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Rice & Pasta Dishes
Member Name: grey0220
Rice & Pasta Dishes
Advantages: Cheap and tasty
Disadvantages: You'll probably have to head to the nearest Asian market for this one
Having been a student for a grand total of 6 years (3 year BA + 1 year MSc + 2 years law school), I learned how to be creative with my rice and pasta! Bibimbap was one of my favorite things to make, as it included all the essential food groups - protein in the egg + all the goodness of fresh veggies + the rice. The only fussy-ish ingredient (i.e. the only one you probably won't have at hand already) will be the gochujang, or fermented chili paste. But once you buy some (it's about 3 quid for a fairly big sized tub), you'll find that 1) it keeps for ages, and 2) a little goes a VERY long way.
- 1 egg per person
- 75g rice per person - I usually use long-grain, but I have also used brown rice.
- 1 garlic clove, sliced
- any kind of meat you fancy, if you want it, cooked any way you like (but try not to make it too flavorful, as you don't want it to conflict with the taste of the gochujang)
- fresh vegetables - for one person, I find 1/2 a courgette, 1 carrot, 3 or 4 sliced (not too thinly) radishes, and 2 good sized mushrooms (plus 1/2 an aubergine) is more than enough. These are really only guidelines, though - the beauty of this dish is that it's great for using up all those veggies that are about to go off. I've made it using quartered cherry tomatoes and salad leaves - and it's still tasted so good!
- gochujang, or fermented chili paste, to taste
Put the rice in a pot with cold water (should be double amount of rice you have) with the sliced garlic. Put the pot over the highest heat your stove goes to. As you prepare everything else, keep an eye on it, and feel free to stir it - there's nothing worse than cleaning off dried-on rice from the bottom of a pot!
Meanwhile, prepare the veggies you have on hand. I like cutting them uniformly, into pieces the length of a cotton bud.
Sauté each set of veggies separately in vegetable oil. For radishes, I like cooking them over very hot heat, so they almost sear (turn brown) on each side. Salt and pepper to taste.
Once each set of veggies is done, place in a bowl and cover to keep them warm. Continue until you're done cooking all your veg. If you time it right, your rice should be done then, too! When you're just about ready, fry or poach an egg (I usually fry, just because the pan is still hot from cooking all the veg). The only thing that's key is that the yolk remains really runny.
To serve: in each bowl (pasta or soup bowls work excellently for this!), put a serving of rice at the bottom. Then place a serving of each vegetable around the edges of the bowl, radially (i.e. like there's a dot in the center of the bowl, and the veggies are little rays of sunshine emanating! :D).
Place the egg in the center (so it's the sun all your vegs are emanating from). Take a spoonful (more or less - it's really to your taste) of gochujang, and then mix it up! If you find it too hot, then add more rice. If you need more kick, then you know what to do - add more gochujang!
Summary: One of my favorite quick, easy, weekday meals! Ticks all the boxes for me.