Kimchi-rubbed Prawn Bibimbap

Background

Dating back centuries, kimchi has been a staple in Korean cuisine, offering both flavor and nutrition. The fermentation process used to create kimchi not only enriches its flavors but also provides numerous health benefits, thanks to its probiotic nature. Over the years, the versatility of kimchi has led to various modern adaptations, including the fusion with globally loved dishes. One such delightful fusion is the Kimchi-rubbed prawn Bibimbap. Bibimbap, literally translating to 'mixed rice', is a traditional Korean dish, initially conceived as a way to use leftover vegetables and meats. This dish utilizes rice as a base, topped with an array of vegetables, meats, and finished with a spicy-sweet sauce. By incorporating prawns rubbed with kimchi, the flavors are elevated to a new high, providing a spicy, umami-rich experience that is as satisfying as it is nutritious.

Ingredients

• 2 cups of cooked rice
• 200g fresh prawns, peeled and deveined
• 1 cup of kimchi, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 cloves of garlic, minced
• 1 tablespoon ginger, grated
• 1 carrot, julienned
• 1 zucchini, julienned
• 1 red bell pepper, sliced
• 1 spring onion, chopped
• 1/2 cup of bean sprouts
• 4 eggs
• Salt and pepper to taste
• Optional: Gochujang (Korean chili paste) for extra heat

Preparation

Preparing the Prawns

Begin by taking the fresh prawns and ensuring they are thoroughly cleaned. Combine the kimchi, soy sauce, honey, garlic, and ginger in a mixing bowl. Add the prawns to the bowl and toss until well coated. Allow the prawns to marinate for at least 30 minutes to let the flavors infuse.

Preparing the Vegetables

While the prawns are marinating, prepare the vegetables. Julienne the carrot and zucchini, slice the red bell pepper, and chop the spring onion. Set these aside, ready to assemble for the bibimbap.

Cooking Process

Cooking the Rice

If the rice is not already cooked, start by preparing 2 cups of rice according to your preferred method. The rice acts as the base of the bibimbap and should be fluffy yet slightly sticky. For those unfamiliar with cooking rice, you can review our cooking timer that provides detailed guidance on perfect rice preparation.

Stir Fry the Vegetables

In a heated pan with a little sesame oil, stir-fry the carrot, zucchini, and red bell pepper for 2-3 minutes until slightly softened. Add in the bean sprouts last and cook for another minute. Season lightly with salt and pepper and set aside.

Cooking the Prawns

In the same pan, add the marinated prawns and cook over medium heat until they turn pink and opaque, about 3-4 minutes per side. Ensure they are evenly cooked and coated with the spicy kimchi mixture.

Frying the Eggs

For authenticity, fry each egg sunny side up until the whites are set but the yolks are still runny. This enriches the dish with a creamy texture when mixed into the bibimbap at the end. Adjust your cooking timer to ensure perfect timing for the eggs.

Assembling the Bibimbap

In large, shallow bowls, evenly distribute the cooked rice at the base. Artfully arrange the stir-fried vegetables on top along with the cooked prawns. Place a fried egg on each serving, taking care not to break the yolk just yet. Garnish with spring onion slices for added freshness.

Enjoying the Meal

Before diving in, break the egg yolk and mix all ingredients thoroughly to distribute the flavors evenly. For those who prefer added heat, a dollop of Gochujang can be mixed in at this point. The symphony of flavors from the spicy-sweet prawns, crisp vegetables, and creamy egg make this bibimbap a truly gratifying experience. Serve immediately and enjoy while warm to appreciate the full depth of flavors.

Pair it with traditional Korean sides like kimchi pancakes or simply enjoy on its own for a full meal.