| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 564 | 22g | 3.5g | 66g |
| sugars | fibre | protein | salt |
| 5g | 6g | 25g | 2g |
Yes, today we’re going to be delving into the colorful, flavorful world of Korean cuisine. As a Louisiana native with French ancestry, for me, a great dish is all about blending vibrant flavors and textures together, and Korean Royal Fern Bibimbap does just that with an elegant flourish.
Discovering the Beauty of Bibimbap
I love how bibimbap invites a symphony of flavors and textures to dance in a single bowl. It’s a captivating balance of vibrant vegetables, tender meat, sticky rice, and a decadent fried egg that, when mixed together, creates a harmony of Korean goodness. It’s a little similar to paella from Spain or a jambalaya from my home in Louisiana- but with its unique Korean twist of spicy gochujang and the nuttiness of sesame oil.
Moreover, as a health-conscious food blogger, I appreciate that bibimbap can easily cater to many dietary preferences, including vegetarian and gluten-free, given the right adjustments. This version highlights the delightful texture and deep, earthy flavor of bracken fern. It’s a unique ingredient by Western standards, but one that is steeped in tradition in Korean cuisine–and adds a unique health benefit of being high in antioxidants. Each bite is also packed with essential nutrients from colorful vegetables and lean protein.
A Versatile Feast
Korean Royal Fern Bibimbap is versatile and adaptable. If you’re unable to find bracken fern in your local store, feel free to substitute it with other types of ferns or even spinach for a similar texture. The goal is to create a celebration of vegetables that please both your palate and your health needs.
This dish pairs excellently with a side of Korean cucumber salad or homemade kimchi for a true Korean feast. As for beverage pairings, a cool bottle of soju, a Korean distilled spirit, is traditional. Alternatively, for a non-alcoholic choice, a refreshing barley tea or citron tea would do just the trick.
In conclusion, the Korean Royal Fern Bibimbap is not just a dish; it’s an experience. It’s an exploration of flavors and a celebration of freshness. With each spoonful, you taste a piece of Korea’s rich culinary history, making it one of the recipes I absolutely adore sharing with the readers of Your Gourmet Guru. Bon appétit, or as they say in Korea, 잘 먹겠습니다 (jal meokkesseumnida)!
What You’ll Need
- 4 cups of Steamed Rice
- 1 cup of Bracken Fern (cut into 2-inch pieces)
- 2 tablespoons of Vegetable Oil
- 5 cloves of Garlic (minced)
- 1 tablespoon of Gochujang (Korean red pepper paste)
- 1 tablespoon of Soy Sauce
- 1 tablespoon of Sesame Oil
- 1/4 cup of Rice Vinegar
- 1 Medium Carrot (sliced thinly)
- 1 Zucchini (sliced thinly)
- 4 Large Shiitake Mushrooms (sliced)
- 2 Cooked and Shredded Chicken Breasts
- 1 cup of Bean Sprouts
- 6 Fried Eggs (one for each serving)
- 1 bunch of Spinach leaves (blanched and squeezed)
- 1 cucumber (julienned)
- 2 Green Onions (sliced)
- 1 tablespoon of sesame seeds (for garnish)
Method
Step One
Heat a tablespoon of vegetable oil in a pan over medium heat. Add the bracken fern and saute for about 5 minutes until it becomes soft. Remove from the pan and set aside.
Step Two
In the same pan, add the minced garlic and saute until it is golden brown. Be careful not to burn it. Add gochujang, soy sauce, sesame oil, and rice vinegar and stir until it becomes a sauce.
Step Three
Add the sliced carrot, zucchini, mushrooms to the pan and saute for 5-7 minutes until they are softened. Then add the shredded chicken and bean sprouts and cook for another 2-3 minutes.
Step Four
Arrange the steamed rice in a bowl. Place the sauteed vegetables, shredded chicken, bracken fern, blanched spinach, julienned cucumber, and a fried egg on top of the rice.
Step Five
Spoon the gochujang sauce over the ingredients. Top it off with sliced green onions and sesame seeds for garnish.
Step Six
Serve the Korean Royal Fern Bibimbap hot, letting each person mix up their own bowl. If there is extra gochujang sauce left, serve it on the side for those who prefer a stronger flavor.
Remember, the beauty of bibimbap is that every bite is different. You can adjust this recipe to use any vegetables you prefer, so feel free to customize this to suit your taste. Enjoy your meal!
