Easiest Way to Cook Tasty 韓式拌飯 BIBIMBAP

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We hope you got insight from reading it, now let’s go back to 韓式拌飯 bibimbap recipe. To make 韓式拌飯 bibimbap you need 8 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook 韓式拌飯 BIBIMBAP:

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

Instructions 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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