韓式拌飯 BIBIMBAP.
Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, 韓式拌飯 bibimbap. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
韓式拌飯 BIBIMBAP is one of the most well liked of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. 韓式拌飯 BIBIMBAP is something that I've loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have 韓式拌飯 bibimbap using 8 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make 韓式拌飯 BIBIMBAP:
- {Get 1 cup of - rice.
- {Prepare 1 pack of - chicken / pork bulgogi.
- {Make ready 1 pack of - kimchi (150 ~ 200 grams).
- {Prepare of Soy bean sprout.
- {Get of Spinach (I used the one with round leaves).
- {Get of Shiitake mushrooms.
- {Take of Carrot.
- {Make ready of Cucumber / zucchini.
Instructions to make 韓式拌飯 BIBIMBAP:
- Cook rice as usual.
- SOY BEAN SPROUT >>> Blanch soy bean sprout with water and some salt. Once cooked use tongs to remove soy bean sprout and put it on a separate bowl. Mix the cooked sprouts with some salt and sesame oil.
- SPINACH >>> Blanch spinach with water. Once cooked use tongs to remove it and put it on a separate bowl. Mix the cooked spinach with some salt and sesame oil.
- CARROT >>> cut the carrot into match sticks. Put them into a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating. PLEASE REFER TO #8.
- If you are using zucchini please refer to #6. If you are using cucumber please refer to #7.
- ZUCCHINI >>> cut zucchini into matchsticks and mix with some salt. PLEASE REFER TO #9.
- CUCUMBER >>> Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with some salt. PLEASE REFER TO #9.
- Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach.
- Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber / zucchini. Sauté with a few drops of sesame oil for 30 seconds.
- Stir fry bulgogi.
- BIBIMBAP SAUCE >>> 2 tablespoon - gochujang 1 tablespoon - sesame oil 1 tablespoon - sugar (I used cane sugar) 1 tablespoon - water (I used the water I used to blanch veg) 1 tablespoon - roasted sesame seeds (optional) 1 teaspoon - vinegar (I used apple vinegar) 1 teaspoon - minced garlic (optional.
- Plate the bibimbap with an egg York on top.
- Reheat the water used to blanch vegetables, put some seasoning and spring onion to serve it as soup.
- Enjoy! 😋😋.
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