Add a Korean twist to the Kiwi summer salad

Esther Jeong of Tiger Burger in Grey Lynn, Auckland, is putting a bit of Korean into the kiwi barbecue. Photo / Nick Reed.

Five of New Zealand's top chefs share their favourite recipes to wow family and friends this summer.

From: Esther Jeong, Tiger Burger
Dish: Bibimbap Salad Bowl

"Bibimbap is a well-known Korean dish, served with rice, various vegetables and gochujang sauce. I grew up in South Korea, moved here when I was 16, and this is my all time childhood favourite. The word 'bibimbap' literally means 'mixed rice'. Although it's typically served hot, this version is tweaked slightly to be summery and light. The dish uses cooled, left-over rice and fresh seasonal veges such as spinach and capsicum. You can replace any of the vegetables with your favourites and add your choice of protein on top. It's quick, it's simple and it's healthy!"

Bibimbap Salad Bowl (4 portions)

Ingredients:

4 cups cooked and cooled (left-over) brown rice
Seasame seeds to garnish
Gochujang (Korean chilli paste) - you can purchase it at any Asian supermarkets.

Bibimbap toppings:

Baby spinach
Julienned capsicum
Shredded red cabbage
Julienned carrots
Fried egg

Dressing:

1/2 cup rice vinegar
1/4 cup soy sauce
1/4 cup neutral oil
2 tbsp sesame oil
1/2 tsp finely grated ginger
2 garlic cloves, finely grated
1 tsp salt
2 tsp sugar
2 tsp gochujang

Method:

1. Toss the red cabbage with 1 tbsp of the dressing in a small bowl. Toss carrots with 1 tbsp of the dressing in another small bowl. Let them rest for a couple of minutes.
2. Toss brown rice with a pinch of salt and 1/2 cup of the dressing in a large bowl. Divide the rice among 4 serving bowls.
3. Top with baby spinach, capsicum, cabbage and carrots.
4. Place 1 fried egg in the centre of each bowl.
5. Top with sesame seeds.
Serve with gochujang and remaining dressing alongside.