Korean

Heotjesabap

Name: Heotjesabap
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 180 g cooked short-grain rice; 50 g soybean sprouts; 40 g spinach; 30 g bracken fern (gosari); 40 g Korean radish (mooli); 2 dried shiitake mushrooms; 70 g firm tofu; 1 egg; 1 clove garlic; 1 spring onion; 1.5 tbsp soy sauce; 2 tsp sesame oil; 1 tsp toasted sesame seeds; fine sea salt; 1 tsp vegetable oil; 1 sheet roasted seaweed (gim)

Andong's "fake ancestral rite rice" — a gentle bibimbap made from ritual foods, with quietly seasoned namul, pan-fried tofu and shiitake over warm rice, mixed with a soy and sesame sauce instead of gochujang.

Lunch & dinner 25g+ protein

55 min30 prep · 25 cookMedium679 kcalper serving

Method

Put 2 dried shiitake in a small bowl, cover with warm water and leave to soak for 30 minutes until fully soft. Squeeze them out, discard the stems and slice the caps 5 mm thick. Meanwhile rinse 30 g of prepared bracken under cold water, squeeze dry and cut into 5 cm lengths.
Bring a small pan of water to the boil with a good pinch of salt. Blanch 50 g of soybean sprouts, lid on, for 5 minutes until they lose their raw bite, lift out with a slotted spoon and refresh under cold water. Drop 40 g of spinach into the same water for 30 seconds, refresh, then squeeze out the water firmly.
Dress the two vegetables separately in small bowls: divide the minced garlic and 1 tsp of sesame oil between them, add a pinch of salt to each and toss with your fingertips. Keep them apart — heotjesabap is meant to show each namul as its own colour.