Bibimbap #WYH

Name: Bibimbap #WYH
Yield: 1 serving
Cuisine: British
Ingredients: 150 gm Brown Rice (Steamed); 1 Egg (Sunny Side); 30 gm Sliced Carrots (Stir fried with salt); 30 gm Sliced Zucchini (Stir fried with salt); 30 gm Sliced Cucumber; 20 gm Sliced Black Fungus Mushroom (Boiled); 50 gm Sliced BBQ Grilled Chicken; 30 gm Modified Gochujang Sauce

Arina Bahari @cook_21381301

Kuala Lumpur, Malaysia

Really trying to make use of leftover ingredients as best as I could without compromising on taste, and what's better than making bibimbap! The sauce will mix everything nicely with sweet, savory, nutty and spicy flavours - all in one! #WhatYouHave

Arina Bahari @cook_21381301

Kuala Lumpur, Malaysia

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Ingredients

1 serving

150 gmBrown Rice (Steamed)
1Egg (Sunny Side)
30 gmSliced Carrots (Stir fried with salt)
30 gmSliced Zucchini (Stir fried with salt)
30 gmSliced Cucumber
20 gmSliced Black Fungus Mushroom (Boiled)
50 gmSliced BBQ Grilled Chicken
30 gmModified Gochujang Sauce

Saved

Steps

1

Prepare "modified" gochujang sauce. Some people prefer just serving it out of the box but I made some changes to give it more UMAMI taste. Ingredients for sauce - 1 tbsp of gochujang, 1 tbsp of soy sauce aka kicap manis for me, 1 tsp of sugar, 1 tsp of sesame oil, 1 tsp of sunflower seeds (I don't have sesame seeds, you can use any nuts/seeds you like) and 1 tbsp of hot water to give it lighter consistency
2

Prepare the necessary ingredients, set all into separate bowls - I love me a good flat lay
3

Serve the rice in a deep round bowl to give impression of restaurant bibimbap hehe
4

Assemble all ingredients around the rice. Top the rice with the sunny side (I made slight cuts to the egg whites so it doesn't cover other ingredients - we still ate it ok)
5

Drizzle the sauce all over and now mix!
6

Done! Wala - taste as great as the ones you get dining out. Cheaper, no leftovers & homemade with love <3