| 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
How to make bibimbab sauce
How to make sesame oil carrots
How to make sesame oil erinji
How to make sesame oil bok choy
How to make sesame oil wood ear mushrooms
How to make Pork Bulgogi Bibimbap
How to make Pork Kimchi Bap
How to make Bulgogi Pork Bap
How to make Pork Japchae
- 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.
