Korean Bibimbap

 A popular Korean rice dish, Bibimbap traditionally means mixing various ingredients with rice. It has many variations both vegetarian and non-vegetarian. Here is a quick and easy recipe with chicken and prawns along with veggies and spices mixed with jasmine rice along with the famous gochujang sauce.

Korean Bibimbap

Ingredients :-

  • 20 gms carrot, julienne
  • 20 gms yellow and green zucchini
  • 20 gms bell pepper
  • 20 gms pok choy
  • 15 gms spinach
  • 20 gms chicken, julienne
  • 20 gms prawns
  • 300 gms jasmine rice
  • 10 ml soya sauce
  • 5 ml sesame oil
  • 2 gms pepper
  • to taste salt
  • 10 gms garlic
  • 5 gms ginger
  • 3 nos egg
  • For Gochujang Sauce:
  • 45 gms gochujang paste
  • 10 gms garlic
  • 10 gms chilli paste
  • 6 gms sugar
  • use onions ,  Tomato for garnishing .

How to Make Korean Bibimbap

  • 1. Heat oil, sauté ginger, add raw jasmine rice, sauté for 30 seconds, add 100 ml of chicken stock and cook it covered for 20 minutes.
  • 2. Sauté all veggies (cut into Julienne), chicken and prawn separately with garlic, sesame oil and light soya, Crushed pepper.
  • 3. Prepare the sauce by heating a wok with oil, add garlic, chilli paste and gochujang paste, add little chicken stock, and adjust seasoning as required.
  • 4. Cook eggs, sunny side up.
  • 5. Assemble by placing the rice in the stone bowl, topped with sautéed veg, chicken and prawns. Top with fried egg. Serve with gochujang sauce on side.

Key Ingredients: carrot, yellow and green zucchini, bell pepper, pok choy, spinach, chicken, prawns, jasmine rice, soya sauce, sesame oil, pepper, salt, garlic, ginger, egg, For Gochujang Sauce:, gochujang paste, garlic , chilli paste, sugar.

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