The July Daring Cooks' Challenge took us to Korea, where Renata of Testado, Provado & Aprovado taught us how to make bibimbap. This colourful rice dish can be customised to meet any taste, and is as much fun to eat as it is to say!
I definitely went more for following the general concept than the recipe (which, incidentally, you can find here) through a combination of not having the right ingredients, time, and wanting it not to be too spicy for Mini-M.
It was really fun though - and tasty. Mini-M liked being able to arranger her ingredients artfully in her bowl, trying to create a sunshine picture. The rest of us went slightly more abstract, with varying degrees of artistry.
I'm not going to share my recipe as such - since it was not really by design, but I'll give you a quick run through of my deviations from the actual recipe:
- no chilli paste - in fact no actual Korean ingredients at all
- sushi rice - it was the only sticky rice I could fine
- red pepper and celery sauce, rather than spicy sauce
- a bag of mixed spinach, rocket and watercress instead of greens