PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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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

1

In 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.
2

Finally 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
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.
4

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