Korean Restaurant: Korean Receipe
Bibimbap Recipe
Bibimbap combines the spiciness of red pepper paste with steamed rice and vegetables, whioch creates a pleasant harmony.Although making thr steamed rice takes time, preparing the vegetables in this dish is fairly easy.
Ingredients:
- Rice 2pounds, bean sprouts 1/2 pounds, spinach 1/4 pounds, Chiness bellflower 1/4 pounds
- 3 shiitake mushrooms, hard salt, 1/3 carrot, 3 Tsp sesame oil
- 2 Tsp minced garlic, salt, 2 Tsp vegetable oil
- 3 Tsp gochujang(red pepper paste), 4 eggs
Instructions:
Wash the rice three times to remove the stratch and place it in a thick pot with three cups of water.Boil over high heat for about 15minutes and then reduce the heat and boil for five more minutes.
Do not open the lid until rice is fullycooked.
Parboil the bean sprouts and then season them with sesame oil, salt, and minced garlic.
Boil the spinach quickly in boiling water and then rince it in cold water.
Squeeze the excess water and then season them with sesame oil and salt.
Cut the shiitake mushrooms into thin slice and then parch them in a pan.
Dice the carrot into small, thin strips about 2inch long and then pan-fry them.
Fry the eggs and make sure the yolk does not bresk.
Place the rice in a big bowl and then add the vegetables, followed by the gochujang
Finish by placing the egg on the top of the rice and vegetables.