Steps to Prepare Award-winning 韓式拌飯 BIBIMBAP

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韓式拌飯 BIBIMBAP.

韓式拌飯 BIBIMBAP

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, 韓式拌飯 bibimbap. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

韓式拌飯 BIBIMBAP is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. 韓式拌飯 BIBIMBAP is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have 韓式拌飯 bibimbap using 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make 韓式拌飯 BIBIMBAP:

  1. {Prepare 1 cup of – rice.
  2. {Prepare 1 pack of – chicken / pork bulgogi.
  3. {Prepare 1 pack of – kimchi (150 ~ 200 grams).
  4. {Get of Soy bean sprout.
  5. {Prepare of Spinach (I used the one with round leaves).
  6. {Prepare of Shiitake mushrooms.
  7. {Make ready of Carrot.
  8. {Take of Cucumber / zucchini.

Steps to make 韓式拌飯 BIBIMBAP:

  1. Cook rice as usual.
  2. 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.
  3. 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.
  4. 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.
  5. If you are using zucchini please refer to #6. If you are using cucumber please refer to #7.
  6. ZUCCHINI >>> cut zucchini into matchsticks and mix with some salt. PLEASE REFER TO #9.
  7. CUCUMBER >>> Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with some salt. PLEASE REFER TO #9.
  8. 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.
  9. 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.
  10. Stir fry bulgogi.
  11. 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.
  12. Plate the bibimbap with an egg York on top.
  13. Reheat the water used to blanch vegetables, put some seasoning and spring onion to serve it as soup.
  14. Enjoy! 😋😋.
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