Bibimbap-South Korean

http://mykoreankitchen.com/2013/07/12/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/

A couple of days back while browsing through the net, I chanced upon this colourful treat and the recipe. I had earlier viewed the preparation on Fox Traveller on one of the Food Safari series. I am positive that's where I saw it first.
It was on my "to do" list.

Coming from a land of Biriyani and other rice related dishes, I found this a breeze. But trust me when you don't have a help in the kitchen and everything is done by you, this seems like scaling a mountain. I don't keep a help for the simple reason that at present I can help myself despite the skin allergies and the allergies towards liquid soaps and detergents. I feel instead of waiting for them, I could scale a few mountains, swim a few oceans (Naaah! I don't know how to swim, am scared of water) and return for a nice siesta. I have heard and seen countless and daunting  tales from friends, sister and relatives about their domestic helpers.

Besides that I do not want to breathe down anybody's neck as that is not my personality even if I am paying them to organize my meals...I feel I am more organized when I am alone and would seek help from my husband for things that are beyond me or when the "tired me" acts up! I am indeed blessed to have him as there are days that he washes the dishes for me,grates coconut for me, dices veggies for me and carries out errands that at times I am hesitant to ask him as he works from home and does have issues with his sleep.

So whenever you intend to prepare a Bimbimbap, be organized, make it a group activity if you wish for the family members/friends to pitch in. The main task would be in dicing or making juliennes of the veggies. For me it is time consuming but I enjoy that as long as the Mister keeps his hands off the diced veggies( when I am at it) and nibbles and gulps them down. That's when I get real mad...

I have loosely adapted my recipe from the link above  but not in all its entirety ...Bimbimbap as the name suggests is a South Korean dish which means "mixed rice" And today as we were not in the mood to have rice...I used Tagliatelle

pic source of the Tagliatelle :google

So I seriously don't know what would it be called and I am sure this is an insult to a typical Bimbimbap. My sincere apologies to the readers for that alteration.

These were the veggies that I used, you can mix and match, add tofu/meat.

I used sliced onions, Zucchini, button mushrooms, carrots, green bell peppers, broccoli and purple cabbage.

A few of the veggies were individually sautéed. I left the bell peppers and the purple cabbage like so without sautéing them.

The tagliatelle was cooked till it was Al-Dente and later drained and set aside.

This is after the veggies were lightly cooked. Ensure that most of the veggies still have a crunchiness to it, that is the beauty of this dish when it comes together.

For the sauce, I used a tsp. of soy sauce, a tbsp. of sesame oil, sesame seeds, a tsp. of vinegar, salt, pepper, sugar, crushed garlic, some momo sauce( I used this as I didn't have the spicy Korean sauce called Gochujang mentioned in most of their recipes) and a bit of water and stirred it thoroughly to make a nice sauce. This is the flavouring for the rice...but in our case the pasta.

The dish is thenserved in a bowl as an individual serving with a layer of rice first, then the veggies are arranged colourfully like a pinwheel. Try to use colour contrasts to make it more presentable and inviting. As a group activity this would be a lot of fun. The sauce is served separately and when one has it the sauce is mixed along with the dish and all the veggies mixed with the rice and sauce and enjoyed, It is just art on a plate but in order to enjoy the dish despite all the trouble you went through in dicing and arranging the veggies...they have to be combined to receive all the flavour and crunch. The seasoning should be perfect so that the dish is a winner.

For those of you who add meat to your dish, they have to flavoured and cooked separately in its own juices and spices and later served like so above the plain rice. In our case the Tagliatelle. Enjoy! Please prepare your BBB with rice and only if you do not want to have rice use this option.

A fried egg is supposed to be set over the dish as well, I have avoided that as well so like I mentioned earlier it is not the authentic bibimbap but my loose take on one. My Inconsistent Take on this exotic dish.