Tamil Nadu x Korea
Podi bibimbap
Gunpowder meets gochujang. Mix hard, there are no wrong bites.
50 minTime
23 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original685kcalsame
23 gproteinsame
8 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Rinse and cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
- 2Make the podi: dry roast the chana dal, half the urad dal and red chillies on low heat 4 minutes, add sesame, cool, and grind coarse with 1/2 tsp salt.
- 3Blanch the spinach and sprouts separately in boiling water for 1 minute each. Squeeze dry. Season each with 1/2 tsp sesame oil, 1 minced garlic clove and salt.
- 4Heat the coconut oil on medium heat, crackle mustard, the rest of the urad dal and curry leaves. Add the beans and carrot with salt, cook 5 minutes, then toss in the coconut.
- 5Sauté the mushrooms on high heat in a dry pan 4 minutes. Then add 1/2 tsp sesame oil and salt.
- 6Stir the gochujang, tamarind, jaggery, 1 tsp sesame oil and 1 tbsp water into a sauce. Fry the eggs sunny side up in the oil on medium heat 3 minutes.
- 7Pack rice in bowls, arrange each vegetable in its own section, set an egg in the centre and add a spoon of sauce and a shower of podi.
Serve it like this
Arrange the toppings in neat wedges around the bowl like a clock, egg in the centre. Add a glossy dot of sauce beside the yolk and dust podi in a line across one side.
