Bibimbap again~~

YES, i am making bibimbap again..

one of our favorite korean food, we liked vegie and we liked mix mix, and don't know why bibimbap taste really suitable for our tongue so we love bibimbap much much..

Still the same recipe as usual. but this time i am using real gochujang that i bought at korean mart, not my super humble homemade gochujang.

Bibimbap

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Serve: 2 porsi
Ingredients
2 egg
2 handfull soybean sprout
3 handfull spinach
3 shitake mushroom
½ carrot
1/3 zucchini/cucumber
2 portion of white rice
Bulgogi chicken
Kimchi - optional

Method
Cucumber, Julienne, sprinkle with some salt and mix well.Afterthat, add 1/2 tsp white vinegar + 1/4 tsp sugar mix and combine well.
Shitake mushroom, julienne, saute with 1/2 tsp of soy sauce and a pinch of sugar
Carrot,julienne, saute with some sugar and salt, add 1/2 tbsp of water and continue stir until cooked
Taoge, Boil until wilted, lift it and soak in cold water for 1 minute. drain the water then add some garlic, sesame oil and salt. mix well and set aside. 
Spinach, Boil spinach until cooked, lift in and soak in cold water for 1 minute, wring out the water from spinach, then add 1 tsp of soy sauce, a pinch of salt and minced garlic. Cut the spinach into small pcs.
Fried the egg in the wok or pan. you may choose full cooked fried egg or half cooked. just do as you wish

Bibimbap sauce
2 tbsp gochujang
1/2 tbsp sesame oil
1 tbsp sugar
1 tbsp hot water
1/2 tbsp roasted sesame seeds
1/2 tsp white vinegar
1/2 tsp minced garlic

Mix all the ingredients in a small bowl until well combine.

Serving
Place one portion of rice in a big bowl, put fried egg in the middle. Then place spinach, soybean sprout, carrotcucumber, chicken bulgogi and kimchi around the egg yolk. Put 1 tsbp or more bibimbap sauce in the middle.
Mix all the ingredients before eat.
Enjoy your meal #nomnom

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