MY BIBIMBAP

Happy Wednesday!

So what is it? It's a Korean dish, a sort of picnic plate, a bit like a bento but less rigid and compartmentalized! It's often a mixture of rice, sautéed or raw vegetables, vegetarian, or with beef or shrimp, with or without eggs, all drizzled with spicy sauce! In short, I discovered this little marvel of good conscience at Jules&Shim 2 years ago, and then I wanted to make it my own in a slightly more gourmet way, with all the things I love, and I think it's a great option when you don't have any ideas and your fridge isn't really inspiring... And I don't know about you, but when the presentation is well done, I always feel like I'm doing myself good! So feel free to mix colors, but to please the retina, choose at least 4 colors, and don't forget to have fun and swap round rice for coral lentils or a good quinoa! I look forward to seeing your plates!

For 2 people, you'll need for this bibimbap:

• two portions of round rice,
• a handful of green beans,
• 10 radishes,
• 1 small avocado,
• 10 shrimp,
• a handful of bean sprouts,
• 1 orange, 1 purple and 1 yellow carrot,
• 1 bunch mint, coriander, basil and chives
• 2 eggs and half a teaspoon of Maïzena© and a little sesame oil.

So, let's start with the raw ingredients: there's no need to revolutionize the soy and radish preparation. Wash and chop the radishes, or use the mandolin to make fuschia circles. In a saucepan, bring the water to the boil and plunge in the handful of green beans. Meanwhile, wash the herbs and chop them finely to make a delicious salad (you can keep it for 2 days in a tupperware with a damp paper towel). In a small frying pan, fry a little sesame oil and in a salad bowl, dissolve the Maïzena© in 3 tablespoons of water and add your eggs, whisk to make an omelette, add a little fleur de sel. Using a ladle, place a little batter in the bottom of the frying pan and shape into a thin pancake. Cook until almost done, then roll into thirds like a pancake, bringing the ends to the center. Add another ladleful, taking care to lift the first crepe so that the mixture passes underneath, and as soon as this second crepe is almost cooked, fold it over the first crepe, and so on until you run out of batter. Once you've got your roll, cut it into quarters and set aside. Then, in the same pan, add a little sesame oil and fry your carrot sticks with your shrimps. Now it's time to arrange the avocado and cut it in half, then into thin slices. Put the rice in a small bowl, and turn it over in the middle of your plate, then arrange your colors around your rice, season to taste and enjoy!