Monday, April 21, 2014

韩式拌饭 Bibimbap

昨天一直睡不着,因为满脑子都是这个家伙,韩式拌饭!所以,今天就来挑战一下,来个自制的韩式拌饭。

这道拌饭的准备时间比我想象中来得长,因为每一样配菜都得分开准备。但是,当成品出来时,真的觉得好满足;当送进嘴巴时,真的觉得好幸福。。呵呵。。什么都值了!这道韩式拌饭让我彻底地感受到什么叫做‘看起来简单,但并非真的简单,但其实又并非困难’。

材料:
白饭     
五花肉      
香菇
豆芽
菠菜
萝卜
金针菇
鸡蛋

调味料:
酱油
麻油
白芝麻
韩式辣酱

做法:
  1. 香菇用温水泡发后切丝;五花肉切丝;萝卜刨丝备用。
  2. 香菇丝和五花肉丝用酱油和麻油腌制约半小时。
  3. 热一小锅水,加一些油,依序烫熟芽菜,菠菜,萝卜丝和金针菇。
  4. 菠菜和金针菇各自切成约4cm长。
  5. 把材料放到不同的小碗,各自加入适量的麻油和芝麻,混合均匀备用。
  6. 另取一个锅,放入少许油,小火煎香香姑丝和煎熟五花肉丝。
  7. 将鸡蛋煎至蛋白凝固后,即可取出备用。
  8. 在一个大碗里盛入白饭后,整齐地摆上所有配料,于中间舀一大匙韩式辣酱,并放上太阳蛋即可乘热享用。
备注:



  1. 拌饭的配料可以自由发挥,随意选用自己喜欢的食材。
  2. 由于我没有石锅,所以我先把鸡蛋煎熟再摆入碗中。若使用石锅或瓦锅,可以直接将鸡蛋打入锅中,再放上瓦斯炉加热几分钟。
Ingredients:
Rice     
Pork belly    
Shitake
Bean sprouts
Spinach
Carrot
Enokitake
Egg

Seasonings:
Soy sauce
Sesame oil
White sesame seeds
Korean red pepper paste

Method:
  1. Soak the shitake with warm water until they re-hydrate. Then, cut the shitake and pork belly into slices; shred the carrot.
  2. Marinade the shitake and pork belly slices with soy sauce and sesame oil for around 30minutes.
  3. Blanch the bean sprouts, spinach, shredded carrot and enokitake accordingly.
  4. Cut the spinach and enokitake into 4cm length.
  5. Place the ingredients into separate bowls, add in some sesame oil and sesame seeds. Mix well and set aside.
  6. Heat some oil on a pan, stir fry the shitake and pork belly slices until cooked.
  7. Fry a sunny-side-up egg.
  8. Scoop the rice into a big bowl, then, arrange the other ingredients neatly on the rice. Put a tablespoon of Korean red pepper sauce at the middle followed by the sunny-side-up egg. Ready to serve.
Note:



  1. The side dishes can be altered according to own preference.
  2. Since I do not have an exact korean bowl for bibimbap, I fried the egg prior putting onto the rice. If the exact korean bowl or claypot were to be used, the egg can be directly cracked on the rice, then, heat the pot on the stove for several minutes before it is served.

由于步骤还蛮多的,所以我给自己准备了一份草稿图,一步一步慢慢来。。
好喜欢这样的实物与草稿的对比。。嘻嘻。。
我用这个牌子的韩式辣酱。。
拍完照片,当然就是来个迷你捞生的时候咯~





I am submitting this post to Asian Food Fest: Korea hosted by Sharon of Fest of Feasts.

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