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Korean Bibimbap
Ingredients:

1 cup short grain japanese rice
1 medium size carrot - thin slices
200 grams spinach - chopped approx 2-3 inche
200 grams soya bean sprouts
100 grams chicken thighs - sliced
10 button mushrooms - sliced
1 salt
1 sesame oil
1 roasted sesame
1 garlic - chopped
1 chopped fried shallots
1 water
1 cooking oil
1 Lee kum lee korean marinade sauce
1 large eggs
2 tbsp Lee kum lee korean marinade sauce
1 tbsp roasted sesame
1 tbsp chopped fried shallots
1 tsp diced garlic
1 tbsp sesame oil
1 tbsp water

Instruction:

Carrot. Heat wok, add 1 tsp oil. Once heated, add carrot and a pinch of salt. Fry for approx 2-3 mins. Mushroom. Heat wok, 1 tsp oil. Once heated, add mushrooms and a pinch of salt. Fry for approx 2-3 mins. Spinach. Boil water (enough to cover spinach). Once boiled, 1 tsp oil, and pinch of salt. Add spinach, cook for 30 seconds. Remove from pot, run spinach under tap water, squeeze spinach to remove excess water. Add 1 tsp fried shallots, roasted sesame, 1/2 tsp garlic, and 1 tbsp of sesame oil. Mix well. Soya bean sprouts. Boil water(enough to cover soya bean sprouts). Once boiled, 1 tsp oil and pinch of salt. Add soya bean sprouts, cook for approx 3-4 mins. Remove from pot, run under tap water, squeeze to remove excess water. Add 1 tsp fried shallots, roasted sesame, 1/2 tsp garlic and 1 tbsp sesame oil. Mix well. Chicken. Remove fats and skin from chicken thigh. Chopped into small pieces. Add 1 tbsp korean marinade sauce. Mixed and stored in refrigerator for at least 1 hour. Stir fry chicken. Egg. Pan fry egg. Scope rice and display dishes in sections, you may also add ready made kimchi. Add the seasoning sauce. Mix rice,dishes and sauce evenly!

Source: cookpad.com