Greg
Greg's 비빔밥 (bibimbap)
Greg's home page
Cooking main page
Recipe index
Cooking times
Weights and measures
Food suppliers
Greg's diary
Copyright info
Google
http://www.lemis.com/grog/wip/stock-vector-a-vector-cartoon-representing-a-work-in-progress-scene-115670665.jpg
Work in progress

This is a work in progress. I have never made this dish, but this is what I'm planning. The initial recipe is based on Maangchi's recipe.

Ingredients

For four servings

quantity       ingredient       step
640 g       cooked short-grain rice       1
340 g       soy bean sprouts, washed and drained       1
240 g       spinach blanched and washed with the excess water squeezed out by hand       1
1 large       carrot       1
1 large       red bell pepper       1
1 large       zucchini       1
1       English cucumber       1
3 to 4       spring onions, chopped       1
225 g       fresh lean cut of beef (fillet mignon, flank steak)       1
110 g       fernbrake (gosari), fresh or soaked from ½ ounce dried gosari (details below)       1
30 g       dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours.       1
4       eggs       1
salt
      vegetable oil       1
      toasted sesame oil       1
      toasted sesame seeds       1
      garlic       1
      soy sauce       1
      honey (or sugar)       1
      Korean hot pepper paste (gochujang)       1

Preparation

Notes

These quantities seem enormous! A lot depends on how to convert from archaic units like “5 cups rice”. Based on this page it could be between 125 g and 200 g. But a whole cucumber. And is fernbrake really the bracken that grows in our house forest?


Cooking home page Recipe index Greg's home page Greg's diary Greg's photos

Valid XHTML 1.0!

$Id: bibimbap.php,v 1.1 2020/05/12 05:24:02 grog Exp $