Nouvelle Bibimbap

Ingredients

While the traditional Bibimbap is typically served in a hot stone bowl with rice, vegetables, and a fried egg, our Nouvelle Bibimbap showcases a refined presentation and incorporates unique ingredients and techniques to elevate the dish. We focus on enhancing the visual appeal and creating a delicate balance of flavors, while still honoring the essence of the original Korean dish. We alse have the original recipe for Bibimbap, so you can check it out.

• 200g (7 oz) sushi-grade tuna 200g (7 oz) sushi-grade tuna
• 100g (3.5 oz) foie gras 100g (3.5 oz) foie gras
• 100g (3.5 oz) enoki mushrooms 100g (3.5 oz) enoki mushrooms
• 1 carrot, julienned 1 carrot, julienned
• 1 zucchini, julienned 1 zucchini, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup spinach 1 cup spinach
• 4 quail eggs 4 quail eggs
• 4 cups cooked sushi rice 4 cups cooked sushi rice
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 32g, 10g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Slice the sushi-grade tuna into thin strips and set aside.
2. 2.
   In a hot pan, sear the foie gras for 1-2 minutes on each side until golden brown. Remove from heat and let it rest.
3. 3.
   In a separate pan, sauté the enoki mushrooms until tender. Set aside.
4. 4.
   Blanch the bean sprouts and spinach in boiling water for 1 minute. Drain and rinse with cold water. Squeeze out excess water and season with salt and sesame oil.
5. 5.
   In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil to make the dressing.
6. 6.
   Divide the cooked sushi rice into four bowls. Arrange the sliced tuna, foie gras, enoki mushrooms, julienned carrot, julienned zucchini, bean sprouts, and spinach on top of the rice.
7. 7.
   Heat a non-stick pan and fry the quail eggs sunny-side up.
8. 8.
   Drizzle the dressing over the ingredients in the bowls.
9. 9.
   Top each bowl with a fried quail egg.
10. 10.
    Serve immediately and mix all the ingredients together before eating.

Treat your ingredients with care...

• Sushi-grade tuna — Ensure the tuna is fresh and of high quality. It should be firm and have a vibrant color.
• Foie gras — Sear the foie gras on high heat for a short time to achieve a crispy exterior while keeping the interior tender and creamy.
• Enoki mushrooms — Trim the tough ends of the mushrooms before sautéing. They cook quickly, so be careful not to overcook them.
• Quail eggs — Handle the quail eggs gently to avoid breaking the yolks when frying. Use a non-stick pan for easy flipping.

Tips & Tricks

• For an extra touch of elegance, garnish the Nouvelle Bibimbap with edible flowers or microgreens.
• Experiment with different vegetables and proteins to create your own unique Nouvelle Bibimbap variations.
• To add a touch of heat, drizzle some gochujang (Korean chili paste) over the dish before serving.
• If foie gras is not available, you can substitute it with seared scallops or grilled shrimp for a seafood twist.
• To save time, prepare the ingredients in advance and assemble the dish just before serving.

Serving advice

Serve the Nouvelle Bibimbap in individual bowls, allowing each guest to mix the ingredients together before enjoying. Encourage them to savor the different textures and flavors in each bite.

Presentation advice

Arrange the colorful ingredients in an aesthetically pleasing manner on top of the rice. Aim for a visually appealing composition with a balance of colors and shapes. The fried quail egg on top adds a final touch of elegance.