Bibimbap |

Posted on

17 September 2012


James Kang, Chef in Sonamu, Asiana Hotel



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


  • 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
  • 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
  • Serve with chili paste
Cooks Note

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