Bibimbap E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 141

Veröffentlichungsjahr: 2023

Beschreibung

A collection of over 70 enticing Asian-style one-bowl recipes that feature rice and noodles. Rice and noodles are at the very heart of Asian cooking, providing the building blocks to what is a varied, healthy and fascinating cuisine. They are mostly served as one-pot dishes in soups, salads and stir-fries and provide the carbohydrate element alongside fresh vegetables, herbs, meat and fish, balancing the nutritional benefits of each dish. Bibimbap itself is a Korean rice dish consisting of rice, topped with a variety of seasoned and sautéed vegetables, plus kimchi and a gochujang sauce. It is also often served with a fried egg on top to finish. The perfect all-rounder delicious meal in one bowl. 'Bibim' means 'mixing' and 'bap' means 'cooked rice', but this Asian-influenced dish is just the start. It is such a versatile idea and can be used as a basis for all manner of other one-bowl rice and noodle dishes. Begin with the basics of putting a one-bowl rice or noodle dish together and what flavours and ingredients go together well, then move on to trying endless combinations. Discover a dishes such as Chilled Soba Noodles with Dipping Sauce, Wild Garlic Miso Pork Stir-fry or BBQ Pork Noodle Bowls, and not forgetting Chicken Noodle Soup or a Spicy Noodle Seafood Broth. Use the recipes in this book as a starting point on an Asian-inspired rice and noodle journey and create your perfect meal in one bowl.

Leseprobe

BIBIMBAP

BIBIMBAP

and other Asian-inspired rice & noodle bowl recipes

with recipes by

LOUISE PICKFORD

with photography by IAN WALLACE

Senior Designer Toni Kay

Senior Editor Abi Waters

Creative Director Leslie Harrington

Editorial Director Julia Charles

Head of Production Patricia Harrington

Indexer Vanessa Bird

First published in 2023 by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and Ryland Peters & Small, Inc.

341 East 116th Street

New York NY 10029

www.rylandpeters.com

Text © Atsuko Ikeda, Jackie Kearney, Kathy Kordalis, Jenny Linford, Uyen Luu, Louise Pickford and Ryland Peters & Small 2023

Design and photography © Ryland Peters & Small 2023

Note: Some recipes in this book have been previously published by Ryland Peters & Small. See page 160 for full text and photography credits.

ISBN: 978-1-78879-555-5

E-ISBN: 978-1-78879-571-5

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

Printed and bound in China

A CIP record for this book is available from the British Library. CIP data from the Library of Congress has been applied for.

NOTES

• Both British (metric) and American measurements (imperial plus US cups) are included; do not alternate between the two within a recipe.

• All spoon measurements are level unless specified otherwise. Note that a level tablespoon (tbsp) is 15 ml and a level teaspoon (tsp) is 5 ml.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

CONTENTS

Introduction

EASY DOES IT

FRESH & COOL

SOUL SATISFYING

WARMING SPICE

UMAMI RICH

Index

Credits

INTRODUCTION

A meal in a bowl. I don’t know about you but I know for sure that I prefer to eat almost all foods in a bowl. Bowls give ingredients structure and tend to be nourishing, comforting, hearty, healthy, satisfying, dynamic, colourful and idiosyncratic. Maybe it is the comfort angle or perhaps the idea of delving under different ingredients to see what lies beneath that makes them so inviting. Whatever it is, I’m definitely not alone in this. There is a long and rich history of serving a meal in a bowl and it is to Asia that we look for this.

The origin of the bowl as a vessel can be traced back to ancient times. The long history of the bowl combined with the importance of balance in every aspect of life in Asian cultures, led to foods being served together in one bowl; the ying and yang if you like. Even today, Asians use bowls more than any other nation and whatever is served at a meal, is eaten from a bowl.

Throughout Asia many dishes are named after the bowl in which they are served, such as Japanese donburi, Korean dolsot, Chinese gaifan, Vietnamese bun cha, Japanese ramen or Thai (or more accurately Buddhist) buddha bowl. This highlights the importance and their significance within each culture.

Where this differs slightly is with a Korean dish known as bibimbap, named after the ingredients rather than the bowl itself. Bibimbap is composed of ‘bibim’ meaning ‘to mix things together’ and ‘bap’ meaings ‘rice’. So put together it is as simple as ‘a bowl of ingredients with rice’. There are many different types of bibimbap in Korea all with very specific identities, and these are not limited to a special occasion or celebration, but served everyday as a family meal.

THE BOOK

The aim of bowl food is to provide a nutritious and well balanced meal in just one dish, with carbs providing the building blocks to which we add everything else. Protein will come from meat, fish or vegan products, such as tofu, tempeh or seitan. Vegetables will provide vitamins and minerals. Texture is just as important, so seeds or nuts are often used. Flavours must be balanced, and the use of soy sauce with either vinegar or lime is common along with sugar or honey. Sesame is used for umami richness.

Because rice or noodles make up the base of each bowl, toppings are packed full of rich flavours, especially from sauces and dressings to give balance. I believe it is this that makes Asian dishes so perfect for being served this way. If you think about the flavours that define Asian cooking, big flavours are prominent – soy sauces, earthy spices, intense citrus and vinegary flavours, pungent herbs, fiery chillies/chiles and rich coconut sauces.

Within each chapter you will find both rice and noodle bowls, inspired from dishes served throughout Asia, along with some that have been given a new, more contemporary twist. There is definitely a fusion element to the recipes, as I feel this is so much part of how we think and feel about our food today. I have tried to include recipes from all over Asia – from Korea, Japan, China, Indonesia, Thailand, Malaysia and Vietnam – to celebrate this wonderful way of eating.

Rice

Wherever we look for inspiration, it all begins with the carbohydrate. In this book rice and noodles make up the majority of carbs and they are as integral to Asian food culture as bread is to traditional Western cuisine.

Rice can be white, brown, red or black. Long-grain, jasmine, medium-grain, short-grain or sticky. Each recipe includes a particular type of rice to give that dish its balance of texture, flavour and appearance, but overall it is not definitive and you can always substitute this with a different rice, perhaps due to preference, diet or even availability.

Raw rice always contains a dormant bacteria known as bacillus cereus and if rice is not prepared, cooked and chilled correctly it can be unsafe to eat. According to food scientist Harold McGee, to avoid food poisoning, cooked rice should either be eaten soon after cooking while still hot or cooled quickly and then kept refrigerated. You should also keep cold rice refrigerated until ready to either eat or reheat. The use of acidic ingredients in rice salads (or dishes such as sushi) helps prevent bacteria growing, making salads safe, which is why we add a dressing in each recipe. If you are reheating rice, this should be done from chilled and should be done only once.

I also recommend you follow the cooking instructions on each individual packet of rice.

Noodles

Throughout Asia noodles are mostly served as one-pot dishes in soups, salads and stir-fries, providing the carbohydrate element of each dish, which we can again build on with the inclusion of vegetables, meat and fish. You will recognize many of the classic dishes, such as Japanese ramen and udon, and Thai or Vietnamese noodle salads.

As with rice, each recipe suggests a type of noodle in order to offer variety, texture, colour and flavour. You can vary this if you want, but always follow the cooking or rehydration instructions on each packet. Unlike rice, noodles are safer when it comes to cooling for use in salads, but always use best practices when serving cold noodles.

This really is a celebration of Asian bowl food, a collection of mouthwatering dishes for any occasion designed to both satisfy appetites and add a sense of wellbeing to our culinary world.

GLOSSARY OF UNUSUAL INGREDIENTS

Daikon – or mooli – is a winter radish grown throughout its native East Asia. Also known as Japanese or Chinese radish, it is widely available. Traditional red radish can be substituted.

Dashi – is a Japanese stock. Dashi powder is a convenient shortcut to making it, similar to a stock cube. It is available from Asian food stores. Fish stock can be substituted as a last resort.

Edamame – are immature soybeans eaten mainly in Japan. The little green beans, similar to baby broad/fava beans in appearance, are encased in a 5 cm/2 in. long shell and require shelling. More widely available frozen in the shell, you can now buy ready shelled beans in some large supermarkets or Asian stores.

Fermented soybean paste (doenjang) – is a Korean paste, similar to Japanese miso. It has a stronger flavour than its Japanese cousin, so is generally used in smaller quantities. It is available from online stores. Miso can be substituted, but add a dash of dark soy sauce for extra depth of flavour.

Galangal – is a rhizome related to ginger. It is similar in appearance to ginger but has a thinner, paler skin. It is difficult to pinpoint its exact flavour, but there are hints of ginger, pepper and even lemon. It is widely used throughout Asia and is a native of Indonesia. Ginger can be used instead. Galangal is available from specialist grocers or Asian stores.

Gochugaru – is the Korean name for red chilli/chili powder, ‘gochu’ meaning ‘chilli ‘and ‘garu’ meaning ‘powder’. It is made from roughly ground dried chillies/chiles with an earthy red colour. Used extensively in Korean dishes, it has a slight smoky, fruity-sweet note to it with a high-powered kick. Available online, but regular chilli powder can be used instead.

Gochujang – is a Korean chilli/chili paste made with malted barley and gochugaru (amongst other things) giving it a distinctive hot, sweet/sour flavour. It is available from online stores and is pretty much essential if cooking any type of Korean dish.

Japanese mayonnaise – is typically made with egg yolks and is flavoured with rice wine giving it a rich depth of flavour. It is drizzled over certain Japanese dishes such as sushi and omelettes. Available from Asian stores or online. Regular mayonnaise can be substituted.

Ketjap manis – is a thick sweet soy sauce used extensively in Indonesian dishes.

Mirin – is a rice wine from Japan. It is similar to sake but is lightly sweetened giving it a more syrupy consistency.

Nashi pear – is a type of Asian pear that actually resembles an apple, with its pale green/brown skin. The flavour is very much pear and the flesh crisp and white. Available from specialist stores.

Palm sugar/jaggery – made from a variety of palm trees that grow in Africa and Asia. Slightly less sweet than other sugars, it has a delicate caramel flavour and is integral to Southeast Asian cooking. Available from Asian stores, it is sold in small discs that are grated before being used.

Sake – is a Japanese wine made by fermenting rice. It has a relatively high alcohol content. It can be used in cooking, as well as served hot or chilled as a delicious drink. It is widely available.

Shaoxing wine – is Chinese rice wine used in Chinese cooking. It is made from glutinous brown rice and has an earthy, nutty flavour. Although you could use another type of rice wine, Shaoxing has a superior flavour. Available from Asian stores.

Shrimp paste – is a dried and fermented fish paste with an intense, rather unpleasant gone-off fish smell. However once cooked in dishes it gives the food a wonderful depth of flavour. It is, if you like, the essence of Southeast Asian cooking. Once opened it needs to be stored in the fridge and used within 1 month.

Szechuan peppercorns – are in fact Chinese coriander, but as they are normally used in the same way as peppercorns they have become known as such. They have a delightful aromatic lemony flavour. Widely available.

Tamarind paste – is made from the pod-like fruit of the tamarind tree indigenous to tropical Africa. It has a distinctive sweet/sharp lemon flavour adding a subtle sharpness to savoury dishes. It is widely available in Asian stores.

Wasabi paste – is made from the root of a Japanese plant similar to horseradish. It is pale green in colour with a hot ‘kick’ to it. It is always served with sushi but makes a lovely addition to salad dressings. Widely available.

EASY DOES IT

The most well-known Korean dish, this humble rice bowl is traditionally topped with all sorts of vegetables, marinated meat (usually beef), a fried egg, a sprinkle of sesame and a dollop of gochujang sauce. My take is a lighter vegetarian version with 7-minute boiled eggs, rather than fried, but super tasty nonetheless.

BIBIMBAP-Y BOWL

400 g/2 cups short-grain brown rice, rinsed

250 g/9 oz. mooli/daikon, julienned on a mandoline

1 garlic clove, crushed

1 tablespoon sesame oil

1 cucumber, shaved into ribbons

2 teaspoons smoked chilli/chili powder

2 eggs, boiled for 7 minutes

80 g/3 oz. kimchi, chopped

salt

PICKLED CARROTS

60 ml/¼ cup rice wine vinegar

55 g/¼ cup caster/granulated sugar

2 teaspoons salt

1 large carrot, julienned on a mandoline

FRIED SHIITAKE

1 tablespoon sesame oil

200 g/7 oz. shiitake mushrooms

2 tablespoons tamari or soy sauce

2 tablespoons sake

1 tablespoon rice vinegar

1½ teaspoons brown sugar

WILTED SPINACH

200 g/7 oz. fresh spinach

GOCHUJANG SAUCE

2 tablespoons gochujang

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

2 teaspoons roasted sesame seeds

2 teaspoons Korean rice malt syrup

Serves 4

For the pickled carrots, stir the vinegar, sugar, salt and 250 ml/1 cup water together in a saucepan over a medium heat to dissolve the sugar. Set aside to cool, then add the carrot and stand for 1 hour to pickle. Drain the carrot from the pickling liquid before serving.

Cook the rice for 12 minutes in a saucepan of boiling water. Drain, then remove from the heat and stand, covered, for 5 minutes.

For the shiitake, heat a frying pan/skillet to a medium heat, add the sesame oil, then the mushrooms and sauté for a few minutes. In a bowl, mix the other ingredients and pour into the mushrooms. Cook for another minute, then remove from the heat and set aside.

For the spinach, blanch the spinach leaves until just wilted, refresh in iced water, drain and squeeze dry.

For the gochujang sauce, combine all the ingredients in a bowl and set aside.

Sauté the mooli and garlic in the sesame oil in a frying pan/skillet over a low heat until just tender. Season to taste and set aside.

Season the cucumber ribbons with the chilli powder and some salt and set aside.

To serve, divide the rice among individual serving bowls, add the kimchi, pickled carrots, shiitake and spinach on top. Top each with a boiled egg half and serve hot with the gochujang sauce drizzled over.

This fresh and zesty Vietnamese noodle soup is packed with flavour from the chillies/chiles and lime leaves and makes a perfect quick and easy lunch.

PRAWN, PEA & PEA SHOOT SOUP

350 g/12 oz. dried rice stick noodles

1.25 litres/2 pints chicken stock

1 small onion, sliced

4 garlic cloves, roughly chopped

2 red bird’s eye chillies/chiles, pounded

6 kaffir lime leaves, pounded

2.5-cm/1-in. piece fresh galangal, sliced and bruised

2 lemon grass stalks, trimmed and bruised

3 tablespoons fish sauce

2 tablespoons freshly squeezed lime juice

1 tablespoon grated palm sugar

2 celery sticks, sliced

2 tomatoes, peeled, deseeded and diced

500 g/7½ cups (about 50) raw prawns/shrimp, peeled and deveined

150 g/3 cups peas

a handful of pea shoots

a handful of fresh herbs, such as perilla leaves and coriander/cilantro

Serves 4

Soak the noodles in a bowlful of hot water for 20–30 minutes until softened. Drain well, shake dry and set aside.

Put the stock, onion, garlic, chillies, lime leaves, galangal and lemon grass in a saucepan set over a medium heat and bring to the boil. Simmer gently for 10 minutes until the soup is fragrant, then strain the stock through a fine-mesh sieve/strainer into a clean saucepan.

Stir in the fish sauce, lime juice and sugar, and set over a medium heat. Add the celery and tomatoes and simmer for 5 minutes. Add the prawns and peas, and simmer for a further 2–3 minutes, until the prawns are just cooked through.

Divide the noodles between bowls and pour over the soup. Serve topped with pea shoots and herbs.

Nasi goreng is a classic Indonesian rice dish that can be made with chicken or beef, or as a vegetable dish. It is most commonly served for breakfast in Indonesia, but is equally good as a lunch or supper dish.

NASI GORENG CHICKEN

2–3 tablespoons vegetable oil, plus extra for shallow frying

500 g/1 lb. 2 oz. skinless boneless chicken thighs, thinly sliced

250 g/9 oz. small raw prawns/shrimp, peeled and deveined

800 g/1¾ lb. cooked long-grain rice, cooled and chilled

2 tablespoons light soy sauce

1 tablespoon ketjap manis

4 eggs

chilli/chili sauce, to serve

RED CHILLI PASTE

4 large red chillies/chiles, sliced

2 teaspoons shrimp paste

2 garlic cloves, roughly chopped

4 shallots, thinly sliced

GARNISH

sliced tomatoes

sliced cucumber