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Korean Bibimbap
Korean Bibimbap

Before you jump to Korean Bibimbap recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Spend less Money In The Kitchen.

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A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not that tough. A lot of it truly is simply using common sense.

We hope you got insight from reading it, now let’s go back to korean bibimbap recipe. To cook korean bibimbap you only need 23 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Korean Bibimbap:
  1. You need Ingredients
  2. Provide short grain japanese rice
  3. Get medium size carrot - thin slices
  4. You need spinach - chopped approx 2-3 inche
  5. You need soya bean sprouts
  6. You need chicken thighs - sliced
  7. Provide button mushrooms - sliced
  8. Use salt
  9. Take sesame oil
  10. Prepare roasted sesame
  11. Take garlic - chopped
  12. Provide chopped fried shallots
  13. Use water
  14. Use cooking oil
  15. Provide Lee kum lee korean marinade sauce
  16. You need eggs
  17. Get seasoning sauce
  18. Get Lee kum lee korean marinade sauce
  19. Provide roasted sesame
  20. Take chopped fried shallots
  21. Take diced garlic
  22. Use sesame oil
  23. Take water
Instructions to make Korean Bibimbap:
  1. Carrot. Heat wok, add 1 tsp oil. Once heated, add carrot and a pinch of salt. Fry for approx 2-3 mins.
  2. Mushroom. Heat wok, 1 tsp oil. Once heated, add mushrooms and a pinch of salt. Fry for approx 2-3 mins.
  3. Spinach. Boil water (enough to cover spinach). Once boiled, 1 tsp oil, and pinch of salt. Add spinach, cook for 30 seconds. Remove from pot, run spinach under tap water, squeeze spinach to remove excess water. Add 1 tsp fried shallots, roasted sesame, 1/2 tsp garlic, and 1 tbsp of sesame oil. Mix well.
  4. Soya bean sprouts. Boil water(enough to cover soya bean sprouts). Once boiled, 1 tsp oil and pinch of salt. Add soya bean sprouts, cook for approx 3-4 mins. Remove from pot, run under tap water, squeeze to remove excess water. Add 1 tsp fried shallots, roasted sesame, 1/2 tsp garlic and 1 tbsp sesame oil. Mix well.
  5. Chicken. Remove fats and skin from chicken thigh. Chopped into small pieces. Add 1 tbsp korean marinade sauce. Mixed and stored in refrigerator for at least 1 hour. Stir fry chicken.
  6. Egg. Pan fry egg.
  7. Scope rice and display dishes in sections, you may also add ready made kimchi. Add the seasoning sauce. Mix rice,dishes and sauce evenly!

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