Posted on
17 September 2012
by
James Kang, Chef in Sonamu, Asiana Hotel
Bibimbap [1]
Bibimbap
Ingredients
Steamed rice - 120g
Squash - 25g
Turnip - 25g
Mushroom shitake - 25g
Bean sprouts - 25g
Carrot - 25g
Spinach - 25g
Ground beef - 20g
Egg - 10g
Chestnut – some
Pine nut – some
Garlic – some
Sugar - some
Chili paste - 40g
Oil sesame - some
Sesame seed white - some
Preparation
-
Cut different kind of vegetables, such as squash, turnip, bean sprout, carrot, mushrooms, and spinach
-
Pan-fry vegetables with garlic, sesame oil, salt and pepper, then cool them down quickly
-
Sautéed beef with garlic, soy sauce and sesame oil then let it cool
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Put steamed rice in a bowl, then place vegetables evenly over the rice and garnish with nuts, pine nuts, chestnuts, egg julienne and sprinkle a bit of sesame oil
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Serve with chili paste
Cooks Note