bibimbap

관리자
9 Feb 2022
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bibimbap

[ BIBIMBAP ]


It is a dish made by mixing white rice with various kinds of side dishes such as stir-fried meat, vegetables, and vegetables. Avoid vegetables that are too hard, and serve the American favorite vegetables as a garnish on top of the rice.


Ingredients and quantity (serves 10)

1kg rice, 300g beef, 200g raw shiitake mushrooms, 200g blanched spinach, 200g blanched bean sprouts, 200g shredded carrots, 10 eggs, 20g minced garlic, 20g chopped green onion, 100g young vegetables, 50ml cooking oil


Gochujang sauce for bibimbap Gochujang 200g, sugar 15g, salt 20g, soy sauce 20ml, sesame oil 30ml, water 200ml, minced beef 100g


• Yield approx. 450g per serving

• Appropriate cooking temperature 60 degrees Celsius

• Total cooking time 40 minutes (serving time 5 minutes after pre-cooking)


recipe


1. Buy short grain without cracks and have a certain size and transparency. (In some cases, long grain can be used.)

2. For beef, buy tender parts that are close to the sirloin or neck.


basic care

1. If the beef is frozen, thaw it and place it on absorbent paper or refrigerated.

2. Wash shiitake mushrooms, spinach, bean sprouts, and carrots thoroughly.


material making

1. Chop or shred the beef into desired sizes.

2. Wash and dry young vegetables and store them in the refrigerator.

3. Blanch shiitake mushrooms, spinach, bean sprouts, and carrots in boiling salted water for about 30 seconds, then cool them in ice water to drain the water.

4. Pan-fry the egg until the yolk is half-boiled and keep it in a warm place.

5. Mix all the gochujang sauce ingredients to make seasoned red pepper paste.

6. Cook rice in a 1:1 ratio of rice and water so that the grains of rice are still alive.


to make

1. Add 1-2ml of sesame oil to spinach and bean sprouts and mix with a little salt.

2. Put about 20ml of cooking oil in a pan for shiitake mushrooms and carrots and fry them for about 30 seconds over high heat, then put them at room temperature. Season with salt.

3. Put about 10ml of cooking oil on the beef, stir-fry it with minced garlic, season it with a little salt and pepper, and put it at room temperature.

4. Put about 200g of rice in a hot bowl (or deep plate), put greens on it, and finally, young vegetables.

5. Put an egg on top and sprinkle with sesame oil around it.

6. Gochujang for bibimbap is served separately in a small bowl with an amount of about 20g per person.


Note

• For the rice for bibimbap, be careful with the water control so that the rice does not become jinbap, and do not soak the rice for too long.

• Avoid vegetables that are too hard and choose ones that go well with rice.

• Vegetables can be substituted with locally available ones.

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