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Susan Jung

Rice 'bowls' are common in  Asian cultures: in Japan there are dishes such as chirashi, donburi and katsu don; in China there's bo  jai fan; in Korea there's bibimbap (or dolsot  bibimbap, if it's served in a sizzling hot stone pot). These dishes are comfort food - easy to make and even easier to eat. 
Bibimbap
The toppings for  bibimbap can be varied according to whatever fresh vegetables  are available. For a vegetarian version, substitute saut?ed mushrooms for the beef. 
 About 800 grams cooked Japanese or  Korean rice
 100 grams bean sprouts
 150 grams zucchini
 250 grams spinach (leaves and about  2cm of stems), rinsed thoroughly
 150 grams carrot, peeled
 150 grams flank steak or another cut  of tender boneless beef
 Cooking oil, as needed
 Minced garlic, as needed
 Soy sauce, as needed
 Sugar, as needed
 Salt, as needed
 Sesame oil, as needed
 Toasted sesame seeds, as needed
 2 small eggs
 For the sauce:
 80 grams gochujang (Korean chilli paste)
 10ml sesame oil
 5ml soy sauce
 1 tsp sugar
 1 garlic clove, minced
Cut the beef across the grain into strips about 5cm long and 5mm thick. Season with 5ml of soy sauce,  quarter of a teaspoon of sugar and  half a teaspoon of sesame oil and leave to marinate for at least 15 minutes. 
Bring a saucepan of water to the boil, add the bean sprouts and cook for three minutes. Scoop the bean sprouts  with a shallow sieve  then drain them thoroughly, squeezing out  as much water as possible. Bring the same pan of water to the boil, add the spinach and cook just until the leaves wilt. Drain the spinach, rinse with cold water and drain again. Squeeze out as much water as possible from the spinach.
Julienne the carrot. Cut the zucchini lengthwise into halves or quarters (depending on the diameter) then slice about 3mm thick. 
Heat a skillet, add 5ml of cooking oil and half a clove of minced garlic. Add the bean sprouts, season to taste with salt and stir-fry for a few minutes before transferring to a shallow bowl. Use the same skillet (no need to wash it) to heat 5ml of oil. Add the spinach, season with 5ml of soy sauce and a little salt. Stir-fry for a few minutes then stir in 5ml of sesame oil and  a teaspoon of toasted sesame seeds. Transfer to a shallow bowl.
Wipe the skillet clean with paper towels. Heat 5ml of cooking oil, add half a clove of minced garlic and the zucchini. Season with salt and stir-fry until the zucchini is tender. Transfer to a bowl. Heat 5ml of cooking oil  in the skillet, add the carrot, season with  salt and cook until the carrot is crisp-tender before transferring it to a bowl. Heat 5ml of cooking oil, add the beef and stir-fry until it loses its pink colour. Transfer to a bowl. 
Stir the gochujang with the sesame oil, soy sauce, sugar and garlic. Heat some oil  in a clean skillet and pan-fry  the eggs sunny-side up. 
Scoop the hot, cooked rice into two large bowls. Arrange the vegetables and meat over the rice then top each portion with a fried egg. Add a spoonful of the sauce, sprinkle with toasted sesame seeds and let each diner mix all the ingredients before eating. 
Chicken and mushroom bo jai fan
The dark soy sauce called for in this recipe  is thick and rich, with a sweet flavour that's not very salty. If you can't find it, use 15ml of regular soy sauce diluted with 15ml of water then add about  half a teaspoon of sugar. 
 180 grams long-grain rice
 240ml water
 2 small dried Chinese mushrooms
 2 boneless chicken thighs
 11/2 tsp soy sauce
 11/2 tsp rice wine
 A pinch of salt
 1/4 tsp sugar
 1 slightly heaped tsp cornstarch
 A pinch of ground white pepper
 1 tsp sesame oil
 1 thin slice fresh ginger, peeled and julienned
 Minced spring onion
 For the sauce:
 30ml dark soy sauce
 10ml rice wine 
 5ml sesame oil
Soak the mushrooms in warm water until they are soft. Squeeze  out the excess water then remove and discard the stems. Cut the chicken thighs into chunks and marinate with the soy sauce, rice wine, salt, sugar, cornstarch, white pepper and sesame oil. 
Rinse the rice in several changes of water, or until the water runs clear. Put the drained rice in a small bo jai (Chinese sand pot) and add 240ml of water. Bring to the boil over a medium-high flame then lower the heat and simmer until the water is level with the rice. Add the chicken and mushrooms and scatter the julienned ginger over the top. Cover the pot with the lid, lower the heat and simmer for about 20 minutes, or until the rice and chicken are cooked. Remove the lid, increase the flame to medium and cook for several minutes, or until the rice at the bottom of the pot starts to develop a brown crust (you'll be able to smell it toasting). Stir together the sauce ingredients and spoon it  over the rice and chicken. Scatter the spring onion on top and stir all the ingredients together before serving. Serves one.
Styling Corner Kitchen Cooking School



Go with the grain