Bibimbap
I haven't made a normal fried rice since I learned this recipe.
YIELD: 4 SERVINGS
Ingredients
| 1 cup | Rice |
| 1 pack | Bulgogi Meat |
| 1/2 cup | Cucumber |
| ~3 | Carrots (julienned) |
| 1 | Zucchini (julienned) |
| A handful | Mushrooms |
| 1 | Eggplant |
| 1 | Egg |
| Sauce |
| 2 Tbsp | Gochujang |
| 1 Tbsp | Sugar |
| 1 Tbsp | Water |
| 1 tsp | Apple Cider vinegar |
Instructions
- Cook some rice.
- Prepare and cook all the ingredients individually.
- Cucumber - Thinly cut and soak in salt water for like 20 mins. Then hand squeeze dry them (don't worry about squishing them), then fry em.
- When everything is fried, add lots of oil to cast iron pan and pack rice overtop it. Place fried ingridents above and let it sit for like 5 mins on medium/high heat.
- Add sauce ingredients and mix.
- Fry and egg separately and add on top.
- Serve and add sauce to individual servings.