Recipe of Homemade 韓式拌飯 BIBIMBAP

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, 韓式拌飯 bibimbap. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

韓式拌飯 BIBIMBAP is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. 韓式拌飯 BIBIMBAP is something which I’ve loved my entire life.

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

The ingredients needed to make 韓式拌飯 BIBIMBAP:

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