Smart Eating Street Food Südkorea Englisch

30 31
Bibimbap
비빔밥
MAKES 4 SERVINGS
• Fresh ginger, grated
• 4 cloves of garlic
• 300 g organic tofu
• 60 ml organic soya sauce
• White rice vinegar
• Sesame oil, rapeseed oil
• 1/2 onion, diced
• 500 g fresh spinach
• 1/2 small green papaya
• 1 tbsp organic agave syrup
• 3 carrots
• 500 g shirataki noodles
• 4 eggs
GOCHUJANG SAUCE
• 2 tbsp gochujang paste (available
at Asian supermarkets)
• 2 tbsp white rice vinegar
• 3 tbsp honey
• 6 tbsp organic soya sauce
GARNISH
• A handful of mung bean sprouts
and coriander
• 1/2 red chilli pepper
• Black sesame seeds
›Finely grate a 4–5 cm piece of ginger.
Toast the sesame seeds in a dry pan. Remove
the seeds from the red chilli pepper and
slice into rings. Finely chop the garlic and cut
the tofu into cubes. Combine the soya sauce,
3 tbsp rice vinegar, and 1/2 tsp of both the ginger
and the garlic. Marinate the tofu in this
mixture overnight.
Peel the green papaya, cut it in half, scoop
out the seeds and grate on the coarse side of
the grater. Combine 2 tbsp rice vinegar with
the agave syrup and 1/2 tsp of the grated ginger.
Combine the sauce with the papaya and
season with salt.
Chop the carrots into small pieces and toss
with some sesame oil, salt and pepper. Tip the
marinated tofu and the carrots onto a baking
tin and bake at 165°C for 10–15 minutes.
For the sauce, heat some sesame oil and
briefly sauté around 1 tsp garlic and the rest
of the ginger. Combine with the other sauce
ingredients.
Sauté the onions and the rest of the garlic in
some rapeseed oil, add the spinach and let it
cook down.
Briefly heat the noodles in hot water (can
also be eaten cold) and season them with sesame
oil and salt. Heat some rapeseed oil in a
pan, carefully crack the eggs into the pan and
fry them. Season the fried eggs with salt and
pepper. Roughly chop the coriander. Combine
all of the ingredients in a bowl, sprinkle the
sauce over the top, and garnish with mung
bean sprouts, sesame seeds, coriander and
red chilli pepper.