Prep 30 min - cook 25 min - serves 4
Korean Sesame Daliya Bibimbap
Steamed daliya under a fan of separately seasoned vegetables, finished with gochujang and a crisped fried egg.
Before you cook
Each vegetable is seasoned in the pan it was cooked in, not later in a bowl. That is what gives bibimbap its layered rather than mixed flavour before stirring.
The egg wants a crisp lacy edge and a runny yolk. Cook it last, in the hottest pan, so it does not sit and overcook while everything else is arranged.
Method
Steam the daliya over simmering water for twenty-five minutes until tender.
Blanch the spinach and bean sprouts separately, then squeeze both dry.
Season each with a little sesame oil and salt in its own small bowl.
Stir-fry the carrot alone for two minutes and season it the same way.
Stir-fry the mushrooms in a dry pan until they release their liquid.
Season the mushrooms with a splash of sesame oil once they are done.
Fry the eggs last, in a hot well-oiled pan, until the edges crisp.
Divide the warm daliya between four wide bowls as the base.
Arrange each vegetable in its own section around the bowl, egg on top.
Serve with gochujang and sesame seeds for each person to stir through.
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