food | Food type | Main Ingredients | Take time | Serve |
Korea | rice | vegetable | 30 minutes | 1 place |
ingredient
- 60 grams of gochujang sauce
- 5-Minute Bibimbap Sauce - Serves 4
- 40 cc sesame oil
- 20 grams corn syrup
- 6 grams of anchovy seasoning powder
- 5-minute Sesame Oil Carrots, makes 7 servings
- 100 grams of carrots
- 10 cc sesame oil
- 1 gram salt
- Sesame Oil Erinji, 5 minutes, makes 10 servings
- 100 grams of king oyster mushrooms
- 10 cc sesame oil
- 1 gram salt
- 5 minutes of sesame oil Chinese kale, makes 4 servings
- 100 grams of Chinese kale
- 10 cc sesame oil
- 1 gram salt
- 5-minute sesame oil wood ear mushrooms, makes 9 servings
- 100 grams of wood ear mushrooms
- 10 cc sesame oil
- 1 gram salt
- Bibimbap - Pork Bulgogi (Bibimbap - Pork Bulgogi) 5 minutes, makes 1 serving
- 200 grams of cooked Japanese rice
- 10 cc soybean oil
- 40 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro
- 10 grams of Korean Bulgogi Pork Marinade Sauce
- 5 cc sesame oil
- 30 grams of bibimbab sauce
- 10 grams of carrots, sesame oil
- 10 grams of eryngii sesame oil
- 40 grams of Chinese cabbage kimchi
- 20 grams of Chinese kale with sesame oil
- 10 grams of sesame oil wood ear mushrooms
- 1 egg, size 2
- 1 gram of roasted white sesame seeds
- Pork Kimchi Bap (5 minutes) Makes 1 serving
- 200 grams of cooked Japanese rice
- 10 cc soybean oil
- 60 grams of Chinese cabbage kimchi
- 40 grams of onion
- 10 grams carrots
- 80 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro
- 40 cc Aro Yakiniku Sauce
- 2 grams chopped green onions
- 1 gram of roasted white sesame seeds
- Bulgogi Pork Bap (5 minutes, makes 1 serving)
- 200 grams of cooked Japanese rice
- 10 cc soybean oil
- 100 grams of thinly sliced shabu-grade pork belly, 1.5 mm, Aro
- 40 grams of onion
- 20 grams carrots
- 50 grams of Korean Bulgogi Pork Marinade Sauce
- 2 grams chopped green onions
- 1 gram of roasted white sesame seeds
- Pork Japchae (5 minutes, makes 1 serving)
- 150 grams of boiled Korean glass noodles
- 10 cc soybean oil
- 50 grams of thinly sliced pork belly, shabu grade, 1.5 mm. Aro
- 5 grams minced Chinese garlic
- 30 grams of Chabcha sauce
- 10 cc sesame oil
- 10 grams of carrots, sesame oil
- 10 grams of eryngii sesame oil
- 20 grams of Chinese kale with sesame oil
- 10 grams of sesame oil wood ear mushrooms
Preparation
- Mix all ingredients together.
How to make sesame oil carrots
- Cut the carrots into strips.
- Stir-fry carrots in sesame oil until cooked. Season with salt.
How to make sesame oil erinji
- Cut the mushrooms into strips.
- Stir-fry mushrooms in sesame oil until cooked. Season with salt.
How to make sesame oil bok choy
- Blanch the Chinese kale in boiling water.
- Knock in cold water and squeeze out all the water.
- Cut into pieces and season with sesame oil and salt.
How to make sesame oil wood ear mushrooms
- Cut the mushrooms into strips.
- Stir-fry mushrooms in sesame oil until cooked. Season with salt.
How to make Pork Bulgogi Bibimbap
- Marinate the meat with the marinade for 1 hour.
- Stir-fry the meat until cooked.
- Scoop rice into a bowl and place a fried egg in the center.
- Arrange the vegetables, kimchi and meat around the bowl.
- Drizzle sesame oil over the whole thing and sprinkle with roasted sesame seeds.
- Served with bibimbab sauce
How to make Pork Kimchi Bap
- Add oil to the pan and stir-fry the kimchi.
- Add meat and vegetables and stir-fry until cooked.
- Add the sauce and stir to combine.
- Served on rice, sprinkled with chopped spring onions and white sesame seeds.
How to make Bulgogi Pork Bap
- Add oil to a pan and stir-fry the meat and vegetables until cooked.
- Add the sauce and stir to combine.
- Served on rice, sprinkled with chopped spring onions and white sesame seeds.
How to make Pork Japchae
- Soak the glass noodles in water for 30 minutes, then boil for 10 minutes until cooked.
- Marinate the meat with the marinade for 1 hour.
- Add oil to the pan and stir-fry the meat until cooked.
- Add glass noodles, garlic, and sauce. Stir to combine. Turn off the heat.
- Add vegetables, mix well and serve.