Cooking Instructions
- 1
Cook rice as usual
- 2
SOY BEAN SPROUT >>> Blanch soy bean sprout with water and some salt. Once cooked use tongs to remove soy bean sprout and put it on a separate bowl. Mix the cooked sprouts with some salt and sesame oil
- 3
SPINACH >>> Blanch spinach with water. Once cooked use tongs to remove it and put it on a separate bowl. Mix the cooked spinach with some salt and sesame oil
- 4
CARROT >>> cut the carrot into match sticks. Put them into a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating. PLEASE REFER TO #8
- 5
If you are using zucchini please refer to #6. If you are using cucumber please refer to #7
- 6
ZUCCHINI >>> cut zucchini into matchsticks and mix with some salt. PLEASE REFER TO #9
- 7
CUCUMBER >>> Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with some salt. PLEASE REFER TO #9
- 8
Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach
- 9
Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber / zucchini. Sauté with a few drops of sesame oil for 30 seconds
- 10
Stir fry bulgogi
- 11
BIBIMBAP SAUCE >>>
2 tablespoon - gochujang
1 tablespoon - sesame oil
1 tablespoon - sugar (I used cane sugar)
1 tablespoon - water (I used the water I used to blanch veg)
1 tablespoon - roasted sesame seeds (optional)
1 teaspoon - vinegar (I used apple vinegar)
1 teaspoon - minced garlic (optional - 12
Plate the bibimbap with an egg York on top
- 13
Reheat the water used to blanch vegetables, put some seasoning and spring onion to serve it as soup
- 14
Enjoy! 😋😋
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