Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, addictive bibimbap made in a frying pan. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Addictive Bibimbap Made in a Frying Pan is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Addictive Bibimbap Made in a Frying Pan is something which I have loved my whole life. They’re fine and they look fantastic.
The only key point is not to touch the rice after adding it to the frying pan. The only key point is not to touch the rice after adding it to the frying pan. Heat a frying pan, and add sesame oil.
To begin with this particular recipe, we must first prepare a few components. You can have addictive bibimbap made in a frying pan using 13 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Addictive Bibimbap Made in a Frying Pan:
- Take 3 rice bowl's worth Hot cooked white rice
- Prepare 1 bag Bean sprouts
- Get 1/2 bunch Spinach
- Prepare 1/2 Carrot
- Take 1 dash less than 1 rice bowlful Kimchi
- Take 200 grams Meat
- Get 1 Sesame oil
- Get 1 Sesame seeds
- Prepare 1 Egg
- Take 1 Doubanjiang
- Make ready 8 tbsp Yakiniku sauce (store-bought)
- Get 5 sheets Korean nori seaweed
- Get 2 tsp Chinese soup stock
Bibimbap sauce is a sauce used in bibimbap before you mix everything. A Korean-inspired dish that's simple, healthy, and customizable depending on the season. Korean bibimbap recipe - is a mixture of rice with meat and varied sauteed vegetable, all drizzled with gochuzang based bibimbap sauce, topped with runny egg and sesame seeds. In one word it is all goodness in one bowl.
Steps to make Addictive Bibimbap Made in a Frying Pan:
- First, make the namul: Blanch the bean sprouts.
- Drain the blanched bean sprouts, put them in a bowl, and mix in 1 teaspoon of Chinese soup stock, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
- Julienne the carrot, sprinkle on a 1 scant teaspoon of salt, mix, and set aside until the moisture comes out.
- Once the carrot is wilted, squeeze out the excess moisture, and mix in 1 tablespoon of sesame seeds, and 1 tablespoon of sesame oil.
- Boil the spinach, cut into bite-sized pieces, mix in 1 teaspoon of Chinese soup stock, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
- Cook the meat halfway, pour in the yakiniku sauce, and cook through the meat. You could use ground meat instead.
- Heat a frying pan and pour in plenty of sesame oil (about 5 tablespoons).
- Once the frying pan is hot enough, add the rice. You should be able to hear the rice crackle and pop.
- Place each vegetable namul, kimchi and the meat on top, crack open 1 egg in the middle, and squeeze out about 1/2 teaspoon of doubanjiang to the side of the egg.
- Heat over medium to high heat without touching the frying pan. Flip over the rice from time to time to check to see if the rice is browned enough as shown in the photo.
- Sprinkle on Korean nori seaweed torn into small pieces, drizzle on the yakiniku sauce, and let it continue to cook briefly.
- Once the rice is browned and crispy, mix it all together.
- Done!
This is one of the best Korean chicken bibimbap recipe. I am sure that you will love it. Empty on to a large plate, cover and. Most home cooks have more than one frying pan, because each does a different thing. Here are the best frying pans for the way you cook and some picks from Consumer Reports' tests.
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