Bibimbap

Bibimbap... it's colourful, delicious and healthy. The preparation work is rather tedious but the cooking part is easy. We've definitely enjoyed this first Korean meal at our new place! :)

the ingredients used...

isn't it colourful? :)

Bibimbap
Adapted from: Cuisine Paradise

Ingredients: (Serves 2)
2 serving portions of cooked white rice
4 medium fresh shitake mushrooms (cut into thin slices)
1 small carrot (julienne)
1 small japanese cucumber (julienne)
100g baby spinach (blanched)
150g beef (sliced)
2 tbsp Korean BBQ sauce
2 eggs
3 garlic cloves (finely chopped)
kimchi (optional)

Drizzling Sauce:
1 tbsp sesame oil, 1/2tbsp sesame seeds, pinch of salt
Sauce for Serving:
Gochujang/Bibimbap Paste, 1 tsp toasted sesame seeds, some sesame oil

Directions:
1. Fill a medium saucepan or pot with water and bring to boil. Blanch the spinach for about 1 minute, drain, rinse with cold water and squeeze out any excess liquid.
2. Roughly cut spinach into section and add in half of the drizzling sauce and mix well. Set aside.
3. Add 1 tsp of sesame oil in a frying pan, saute the carrot with some chopped garlic till carrot soften. Remove and set aside.
4. Repeat the step with the cucumber and mushroom, keeping them separate.
5. Add a few drops of oil to the frying pan, fry eggs to achieve sunny-side up. Remove and set aside.
6. Add beef to the frying pan, stir-fry for a min, then add Korean BBQ sauce. Remove from heat when cooked.

To Serve:
Place the fried egg in the middle of the bowl, then arrange the 5 ingredients and 1 tbsp of the sauce in 6 sections surrounding the egg yolk.