Ingredients: (serves 3)
cooked rice
150g soy bean sprouts
1 zucchini, julienned
1 carrot, julienned
100g oyster mushroom, sliced
1 piece fried firm tofu
100g enoki mushroom
minced garlic
salt, sugar & pepper to taste
sesame oil
cooking oil
3 eggs
2 chicken thighs - marinade with light and dark soy sauce with sesame oil and pepper
Sauce: (mix everything together)
4 tbsp Korean red chili paste (kochujang)
1 tsp finely minced garlic
1 tbsp rice vinegar or apple cider
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp toasted sesame seeds
1 scallion, finely shredded
2 tsp honey
1 tbsp warm water to dilute
- Pan fry the marinated chicken and leave it aside.
- Cook bean sprouts in a cup of water with a little salt for about 20 minutes. Drain.
- Sprinkle zucchini with a pinch of salt.
- Heat up a little oil in a wok and saute zucchini, carrot and bean sprouts separately with some garlic, sesame oil and salt.
- Saute the oyster and enoki mushrooms separately with a dash of soy sauce, sugar and salt. Add a little sesame oil. Dish them out.
- With a little oil, fry the tofu.
- Then fry eggs, sunny side up.
- To serve, put the cooked rice in a bowl and placed all the vegetables, mushrooms and meat over the rice. Then place the egg in the centre and drizzle bibimbap sauce over it and mix.
- ENJOY!
Hi Aunty Veronica, wow this looks amazing!!!
ReplyDeleteDoes it taste as delicious as it looks? :)
Haha, I sure hope it taste good. I shouldn't have drizzle the sauce on top, right? Made it look a bit 'messy', don't you think? Anyway, thanks for your comment Mel.
ReplyDeleteThis look so delicious! I like Korean food nowadays .
ReplyDeleteSonia
ReplyDeleteSo am I - into Korean food! LOL
Hi Veronica
ReplyDeleteI'm drooling over this Korean dish! Gd job! Happy Chinese New Year!
Luv
Catherine fr Melbourne