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The ingredients needed to cook Korean Bibimbap:
- Use Ingredients
- You need 1 cup short grain japanese rice
- Take 1 medium size carrot - thin slices
- Take 200 grams spinach - chopped approx 2-3 inche
- Provide 200 grams soya bean sprouts
- Provide 100 grams chicken thighs - sliced
- Take 10 button mushrooms - sliced
- You need 1 salt
- Get 1 sesame oil
- Provide 1 roasted sesame
- You need 1 garlic - chopped
- Use 1 chopped fried shallots
- Provide 1 water
- Get 1 cooking oil
- Prepare 1 Lee kum lee korean marinade sauce
- Use 1 large eggs
- Get seasoning sauce
- Get 2 tbsp Lee kum lee korean marinade sauce
- Get 1 tbsp roasted sesame
- Prepare 1 tbsp chopped fried shallots
- Provide 1 tsp diced garlic
- Get 1 tbsp sesame oil
- Get 1 tbsp water
Instructions to make Korean Bibimbap:
- Carrot. Heat wok, add 1 tsp oil. Once heated, add carrot and a pinch of salt. Fry for approx 2-3 mins.
- Mushroom. Heat wok, 1 tsp oil. Once heated, add mushrooms and a pinch of salt. Fry for approx 2-3 mins.
- Spinach. Boil water (enough to cover spinach). Once boiled, 1 tsp oil, and pinch of salt. Add spinach, cook for 30 seconds. Remove from pot, run spinach under tap water, squeeze spinach to remove excess water. Add 1 tsp fried shallots, roasted sesame, 1/2 tsp garlic, and 1 tbsp of sesame oil. Mix well.
- Soya bean sprouts. Boil water(enough to cover soya bean sprouts). Once boiled, 1 tsp oil and pinch of salt. Add soya bean sprouts, cook for approx 3-4 mins. Remove from pot, run under tap water, squeeze to remove excess water. Add 1 tsp fried shallots, roasted sesame, 1/2 tsp garlic and 1 tbsp sesame oil. Mix well.
- Chicken. Remove fats and skin from chicken thigh. Chopped into small pieces. Add 1 tbsp korean marinade sauce. Mixed and stored in refrigerator for at least 1 hour. Stir fry chicken.
- Egg. Pan fry egg.
- Scope rice and display dishes in sections, you may also add ready made kimchi. Add the seasoning sauce. Mix rice,dishes and sauce evenly!
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