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Kitchen Corner
Korean Bibimbap Recipe
January 21, 2019
Ingredients Of Korean Bibimbap
20 gms carrot, julienne
20 gms yellow and green zucchini
20 gms bell pepper
20 gms pok choy
15 gms spinach
20 gms chicken, julienne
20 gms prawns
300 gms jasmine rice
10 ml soya sauce
5 ml sesame oil
2 gms pepper
to taste salt
10 gms garlic
5 gms ginger
3 nos egg
For Gochujang Sauce:
45 gms gochujang paste
10 gms garlic
10 gms chilli paste
6 gms sugar
How to Make Korean Bibimbap
1.Heat oil, sauté ginger, add raw jasmine rice, sauté for 30 seconds, add 100 ml of chicken stock and cook it covered for 20 minutes.
2.Sauté all veggies (cut into Julienne), chicken and prawn separately with garlic, sesame oil and light soya, Crushed pepper.
3.Prepare the sauce by heating a wok with oil, add garlic, chilli paste and gochujang paste, add little chicken stock, and adjust seasoning as required.
4.Cook eggs, sunny side up.
5.Assemble by placing the rice in the stone bowl, topped with sautéed veg, chicken and prawns. Top with fried egg. Serve with gochujang sauce on side.
Key Ingredients: carrot, yellow and green zucchini, bell pepper, pok choy, spinach, chicken, prawns, jasmine rice, soya sauce, sesame oil, pepper, salt, garlic, ginger, egg, For Gochujang Sauce:, gochujang paste, garlic , chilli paste, sugar
