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Bibimbap 비빔밥 Mixed Rice with Vegetables and Meet
- Servings
2 - Prep
20 m - Cook
10 m
Recipe By: Chef Ha Nguyen
Bibimbap is one of my favourite Korean dishes because I love eating vegetables. It’s also very healthy. I always think that two-thirds of your plate should be covered with freshly cooked veggetables.
Ingredients
- 1/2 pcs Onion Sliced
- 1/2 unit Zucchini julliene
- 4 pcs Mushroom sliced
- 1/2 pcs Carrot jullienne
- 1/5 pcs Red capsicum sliced
- 1 tasp chilli, garlic and ginger chopped
- 1 tsp Toasted sesame for garnish
- 2 unit Egg fried
- 200 g Pork
Directions
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1In a medium non-stick frying pan, heat ½ teaspoon of vegetable oil over a medium-high heat. Add a bit mixture of garlic, ginger fry each of the vegetable one by one.
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2Finally add ½ teaspoon of vegetable oil over a medium-high heat. Add a bit mixture of garlic, ginger then fry the pork until it cook about 2 minutes. Deglaze the pan with the remaining 1 tablespoon mirin, scrape up any browned bits from the base and spoon the juices from the pan over the meat
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3
Heat a large heavy-based frying pan over a medium heat. Add 1 tablespoon of the sesame oil and gently spread the rice over the base of the frying pan in a loose layer. Cook, undisturbed, for 8–10 minutes until the bottom of the rice develops a golden crust.
Please leave each of the cooked ingredients on a plate. As each topping is finished, arrange it on a section of the rice in the pan so the toppings resemble the spokes of a bicycle wheel. We will finish it off with arranging the kimchi on a section of the rice.
Spoon the sauce on the centre of the rice or serve on the side, if you like. Make a little well on the top and gently put an egg yolk into each or the fried eggsover the dish. Sprinkle the bibimbap with black sesame seeds.
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4.
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Printed From otaokitchen.com.au 05/31/2025