Recipe of the Month

By MiHyun Han
Whenever I am asked about a traditional Korean food that deserves to become popular all over the world, I always say: “Bibimbap.” One bowl of bibimbap contains many different elements of traditional Korean food including rice and side dishes. It is a healthy meal that showcases vegetables as its main ingredients. It offers nutritional balance and its wonderful taste is enhanced by fermented gochujang (Chili pepper paste), which brings harmony to the flavors of all the other ingredients.



Ingredients (Serving for four)
800g rice
100g bean sprouts
100g Gosari (Mountain vegetables)
100g bellflower roots
100g carrots
100g squash
100g shiitake mushroom
1 cup of Red chili pepper paste
Small amounts of salt, sesame oil and grape seeds oil

1. After removing the roots from the bean sprouts, lightly boil the in the water. Then remove the bean sprouts from the water. Place them in the frying-pan and after adding a little salt and sesame oil, stir-fry them.
2. After stir-frying the Gosari (Mountain vegetables)together, with the soy sauce, sesame oil, finely chopped scallion, minced garlic and the beef stock or water, cover with a lid and simmer gently.
3. After tearing the bellflower roots into narrow strips, rub with coarse salt by hand, and then wash with the water to remove the bitter taste. Stir-fry them in a pan with sesame oil and grape seeds oil. Add about ¼ cups of beef stock or water and simmer gently.
4. After cutting the carrots into 3cm pieces, slice them into thin stripes. Then, stir-fry the carrots in a pan with grape seeds oil and sprinkle with the salt.
5. Remove the stems of the shiitake mushrooms, then slice the mushroom heads and fry gently in a pan with sesame oil and grape seeds oil.
6. Cut the squash into thin round slices. Mix the grape seeds oil and sesame oil in a pan and once it has been heated, add the squash and gently stir-fry with a little salt.
7. After mixing a small amount of sesame oil into the steamed rice, place the rice in a bowl or plate together with the other ingredients and serve with the red chili pepper paste on a separate dish.

Mihyun Han is a Culinary Entrepreneur and consultant based in New York City. She grew up with a family who cooked fresh local and seasonal meals in Korea. After she worked as head chef at a Korean restaurant, Grace's Galbi Bar in Manhattan, she took her passion and focused deeper in her culinary skills. She trained at International Culinary Center in New York City for a wide range of culinary knowledge. She had worked at Don's Bogam past 10 years as General Manger. Her new exclusive Japanese restaurant “KOSAKA” will be  opened this fall at Chelsea, NYC.