Dolsot Bibimbap

Bibimbap

Ingredients

- 320 g non-glutinous rice = 400 g soaked non-glutinous rice

- 600 g water
- 150 g beef
- 80 g hot pepper paste

- 150g fernbrake

Seasoning for Beef and Fernbrake:

51 g soy sauce

19.5 g sugar

20 g green onions, chopped
10 g garlic, chopped
Powdered sesame mixed with 9 g salt

1 g ground pepper

12 g sesame oil

- 200 g cucumber

- 150 g ballonflower

Seasoning for Cucumber & Ballonflower:

11 g soy sauce

20 g green onions, chopped
10 g garlic, chopped

Powdered Sesame mixed with 18 g salt

24 g sesame oil

-  150 g bean sprouts

Seasoning for Bean Sprouts:

1.6 g salt

3 g sesame oil

- 150 g fish (Croaker, Cod or Frozen Pollack)

Seasoning for Fish:

1.6 g salt

1g ground pepper

18 g flour

110 g eggs

10 g kelp

50 g vegetable oil

Cooking Instructions

1.Thoroughly wash rice and soak in water for 30~60 minutes and then cook.

2.Cut beef into 5cm long pieces and clean and cut fernbrakes into 4~5cm pieces. Using the seasoning ingredients listed above, mix into beef and fernbrakes. Remember to keep them separated. Next, panfry the beef and fernbrakes separately using vegetable oil.

3.The next step is to take the cucumber and to diagonally slice it into half. Then, slice into approximately 0.3cm thick pieces. When you have thinly sliced cucumbers, season with salt and then drain the liquid by squeezing with your hands. Rub salt into balloonflowers and then clean in water. Then diagonally rip them into thin slices. Use the ingredients listed above to season each ingredient and then panfry separately.

4.Bean sprouts should be cleaned and placed in a pot along with some water and salt and slightly cooked. Once cooked, use the seasoning instructions listed above to complete.

5.Take the fish meat and cut into 4cm by 5cm pieces and season with salt and pepper. Next, cover with a coat of flour and then drench it in a coat of eggs. Next, panfry the fish pieces and cut into 1cm wide pieces. Fry the leftover eggs to cook and slice them.

Cook the kelp and panfry in oil until crispy. Break the crispy kelp into small pieces using your hands.

6.Using a bowl, place the ingredients nicely on top of rice. Serve a bit of the hot pepper paste separately.

Souce: Seoul Magazine

Dolsot Bibimbap

Bahan:

30 g zucchini iris tipis

30 g Chinese Bellflower

30 g tauge kedelai

30 g bayam Inggris

30 g bracken/pakis

30 g daging sapi cincang mentah

1 kuning telur ayam mentah

1/4 lembar nori

30 g lobak (mu), iris tipis

1 lembar selada

Minyak sayur

Bumbu:

Kecap

Daun Bawang

Bawang Putih

Garam wijen

Merica Bubuk

Minyak wijen

Gula Pasir

Sambal (gochujang)

Cara membuat:

•Masak zucchini dalam wajan panas, bumbui dengan garam, garam wijen, bawang putih dan minyak wijen, aduk rata.

•Masak lobak dengan bawang putih, gula dan garam.

•Bersihkan bayam Inggris dan tauge, Blansir. Bumbui dengan daun bawang bawang, garam wijen, garam dan minyak wijen.

•Iris kecil akar bellflower, rebus sebentar. Masak dalam wajan panas dengan garam wijen, garam, bawang puti, garam dan minyak wijen.

•Rendam bracken, potong-potong. Masak dalam wajan panas dengan daun bawang, kecap, garam wijen, merica dan minyak wijen. Tambahkan sedikit air, masak hingga empuk.

•Pilih daging sapi yang empuk, iris tipis atau cincang agak kasar. Bumbui dengan kecap, gula pasir dan minyak wije. Masak dalam wajan panas hingga matang.

•Panggang nori, potong halus. Kupas chestnut, iris kecil.

•Taruh nasi dalam mangkuk batu. Susun semua bahan di atasnya hingga cantik dan rapi. Beri sedikit sambal dan kaldu sapi. Panaskan hingga panas sekali.

•Aduk rata dan nikmati.

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Resep: Detik (dev)