Wednesday, February 3

Bibimbap Korean Dish

Cooked rice
a package of bean sprouts
a bunch of spinach
2 small size of zucchinis
5-7 mushrooms
fern brakes (kosari)
200 grams of Chicken (about half a pound)
1 small carrot, eggs
soy sauce, hot pepper paste, garlic, sesame oil,
and vegetable oil.

Cooking Method
Cooked rice.
Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.Put it on the platter.

Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter.

Slice mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.

On a heated pan, put some oil and 200 grams of chicken and stir it till its cook completely. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.Put it on the platter.

Cut a carrot into strips, sauté it for 30 seconds and put it on the platter. Prepare eggs with sunny side up. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center. Serve it with sesame oil and hot pepper paste.


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