The Ultimate Appetite Booster: Super Simple Pickled Acanthopanax Bibimbap
Aromatic Acanthopanax Delight! Recommended Pickled Acanthopanax Bibimbap Recipe from “Wednesday Food Talk”
I tried recreating the special bibimbap introduced by renowned culinary expert Hong Shin-ae on the TVN show “Wednesday Food Talk.” The broadcast mentioned that mixing pickled acanthopanax (two-ruhp jang-ah-ji) with just a drop of sesame oil can revive even the most absent appetite. Inspired, I decided to make my own pickled acanthopanax! Amazingly, it was ready to eat after just three days, and I immediately made this mouthwatering pickled acanthopanax bibimbap. It was truly a ‘heaven-sent’ flavor, and thinking about it now still makes my mouth water. What a special experience!
Pickled Acanthopanax (Prepared in Advance)
- 1 cup pickled acanthopanax
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, we’ll prepare the pickled acanthopanax. (For a detailed recipe, please refer to @6848222). The base ingredients are: 1/2 cup soy sauce (or seasoned soy sauce), 3 cups water, 1 cup agave syrup (or oligodang), and 1 cup brown rice vinegar. Mix these ingredients and let them age in the refrigerator for about two days to create a delicious pickling brine.
Step 2
After lightly blanching the acanthopanax and immersing it in this prepared brine, it surprisingly became delicious pickled acanthopanax in no time! The slightly pungent aroma of the acanthopanax harmonizes wonderfully with the savory notes of the soy sauce base.
Step 3
Now, let’s make the pickled acanthopanax bibimbap! Prepare one bowl of fluffy, cooked rice and one cup of well-aged pickled acanthopanax. If the brine from your pickled acanthopanax is too salty, gently squeeze out some of the excess soy sauce from the acanthopanax before using it. This is an important tip for adjusting the overall seasoning of your bibimbap.
Step 4
Generously top the rice with the pickled acanthopanax, cut into bite-sized pieces. To prevent the delicious soy sauce from the acanthopanax from leaking out if you chop it on a cutting board, it’s best to use scissors to cut it directly over the rice. This method helps to retain all the flavorful juices. It’s a great trick to minimize sauce loss.
Step 5
It’s time to mix the acanthopanax and rice into a delicious bibimbap! Add 1 tablespoon of toasted sesame seeds and 1 teaspoon of sesame oil. Using your rice spoon, mix everything together thoroughly and energetically. Mixing it thoroughly, rather than just gently stirring, ensures that the flavorful soy sauce from the pickled acanthopanax evenly coats every grain of rice. This allows the nutty aroma of the sesame oil and the unique flavor of the acanthopanax to meld, delivering a rich taste in every spoonful.
Step 6
The secret to this bibimbap lies in not making the pickling brine too salty, achieving a perfectly balanced seasoning. The moment I took my first bite, I understood why this dish is recommended for when you have a poor appetite. The initially sharp and intense aroma of the acanthopanax completely fades, replaced by a subtle, elegant fragrance that gently envelops your entire being. It’s a truly enchanting experience that offers a moment of pure bliss. A truly unforgettable taste!
