List of
Bibimbap
Bibimbap
B
Prepare and cook ingredients as below.Marinate the meat with light soya sauce, sesame oil, sugar and garlic for 30 minutes. Add some vegetable oil into a wok and cook the meat on high heat. It takes about 3 to 5 minutes to cook through depending on the meat quality and whether it is sliced thinly or minced. Remove and keep aside.
In a clean wok heat vegetable oil again and season the oil with a pinch of stock powder and salt and the sauté the vegetables one after the other. Thinly sliced shiitake mushrooms take around 2 to 3 minutes to saute. Julienned carrot take around 2 to 3 minutes to saute.
Blanch the spinach and moong sprouts in boiling water for a minute. Make a fried egg with sunny side up. Slice pickled cucumbers. All these form the toppings for the rice that has been cooked and seasoned with salt.
Assembling the Bibimbap
Heat the Bibimbap pot and add vegetable oil and finely chopped garlic. As the garlic starts to get fragrant add the cooked Japanese rice that has been seasoned with salt. Now arrange the meat, the sauteed vegetables in individual arcs and top it all up with the fried egg in the center. Cover with lid and allow the pot to heat up well, it takes around 3 to 4 minutes on low heat. Remove from flame garnish with finely chopped spring onions and the bibimbap sauce.
Mix it all and Bon Apetite!
Note: I replaced carrot with celery or beans or babycorn and it was as nice.
“
This colourful and flavorfully assembled rice dish is very popular in our home specially on nights when Noyna is feeling like a comfort meal infront of the television. Cooking this for her makes me pat my own back for ensuring she gets such a healthy medley of vegetables all in one bowl.
”
Rice
1 cup Japanese rice
1 ¼ cup of water
½ tsp salt
1 tbsp finely chopped garlic
Toppings
100 gm thinly sliced or minced meat
½ cup julienned carrots
½ cup mung sprouts
½ cup chopped spinach
½ cup thinly sliced shiitake mushroom
1 tbsp sliced cucumber pickles
2 tbsp finely chopped spring onion
Marinade for meat
1 tbsp light soya sauce
½ tsp sugar
1 tsp sesame oil
1 tsp minced garlic
Bibimbap Sauce
2 Tbsp gochujang (korean chilli sauce)
1 Tsp light soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 Tbsp water
1 Tbsp roasted sesame seeds
1 tsp apple vinegar
1 tsp minced garlic
1 cup Japanese rice
1 ¼ cup of water
½ tsp salt
1 tbsp finely chopped garlic
Toppings
100 gm thinly sliced or minced meat
½ cup julienned carrots
½ cup mung sprouts
½ cup chopped spinach
½ cup thinly sliced shiitake mushroom
1 tbsp sliced cucumber pickles
2 tbsp finely chopped spring onion
Marinade for meat
1 tbsp light soya sauce
½ tsp sugar
1 tsp sesame oil
1 tsp minced garlic
Bibimbap Sauce
2 Tbsp gochujang (korean chilli sauce)
1 Tsp light soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 Tbsp water
1 Tbsp roasted sesame seeds
1 tsp apple vinegar
1 tsp minced garlic
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