Korean Food Bibimbap (비빔밥) Rice with Mixed Vegetables

Magnificence of Bibimbap (비빔밥)

Bibimbap is one of a kind in that an assortment of fixings are blended into one dish. The excellence of bibimbap is in the ideal agreement between different tastes and sustenance that outcomes from

blending numerous fixings into one dish. At the point when distinctive fixings are combined, it is less demanding to eat maybe a couple fixings that you may not care for.

By Mi-suk Lee at Seoul Women University, the best thing about bibimbap is that it has all the five noteworthy nutrition classes. What's more, the greater part of the fat in bibimbap is vegetable fat.

James Philips of World Health Organization, as he was eating bibimbap, said to Korean correspondents that with a specific end goal to avoid corpulence, Koreans ought to secure their customary eat less carbs and not be impacted by fast food. 

Korean Food Bibimbap (비빔밥) Rice with Mixed Vegetables

Rice with Mixed Vegetables (Bibimbap 비빔밥 ) 

Fixings 

Beef, bellflower root(doraji), braken(gosari), soybean grows, zucchini, mushrooms, rice, gochujang sauce, soy sauce, sesame oil, minced garlic, cleaved scallion, sesame seeds, dark pepper. 

Formula 

Beef: 1/4 lb incline hamburger cut in dainty strips, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp hacked scallion, 1 tsp toasted sesame seeds, 1/4 tsp dark pepper 

*Combine meat with the seasonings and rapidly panfry over high warmth and put aside. 

Bellflower Root (doraji): 1/4 lb Bellflower root (cleaned, torn in dainty strips), 1 tsp sesame oil, 1 tsp finely hacked scallion, 1/2 tsp finely minced garlic, 1 tsp toasted sesame seeds 

* Rub bellflower strips with salt, wash, whiten in bubbling water, crush out fluid, blend with flavoring and rapidly panfry over high warmth and put aside. 

Bracken (gosari): 1/4 lb precooked gosari (cut in 2-inch lengths), 1 tsp sesame oil, 1 tsp finely cleaved scallion, 1 tsp toasted sesame seeds. Rinse the gosari, crush fluid out, blend with the seasonings, rapidly panfry over high warmth and put aside. 

Soybean Sprouts: 1/4 lb cooked soybean grows (fluid pressed out), 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp finely cleaved scallion, 1 tsp toasted sesame seeds. Combine the soybean grows with the seasonings and put aside. 

Zucchini: 1 Zucchini (split the long way and cut), 1 tsp salt, 1 tsp sesame oil, 1 tsp toasted sesame seeds. Blanch the zucchini in bubbling water, press out fluid, and blend with the seasonings and put aside. 

Mushrooms: 4 dried Pyogo a/k/a Shiitake mushrooms (mellowed in warm water and cut in strips), 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp finely cleaved scallion, 1 tsp toasted sesame seeds. Mix the mushrooms with the seasonings, rapidly panfry over high warmth and put aside. 

Rice: 4 mugs cooked rice, 1 tsp sesame oil. Combine the rice, sesame oil and salt and put 1 container in every individual servings dish. 

Gochujang Sauce: 4 tsp gochujang, 1 tsp sugar, 1 tsp toasted sesame seeds, 2 tsp sesame oil. Combine every one of the fixings in a dish. Blend well.