My own version of Bibimbap. Disclaimer to all Koreans, this is not authentic bibimbap but mostly inspired by their way of cooking and assembling. I love the unique mix of colors and the spiciness of the gochujang plus the aroma of the sesame oil.
1 cup shitake mushroom
1 cup red bell peppers
1 cup spinach
1 cup carrots
1 cup zucchini
1.5 lb shrimp
Rice & Quinoa mixed
red chili paste(gochujang)
Each one sauteed separately with sesame oil and garlic, season with salt and pepper then tossed with sesame seeds.
Assemble ingredients in a bowl of cooked rice and cooked quinoa then top with red chili paste (gochujang), fried egg and toasted sesame seed.
1 cup red bell peppers
1 cup spinach
1 cup carrots
1 cup zucchini
1.5 lb shrimp
Rice & Quinoa mixed
red chili paste(gochujang)
Each one sauteed separately with sesame oil and garlic, season with salt and pepper then tossed with sesame seeds.
Assemble ingredients in a bowl of cooked rice and cooked quinoa then top with red chili paste (gochujang), fried egg and toasted sesame seed.
(You may also heat the bowl if you have a stone bowl one that you can crust the rice a little bit at the bottom that would make it feel more authentic. But I have this for lunch so I just reheat it in the microwave at work before mixing.)
Mix it all together before eating. Enjoy.
Serve with love.
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