Beverly Kim's Bibimbop recipe

March 27, 2012 11:21:39 AM PDT
Chef Beverly Kim is back at work as Chef de Cuisine at Aria Restaurant at Fairmont Chicago.

Wisconsin Russian Water Trout, Swan Creek Hen Egg, Market Vegetables Bibimbop

Served with small miso soup

  • 1 filet of Trout, cut in half, crispy skin on one side
  • 1 Swan Creek Egg, cooked sunnyside up with grapeseed oil and butter
  • 1 tbsp Tsar Nicoulan Trout roe
  • Ice spinach, blanched, squeezed, tossed with sesame oil, soy, mirin, minced garlic, salt/pepper
  • Fiddle head ferns, trimmed, blanched, tossed with garlic oil, touch of soy, mirin.
  • Fresh dandelion or mustard greens from the market, soak in cold water, then spin.
  • Fresh Watermelon Radishes or French Breakfast Radishes soaked in iced and salted water, then spin.
  • Shitake mushrooms, sliced, then sautéed with garlic, soy, mirin, sesame oil, touch of lemon juice.
  • Kimchi, same from Korean Taco
  • Drizzle Soy
  • Gochujang Sauce
  • Thinly Sliced Scallions
  • "Kim"--Korean Seaweed Laver Chiffonade
  • Toasted Sesame Seeds On Top

Rice: Korean Rice Washed very well, until water runs clear. Ratio Should be 4 cups rice to 4 ½ cups water. Add 3 tbsp olive oil and 2 tsp salt. Cook in Rice Cooker.

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