Bibimbap

Bibimbap

Category: Dishes from cereals and flour products

Kitchen: korean

Ingredients
Rice for sushi	1 tbsp.
Boiled meat	100-150g
Portobello mushrooms	2 pcs.
Zucchini	1 small
Cucumber	1 PC.
Carrot	1/2 pcs.
Soybean sprouts
Sweet yellow pepper	1 PC.
Egg	1 PC.
gochujang
sesame oil for dressing
garlic
soy sauce
salt
sugar

Cooking method

• The second most popular Korean dish is, of course, bibimbap / bibimbap / bibimbap / bibimppap. Bibida in Korean means to stir, and dad is boiled rice.
• This is a whole bowl lunch, usually containing ingredients from all five colors of Korean cooking. There are countless options for a set of ingredients for this dish.
• I do not indicate the amount of the rest, everything is to your taste, individually.
• Chop all vegetables (individually) into thin cubes about 5 cm long. Heat the oil, throw in a little garlic gruel, stir for a minute, and then add and fry the vegetables in this mixture separately (sprinkle the carrots with sesame seeds at the end).
• Boil the mushrooms first, and then fry
• Blanch the soy sprouts for 1 minute.
• Prepare the dressing sauce: kochuchzhang (kochudyan) - fry the hot red chili paste in oil, dilute with water until the consistency of liquid sour cream and add sugar.
• Put the boiled rice in a bowl, carefully lay out the vegetables on top in sectors from the edge of the bowl to its center. Place a spoonful of hot pepper paste in the center and cover with a fried egg.
• 
• Stir everything thoroughly before eating. Bibimbap is usually served in porcelain, copper, stone, rarely plastic or ceramic deep dishes.
• When making bibimbap at home, you can vary the ingredients using whatever is on hand. For example, spinach or zucchini. No meat, take ham, sausages, sausages, lightly fried and cut into long slices, which, beforehand, simmer for half an hour, pouring with apple or wine vinegar, etc. That is, this dish opens up ample opportunities for culinary creativity.
• I would like to separately note that sesame oil is a very fragrant, powerful component, and even a large portion requires an incomplete dessert spoon.
• In all cases, when the amount of the product is not specifically specified, it is taken by eye or in the quantities necessary in order to prepare the selected deep bowl of bibimbap.

The dish is designed for

for 3 servings

Note

Approximately 2 cups of rice will require 200-300 g of vegetables and meat, a couple of tablespoons of kochudyan, diluted with water with added sugar to taste. Usually add a little more sauce, leaving some for those who want to add it to their plate.
How to cook rice properly:
Take 2 cups of rice (fine, for sushi or other sticky), sort thoroughly and wash. Rice should be washed until the water is clear (slightly cloudy). Add water. For 2 cups of rice, you need 2.5 cups of water. We put on fire above average, wait until it boils. Boil for 1 minute and reduce heat to medium. Cook for another 5 minutes. Next, put on the lowest heat and cook for 10 minutes. As soon as the porridge is cooked, it must be removed from the heat, stirred with a wooden spatula and allowed to stand for another 10 minutes.

Wow!!! What a sun in the plate !!!

And delicious as ...

[mka]

mka, How interesting
And here

Heat the oil, throw in a little garlic gruel, stir for a minute, and then add and fry the vegetables separately in such a mixture (sprinkle the carrots with sesame seeds at the end).

Do you need to make garlic gruel every time?
: girl_cleanglasses: Yes and vegetables in the photo look so ... raw

And what to do there? Squeeze out the garlic - that's the gruel)))

They are fried for just a minute, the heat treatment is quick, the vegetables remain "al dente".

Marina,: crazy: I'm even dull today, but I mean, that before each vegetable we change the oil and squeeze out the garlic?

Her, I once take the oil (it’s with a very bright taste) and garlic once, I take out the garlic, and in oil soaked in garlic I quickly and quickly fry the vegetables in turn.

Uf relieved. What kind of cooking oil do we use?

She took soy. But I do not pour, but simply grease the frying pan with a brush.

Something I did with the answers myself))). I don't understand anymore)))

[mka]

Hurrah! Finally I decided to cook this miracle.
For vegetable side dishes I took carrots, onions, soy sprouts, zucchini, cucumber, green sweet and hot red peppers. I also used blanched spinach, seasoned with sesame oil, garlic, salt, a drop of fish sauce and sesame seeds. There was no meat at hand, so minced meat was used. But she put in the garlic and gochujang paste heartily. As a result, this yummy was swallowed at the speed of light.

mka, thanks for the recipe! Now from this dish I began to discover Korean cuisine.