Bibimbap -Korean Mixed Rice

INGREDIENTS

  • 2 eggs
  • a few pine nuts for garnishing
  • 2 servings (bowls) cooked short-grain rice
  • cooking oil

(A) Bibimbap Sauce

  • 2 level tbsp gochujang (chilli pepper paste)
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tbsp water
  • 1 tbsp roasted sesame seeds
  • 1 tsp vinegar
  • 1 garlic clove grated (may substitute with 1/2 tsp garlic powder)
(B) Seasoned Spinach Salad (Sigeumchi Namul)
Note: Quantity here is for two, just enough to top two bowls of Bibimbap; but you can make more to serve the excess as a side dish (banchan).
  • 75 grams baby spinach washed and drained
  • water + 1 tsp salt

Seasonings (b)

  • 1/2 tbsp chopped spring onions
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • half clove garlic grated (may substitute with 1/2 garlic powder)
  • a tiny pinch of salt to taste (may also use light soy sauce)
(C) Soya Bean Sprout Salad (Kongnamul Muchim)
Note: Quantity here is for two, just enough to top two bowls of Bibimbap; but you can make more to serve the excess as a side dish (banchan).

Seasonings (c)

  • 1/2 tbsp chopped spring onions
  • 1/2 tbsp sesame oil
  • 1 tsp toasted sesame seeds
  • half clove garlic grated (may substitute with 1/2 tsp garlic powder)
  • a small pinch of salt to taste (may also use light soy sauce)

(D) Zucchini, Carrot and Mushrooms

  • 1oo grams zucchini cut to quarter thin slices
  • half carrot peeled and cut to thin matchsticks
  • 100 grams hon shimeji mushrooms ends trimmed
  • 3 tsp cooking oil divided
  • salt and black pepper to taste

(E) Beef

  • 60 grams minced beef

Seasonings (e)

  • 1 tsp light soy sauce
  • 1/2 tbsp sesame oil
  • 1/2 tsp sugar
  • 2 dashes white pepper powder
  • half clove garlic grated (may substitute with 1/2 tsp garlic powder)


DIRECTIONS

  1. To make sunny side up eggs, heat and grease a cooking pan. Crack two eggs into the pan, taking care not to break the yolk. Cook until the yolk is just set, about 1-2 minutes. Set aside.
  2. To make bibimbap sauce, whisk to combine (A) in a small bowl. Set aside.
  3. To make seasoned spinach, bring a pot of water with 1 tsp salt added to a boil. Blanch spinach for 30 seconds and plunge the cooked spinach in an ice water bath until cooled. Squeeze out excess liquids from the spinach. In a bowl, add prepared spinach and seasonings (b). Mix well and season to taste. Set aside.
  4. To make soya bean sprouts salad, bring a pot of water with 1 tsp salt added to a boil. Blanch bean sprouts for 1 minute and plunge the cooked sprouts in cold water until cooled. In a bowl, add prepared bean sprouts and seasonings (c). Mix well and season to taste. Set aside.
  5. Heat pan with 1 tsp oil. Add zucchini and stir fry until cooked, about 2-3 minutes. Season with salt and pepper. Set aside the zucchini. Cook carrot using the same method (3 minutes), followed by mushrooms (3 minutes). Set aside.
  6. Marinade beef with seasonings (e) for 10 minutes. Heat pan with 1 tsp oil and stir fry the beef until just cooked, about 2 minutes.
  7. To serve, divide rice to two serving bowls. Divide and top each bowl with cooked egg, sauce, spinach, soya bean sprouts, zucchini, carrots, mushrooms and beef, arranging them in a nice platter. Garnish with pine nuts.
  8. Mix the rice thoroughly with the sauce and toppings before eating.

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