Friday, 9 May 2014

韩式拌饭 ~ Korean Mixed Rice / Bibimbap ( 비빔밥 )








 
 
食谱取自 Cass

韩式拌饭

材料:

猪肉 切片)
黄瓜   切丝
红箩卜   切丝
菠菜 切小段 ( 我用马玲薯丝代替菠菜
豆芽 
鸡蛋
冬菇 切片)
麻油,白芝麻少许
韩式辣椒酱 1汤匙
韩式烤肉醬适量

做法:
1.猪肉片用韩国烧烤酱腌1小时。备用。

2.烧开一锅热水,加点盐和油,把红箩卜丝,菠菜,豆芽分别烫熟。烫好后,可以加少许麻油和酱青调味(也可不加),也可以把它们用油炒熟。

3.用不粘锅把肉炒熟(可以不加油),炒好后,把剩下的肉汁加入冬菇炒至熟。

4.  用同一个不粘锅,把马玲薯条炒至熟。

5.将蛋煎熟,放在饭中间,把菜摆在蛋的周围。

6.吃的时候,可以撒上少许麻油和芝麻在上面,再把辣椒酱一起拌均就可以了。

 

Recipe source :  Cass

Korean Mixed Rice / Bibimbap 비빔밥

Ingredients :
cooked rice
pork ( thinly sliced )
cucumber ( cut into thin strips )
carrot ( cut into thin strips )
spinach   ( I replaced it with potato . Cut into thin strips  )
bean sprouts
eggs
shiitake mushroom ( thinly sliced )
some sesame oil and white sesame seeds
Koreen hot pepper paste
spicy bulgogi marinade

 
Method :
1. Marinate pork sliced with spicy bulgogi marinade for 1 hour . Set aside .

2. Bring a pot of water to boil , add in some salt and cooking oil . Blanched carrot , spinach and bean sprouts separately . Drain excess water , season spinach and bean sprouts  with sesame oil and sesame seeds and soy sauce  .

3. Heat a frying-pan with some oil , stir-fry pork sliced until cooked . Then sauté mushroom with left- over bulgogi sauce .

4. Use the same frying pan , sauté potato strips until crispy and cooked .

5. In a large frying pan , heat a thin layer of oil for frying and crack the eggs into it . Fry for 1 ~ 2 minutes until the whites are cooked but the yolks remain runny . Put your rice In a big bowl, and  display all vegetables and meat. Place the sunny side up egg on the center.

6. Serve it with sesame oil , sesame seeds and hot pepper paste. Mix it up and eat !!