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Bibimbap In A Frying Pan Recipe

Bibimbap in a Frying Pan Recipe
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Serving : 2
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Prepare the ingredients before making Bibimbap in a Frying Pan in your home. Then, follow these steps below to serve Bibimbap in a Frying Pan for your family or friends.

Ingredients: Bibimbap in a Frying Pan

  • 520 grams Hot cooked white rice
  • 1 fillet Teriyaki chicken (use your prefered teriyaki chicken recipe or use store-bought)
  • 1 fillet (a) Chicken (I used breast meat)
  • 1 tbsp each (a) Sugar, soy sauce, and mirin
  • 1 tsp (a) Doubanjiang
  • 1 tbsp and 1/2 teaspoon (a) Sake
  • 1 1/2 tsp each (a) Grated ginger and grated garlic
  • Kinshi-tamago
  • 2 Eggs
  • 1 dash each Sesame oil, salt
  • For preparing the vegetables:
  • 1/2 Carrot
  • 1 tsp each Salt, sesame oil
  • 1 bag Spinach or komatsuna
  • 1 tsp Soy sauce
  • Bean sprouts namul (you can use store-bought namul)
  • 2 packets (b) Bean sprouts
  • 2 tsp (b) Vinegar
  • 1 tsp each (b) Soy sauce and lemon juice
  • 1 1/2 tsp each (b) Chicken soup stock powder and sesame oil
  • 1/4 tsp each (b) Ginger and garlic (both grated)
  • Bibimpap sauce
  • 1 tsp each Gochujiang and water (or juice *See Helpful Hints)
  • 3 drops Oyster sauce

How to Make Bibimbap in a Frying Pan

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Bibimbap in a Frying Pan in your home by yourself.

    Step 1
  • Refer toto make "Teriyaki Chicken with Doubanjiang" with the "a" ingredients. Cut it into bite-sized pieces.
  • Step 2
  • Add 1 teaspoon salt into 400 ml boiled water, and boil the carrot for 40 seconds. Let cool in a colander, and mix with 1 teaspoon of sesame oil.
  • Step 3
  • Boil the spinach or komatsuna. Soak the stems in boiled water for 30 seconds, then immerse them leaves and all for 30 seconds. Squeeze out the excess water, and chop into 4-5 cm lengths. Mix with 1 teaspoon of soy sauce.
  • Step 4
  • Refer toto make a bean sprout namul with the "b" ingredients. Or else use store-bought namul.
  • Step 5
  • You can add carrots to the bean sprout namul, but I made them separately to make this dish more colorful.
  • Step 6
  • Beat the eggs well, add a little salt and sesame oil, and mix. Coat a frying pan with oil, and make a thin omelet. Cut it into thin strips to make "kinshi-tamago".
  • Step 7
  • If you can't make a thin omelet without breaking it, combine 1 teaspoon of water and 1 teaspoon of katakuriko, and add this mixture into the beaten eggs. Adding this katakuriko slurry makes the omelet less likely to break apart.
  • Step 8
  • Combine 1 teaspoon gochujiang and 1 teaspoon water. Add 2-3 drops oyster sauce, if available.
  • Step 9
  • Heat a frying pan, and add sesame oil. Add the cooked rice to the frying pan, then add the carrot, komatsuna, bean sprout namul, kinshi-tamago, and chicken teriyaki on top.
  • Step 10
  • Drizzle over the sauce from Step 8, and add an egg yolk and sesame seeds on top to taste. (I was planning to add the bean sprout namul on top of bibimbap in this photo, but I forgot it.)
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