Bibimbap by Nina Resis

Ingredients

Vegetables (u can any type of veg u like)

1) Yellow Capsicum – ¼ medium : julienne

2) Zucchini – 1 medium: julienne

3) Carrots – 1 medium: julienne

4) Scallion – 5 stalks : cut into ard 3cm length

5) Chinese Spinach (puay leng) – ½ bag : cut into ard 3cm length

6) Bean Sprouts – ½ bag (sakura brand)

7) Shiitake Mushrooms – 3 big Fresh : slice

8) Onion – ½ Big : thin strips

9) Garlic : minced

10) Kimchi : bite size

Meat and others

1) Pork strips – pork fillet (or any another protein)

2) Firm Tofu – cut into slices

3) 4 eggs (I use only 3)

4) Cooked Rice – 4 bowls

Sauces

1) Gochujang – 1 tbsp

2) Sesame Oil

3) Soy Sauce : 1 tsp + 1 tsp

4) Sea Salt 

5) Pepper

6) Toasted Sesame Seeds

7) Raw Sugar : ½ tsp

8) Cooking wine

Method

a) Sauté with a little olive oil, and season with a pinch of salt and pepper - SEPARETLY

1) Yellow Capsicum 

2) Carrots (can use raw or par-boil)

3) Scallion 

4) Shiitake Mushrooms 

5) Onion 

b) Blanch in boiling water then shock in ice water, squeeze to remove liquid – SEPARETLY

1) Chinese Spinach : season with sesame oil, minced garlic, soy sauce and sesame seeds

2) Bean Sprouts : season with sea salt, sesame oil and pepper

c) Season meat with soy sauce, cooking wine, pepper, sesame oil – Quick Stir Fry

d) Stir-fry Tofu slices

e) Pan fry eggs with a little olive oil (I cheated, I used butter) : Sunny side or easy over or scrambled

f) Bibimbap drizzle : combine (i added a table spoon of hot water)

1) Gochujang – 1 tbsp

2) Sesame Oil – 1 tsp

3) Soy Sauce : 1 tsp

4) Pepper : a pinch

5) Raw Sugar : ½ tsp

6) Scallion : diced small

Assemble 

1) Arrange side by side all the vegetables (incl kimchi & raw zucchini) in array of colors, with the meat in the middle

2) Top with Egg

3) Drizzle Bibimbap sauce

4) Scatter Sesame seeds and diced scallion

Mix and Eat! (: