Recipes - Korean

Bibimbap
bibimbap


Bibimbap is a classic Korean recipe that means mixed rice - quiet literally. The dish is served in a bowl and topped with egg, Korean red chilli sauce and fresh veggies.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Korean









Ingredients:

1 pkt Obap Korean Red Chilli Sauce
300g Bulgogi (cooked)
4 cups of cooked short medium rice
1 carrot (julienned)
1 Korean zucchini (sliced in half circles)
8 dried shiitake mushrooms (rehydrated in warm water for at least 1 hr, sliced)
1 bunch English spinach (blanched and squeezed of most of water)
½ bag bean sprouts
1 cup Korean radish (julienned and slightly salted then squeezed of extra water)
2 tbsp vinegar
1½ tbsp sugar
½ tbsp clove garlic (minced)
2 tbsp green onions (sliced)
4 fried egg (sunny side up)
Sesame oil
Canola oil




Steps:
  1. Set aside different vegetables separately after cooking.
  2. Heat pan and ½ tbsp oil. Add carrot and cook briefly, about 20 secs and season lightly with salt.
  3. Repeat sauté process as above with zucchini but add ⅛  tbsp garlic and ½ tbsp green onions.
  4. Repeat again with shitake but season lightly with soy sauce.
  5. Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp of sesame oil.
  6. In a saucepan place soybean sprouts with ⅛ tbsp garlic, 1 tbsp sesame oil and 2 tbsp water. Cook for about 5 mins until sprouts are cooked. Drain and add ½ tbsp green onions and ¼ tsp gochugaru (Korean chilli powder). Season with salt.
  7. Mix radish with ⅛ tbsp garlic, ½ tbsp green onions, vinegar, sugar, and ¼ tsp gochugaru (Korean chilli powder).
  8. Ladle 1 cup of cooked rice in each bowl. Arrange vegetables, meat and then an egg on top. Drizzle some sesame oil and serve with Obap Korean Red Chilli Sauce for individual taste. Repeat with other 3 bowls. Mix well before eating.
  9. The colourful and vibrant Bibimbap is ready.

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Bibimbap

Bibimbap

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Bibimbap is a classic Korean recipe that means mixed rice - quiet literally. The dish is served in a bowl and topped with egg, Korean red chilli sauce and fresh veggies.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Korean
Ingredients

1 pkt Obap Korean Red Chilli Sauce
300g Bulgogi (cooked)
4 cups of cooked short medium rice
1 carrot (julienned)
1 Korean zucchini (sliced in half circles)
8 dried shiitake mushrooms (rehydrated in warm water for at least 1 hr, sliced)
1 bunch English spinach (blanched and squeezed of most of water)
½ bag bean sprouts
1 cup Korean radish (julienned and slightly salted then squeezed of extra water)
2 tbsp vinegar
1½ tbsp sugar
½ tbsp clove garlic (minced)
2 tbsp green onions (sliced)
4 fried egg (sunny side up)
Sesame oil
Canola oil

Instructions
  1. Set aside different vegetables separately after cooking.
  2. Heat pan and ½ tbsp oil. Add carrot and cook briefly, about 20 secs and season lightly with salt.
  3. Repeat sauté process as above with zucchini but add ⅛  tbsp garlic and ½ tbsp green onions.
  4. Repeat again with shitake but season lightly with soy sauce.
  5. Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp of sesame oil.
  6. In a saucepan place soybean sprouts with ⅛ tbsp garlic, 1 tbsp sesame oil and 2 tbsp water. Cook for about 5 mins until sprouts are cooked. Drain and add ½ tbsp green onions and ¼ tsp gochugaru (Korean chilli powder). Season with salt.
  7. Mix radish with ⅛ tbsp garlic, ½ tbsp green onions, vinegar, sugar, and ¼ tsp gochugaru (Korean chilli powder).
  8. Ladle 1 cup of cooked rice in each bowl. Arrange vegetables, meat and then an egg on top. Drizzle some sesame oil and serve with Obap Korean Red Chilli Sauce for individual taste. Repeat with other 3 bowls. Mix well before eating.
  9. The colourful and vibrant Bibimbap is ready.

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