first cut a cebette into slices, then into filaments. Once soaked in water, the filaments will curve and form nice spirals. For the seasoning sauce, in a small bowl I put 1 tablespoon of gochujang pepper paste, ½ tablespoon of rice syrup or honey, and ½ tablespoon of sesame oil. I mix well. The gochujang pepper paste is both slightly spicy, sweet and rich in umami. We sauté each ingredient separately to master its cooking time and preserve its flavors. All cooking is done over high heat. At each cooking, I pour ½ tablespoon of sunflower oil. When the oil is hot, I put the carrots, and for each vegetable, I add a pinch of salt. I stir from time to time for 5 minutes. The carrots remain a little crunchy, I reserve. Then I sauté the mushrooms for 5 minutes, the onions for 2 minutes, the zucchini for 2 minutes and 30 seconds and the marinated pork for 2 minutes and 30 seconds. This pork is marinated like bulgogi, in sweet and salty sauces, scented with sake, garlic and sesame, typical of Korean grillades. I reserve. I cook 4 dishes over low heat, just enough for the white to be cooked and the yolk to remain well cooked. I reserve. I prepare a bowl of bibimbap for each guest. First I air the rice, I put it at the bottom of the bowl. I arrange the vegetables on top, making a nice harmony of colors. You can of course make a vegetarian version, only with rice and vegetables. I add the bulgogi pork, the egg, a little sebaete, and the seasoning sauce for those who like a slightly spicy touch. I sprinkle sesame seeds, I spread a tablespoon of grilled sesame seeds and a pinch of salt on the egg. My bulgogi pork bibimbap is ready. If you have a bowl of onseot, the traditional stone bowl, you can grill the rice at the bottom for an even more greedy effect. In this case, I pour a tablespoon of sesame oil at the bottom of the bowl, I spread it well, I put a portion of rice, then I arrange the vegetables, the pork and the sesame seeds as before. I place the bowl directly on medium heat for about 10 minutes, without stirring and monitoring to prevent the rice from burning. I place it on its support, I add the egg, and the sebaete. And without waiting, while everything is still hot, we mix all the ingredients before tasting. For a few minutes, everyone can still hear the crackling in their burning bowl. The bibimbap served in onseot is often the favorite of lovers of this dish, it is thanks to the delicious crispy and very fragrant grilled rice that is hidden at the bottom of the bowl. If you don't have a bowl of onseot, you can also make the bibimbap in a small non-stick pan and have grilled rice. The normal bowl version is delicious. The dripping egg yolk and the slightly raised side sauce will bind to all the ingredients. Bon Appetit! It is a dish that nourishes the body and mind, rich in fiber, vitamins, taste and happiness to share. Those who wish, will add a little more side sauce during the tasting. I remind you of the essential points. Use well-washed rice, cut the vegetables into small pieces, sauté them separately, marinate the pork like bulgogi, dress a nice bowl, sprinkle with a drizzle of grilled sesame oil, use a bowl of onseot to have grilled rice, mix well before tasting. You can watch my video to make bulgogi beef. Thank you, see you at the next homemade dish!