Korean
Far Flung
Ingredients
1 carrot, finely shredded
1/3 cup sesame oil
1 small daikon, finely shredded
1 bunch bracken (available at Korean food stores)
1 handful wild greens / spinach washed
1 bunch garlic chives
1/3 cup peanut oil
4 cloves garlic, peeled, sliced thinly
4 chestnuts peeled, husk removed, sliced
2 cups bean sprouts
200g good quality beef fillet
¼ cup sesame seeds
2 tbsp red chilli paste (gochujang)
1 tbsp apple vinegar
1 tsp finely grated ginger
½ tbsp castor sugar
1 tbsp water
2 cups Korean rice, steamed
1 Lebanese cucumber, seeds removed, cut into batons
4 egg yolks
pinch black pepper
flaked salt
½ cup ginko nuts – shelled, blanched and husks removed
4 sheets laver – seaweed sheets
Method
Place medium sized pot of water onto a high heat and bring to the boil, add a pinch of salt. Blanch the shredded carrot for 1 minute or until just tender and remove into ice water with a lifter. Drain and place onto paper towel and sprinkle with a little sesame oil, set aside. Repeat for daikon, bracken, wild greens or spinach and garlic chives.
Place a small non-stick frying pan over a medium heat and add the peanut oil, add the chestnut slices and fry until golden, drain onto paper towel and repeat for the garlic slices.
Remove the oil from the pan and discard, wipe out and place back on a high heat. Add a dash of sesame oil and add the bean sprouts to the pan. Cook for 1 minute tossing regularly. Tip out onto a plate and allow to cool.
Dice the beef finely and place into a small bowl, add a dash of sesame oil, pinch of salt and pepper and a sprinkle of sesame seeds, mix and taste. Set aside.
Place the gochujang into a small bowl and add the apple cider vinegar, dash of sesame oil, ginger and sugar, stir to combine. If required add a dash of water to loosen into a sauce consistency.
Place a cup of cooked rice in the bottom of each serving bowl, arrange the carrots, daikon, bracken, cucumber, bean sprouts and greens neatly around the rice — it's all about the colour and making the bipimbap look beautiful. Place a little pile of the beef in the middle and pop the egg yolk on top.
Sprinkle with a few ginko nuts next to the beef, spoon two tablespoons of gochujang sauce next to the beef and sprinkle the yolk with toasted sesame seeds.
Sprinkle a few crunchy chestnuts and garlic in the centre of the bipimbap. Finally wave a sheet of laver gently over an open flame to char the seaweed. Repeat with the remaining sheets and then carefully break each sheet into three and pop on and around the bipimbap.
Serve.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
