Okay, I would have to thank Kitchen Wench for her enlightening tale on Bibim bap, and I want to physically HUG her for giving out this particular recipe. For those who don’t know her, she is a definite culinary diva, and is WAAY better with a camera than poor ol’ me. The recipe totally reminded me of Panta, which is a delicacy we consider down here in Bengal as something akin to Godness. And she also encouraged me towards making something which would be a delicate dish filled with goodness of all kinds.

I was charmed. And here’s what I did to make my version

All you need is a cup of cold ramen, cooked in the following way. I used this variation of Ramen, which I have recently received as a part of Foodie Exchange (THANK YOU! AND I PROMISE NOT TO TELL WHO YOU ARE) and I began thusly.

The Ramen or Rice should be warm when you serve. I basically poured a cup and a half of chicken stock on the Ramen in a bowl and covered it with a plate. For the rice I used about 1/2 cup (130 ml) stock. I covered it and let it be for about a few minutes, while I fried an egg and chopped it up, chopped some spring onions, and fried off a handful of boneless shredded chicken with a dash of oyster sauce in a little lug of oil.

I removed the cover from the Ramen/Rice and piled on the goodies one by one, and sprinkled with some roasted peanuts. You can use some seasoning (I used fish sauce, Maggi Seasoning and some Chili sauce) and it was great! So refreshing and cold and totally worth the 10 minutes I spent in the kitchen making it.

There’s my Ramen, inspired by Bi Bim Bap.

Written by Poorna Banerjee

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