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June 04, 2021
Korean Bavette Bibimbap
Korean Bavette Bibimbap, recipe by Barry Horne
Serves 4
Ingredients:
Sticky rice (or any rice you like) x300g
Korean marinated bavette (
click here to order
) x750g
Kim Kong kimchi (
click here to order
) x100g
Egg yolks x4
Soy sauce x50ml
Rice wine vinegar x50ml
Brown sugar x10g
Mixed greens to serve (Barry likes green beans, chicory leaf and spring onions)
Method:
Start with curing your egg yolks as these take some time, mix together the soy, vinegar and sugar and whisk until the sugar is dissolved. Pour into a container and add your egg yolks gently, taking care not to break them. Let your egg yolks cure for 2-3 hours, after that time, they will firm up a lot.
Cook your rice by using the absorption method; wash your rice first until the water runs clear, add your rice to a saucepan and cover with double the amount of water. Place on a high heat and bring to the boil, as soon as it is boiling, drop the heat down to a simmer and cover loosely with a lid and cook until most of the water has evaporated. Cover fully with the lid, turn the heat off and leave to steam for 5-10 mins. It's very important to never stir the rice at any point, until you're going to serve it.
Cook your Korean marinated bavette, either on a BBQ, or in a pan, cook for 3-4 mins either side, or to your liking - the best way is to use a digital thermometer and cook to 50 degrees C, then leave to rest for at least 5 mins and it should come up by another 5 degrees C.
To serve, place a portion of rice in a bowl and arrange your sliced bavette on the outside of the bowl and, going clockwise, add all your other elements; your kimchi, greens and spring onions. Place the egg yolk in the centre, along with a spoon of Kim Kong kimchi and serve.
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Korean Bavette Bibimbap