Cooked Short Grain Rice
Different colored vege of choice. I sliced thinly for the below n cut spinach to 1.5 inch lengths...i like taugeh but hard to buy when cooking for 1 only...
To feed 4pax
- Half Yellow Onion
- 4 Purple Cabbage leaves
- 1/4 each Red and Yellow Bell Peppers
- 1/3 pack Mushroom
- 2 to 3 pohon Spinach
- 4 inches Cucumber, rub in a lil salt
- 4 inches Carrot, rub in a lil salt
1 tbsp each Sesame Oil n Seeds
1 to 2 tbsp Spicy Bean Sauce
If using hot stone pot (preferred method)
1. Fry the veges and set aside
2. Blanch spinach n run under cold water. Squeeze out all the water, season with minced raw garlic, salt n sesame oil.
3. Oil the hot stone pot with sesame oil n scoop rice in. Season with a lil salt. Arrange the veges on top and crack a raw egg in the middle
4. Heat up the pot till you hear the crackling sounds intensify. Lift the pot off the stone. Add the spicy bean sauce, a lil more sesame oil and toasted sesame seeds. Serve immediately.
5. Feed your mobile phone first before mixing everything in. Enjoy your bibimbap!
For non hot stone pot version,
Follow steps 1, 2 & 5. You may skip the raw egg and just serve rice, veges, sesame seeds, sesame oil & spicy bean paste...(to me..no kick...)
Or
Fry the rice with sesame oil, spicy bean paste and egg first before arranging the rest of the toppings on
Link back to DHM: https://www.facebook.com/photo.php?fbid=10154918637126598&set=pcb.1825566741037586&type=3
Credit: Mandy Leong
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-bibimbap.html
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