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Addictive Bibimbap Made in a Frying Pan
Addictive Bibimbap Made in a Frying Pan

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We hope you got insight from reading it, now let’s go back to addictive bibimbap made in a frying pan recipe. To make addictive bibimbap made in a frying pan you only need 13 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to prepare Addictive Bibimbap Made in a Frying Pan:
  1. Prepare 3 rice bowl's worth Hot cooked white rice
  2. Take 1 bag Bean sprouts
  3. Provide 1/2 bunch Spinach
  4. Prepare 1/2 Carrot
  5. Use 1 dash less than 1 rice bowlful Kimchi
  6. Prepare 200 grams Meat
  7. Get 1 Sesame oil
  8. You need 1 Sesame seeds
  9. Provide 1 Egg
  10. Prepare 1 Doubanjiang
  11. Get 8 tbsp Yakiniku sauce (store-bought)
  12. You need 5 sheets Korean nori seaweed
  13. Prepare 2 tsp Chinese soup stock
Steps to make Addictive Bibimbap Made in a Frying Pan:
  1. First, make the namul: Blanch the bean sprouts.
  2. 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.
  3. Julienne the carrot, sprinkle on a 1 scant teaspoon of salt, mix, and set aside until the moisture comes out.
  4. Once the carrot is wilted, squeeze out the excess moisture, and mix in 1 tablespoon of sesame seeds, and 1 tablespoon of sesame oil.
  5. 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.
  6. Cook the meat halfway, pour in the yakiniku sauce, and cook through the meat. You could use ground meat instead.
  7. Heat a frying pan and pour in plenty of sesame oil (about 5 tablespoons).
  8. Once the frying pan is hot enough, add the rice. You should be able to hear the rice crackle and pop.
  9. 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.
  10. 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.
  11. Sprinkle on Korean nori seaweed torn into small pieces, drizzle on the yakiniku sauce, and let it continue to cook briefly.
  12. Once the rice is browned and crispy, mix it all together.
  13. Done!

I hear too many TV personalities from the West butchering the word. It's pronounced bee-beem-bap. (Say it three times aloud - so you can order it. Bibimbap is a traditional Korean dish comprised of rice, a mixture of vegetables, an egg, and sometimes meat, often served in a hot stone bowl. Legit made it with rice (done in instant pot to save some time and then fried a bit in pan), squash, zucchini, green onion, carrots… egg and Gochugang. Bibimbap (BEE-bim-bap) is a bowl of warm white rice topped with an assortment of sauteéd and seasoned vegetables, gochujang (or other chili pepper Kimchi is not something one would typically see tossed in a Bibimbap bowl.

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