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Bap (Boiled Rice) Recipe |
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Ingredients:
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1 cup rice |
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1.3 cup water |
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Wash rice in cold water for 3-4 times.
Put in a rice cooker.
Add water and cook. |
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Tips: When you add water,
measure rice level by sticking your finger to rice
and pour the same amount of water. |
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Paht bap (Red bean rice) Recipe |
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Ingredients: |
1 cup rice |
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3 tbsp red bean |
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1.2 cup water |
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Wash red bean and put in a pot with water and cook to soften.
Wash rice in cold water for 3-4 times.
Put in a rice cooker.
Put red bean on top.
Add water and cook. |
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Kongnamoool bap (Rice with soy bean
sprouts) Recipe |
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Ingredients: |
1 cup rice |
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a handful of bean sprouts |
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1.2 cup water |
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sauce: 4 tbsp soy sauce, 1 tbsp
sesame oil,1 tsp minced garlic, green onion (chopped),
sesame seed |
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Wash bean sprouts and cook in water with some salt until soften.
Wash rice in cold water for 3-4 times.
Put in a rice cooker.
Add water and cook.
Put bean sprouts on top of rice and serve with sauce. |
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Bibim bap (Beef & mixed vegetable bowl)
Recipe |
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Ingredients:
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3 cups rice, a handful of soy
bean sprouts |
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4 dried shiitake mushrooms, 1
zucchini, sliced 1/4 inch thick |
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1/2 cup go sa ri (packaged
fernbrake in water) |
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1/2 cup mu (Korean radish),
julienne |
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4 oz beef, thinly sliced, 1/4
cup carrot, julienne, 1/2 onion, sliced |
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4 tbsp gochujang (Korean
chili paste), 4 eggs |
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sesame oil, vegetable oil for
sautéing |
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soy
bean sprouts seasoning: 1 tbsp sesame oil, 1/4 tsp
gochugaru (Korean chili powder) |
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1/2 tsp salt, 1/4 tsp sesame
seeds, a pinch of sugar |
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shiitake mushrooms seasoning: 1/2 tsp sesame oil, 1/2 tsp
soy sauce, 1/4 tsp sugar |
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zucchini seasoning: 1 tsp sugar, 1 tsp salt, 1 tsp sesame
oil, 1/4 tsp minced garlic, 1/4 cup water |
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fernbrake seasoning: 2 tbsp vegetable oil, 1 tsp minced
garlic, 1/2 tsp soy sauce |
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1 tsp salt, 1/2 tsp sesame
seeds |
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radish
seasoning: 1 tsp sugar, 1 tsp salt, 1 tsp sesame oil, 1/4
tsp minced garlic, 1/4 cup water |
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beef
seasoning: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame
oil, 1/4 tsp minced garlic |
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pinch of pepper |
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Wash rice until the water comes out clean.
Add 3.5 cups of water, cook rice in a rice cooker.
Or cook in a pot on a high heat until the water is absorbed.
Reduce heat to very low, cover with a lid, cook for another
15-20 minutes.
Turn the heat off, leave for 10-15 minutes with a lid on.
Marinate beef with seasonings.
Soy bean sprouts -
Wash and add to a pot, pour 1/2 cup water and a pinch of salt,
cover the lid.
Bring to a boil, reduce heat to low, cook for 5-7 minutes.
Don't peek it, if they smell like cooked beans, they're done.
Pour into a colander, let cool for a while.
Add seasonings, mix.
Shiitake mushrooms -
Dried ones need to be reconstituted, add warm water, leave until
softened.
Wash, squeeze out water, slice thinly.
Add to a pan with seasonings, saute briefly.
Zucchini -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 2-3 minutes.
Open the lid, let cool.
Fernbrake -
Drain the water, add oil to a pan, saute with seasonings.
Add sesame seeds at the last minute.
Let cool.
Radish -
Add in a pan with seasonings on a high heat with a lid.
Bring to a boil, reduce heat to low, cook for 4-5 minutes.
Open the lid, let cool.
Onion -
Saute with some salt.
Carrot -
Saute with some salt.
Saute beef on a high heat.
To assemble the bowl -
Put rice on a bottom, arrange vegetables around.
Add egg york (or sunny side up, or just fried) on top.
Serve with go chu jang and sesame oil. |
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Tips: You can use any vegetables such as
spinach, bean sprouts, or mushrooms (oyster, enoki).
Blanch mushrooms, squeeze, add some sesame oil, salt and sesame
seeds. |
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