Bibimbap

Again, it’s been a while since I’ve posted.

Here’s a quick post about Bibimbap (石锅拌饭 shí guō bàn fàn), literally meaning "mixed meal". It’s a famous Korean meal, and it’s me and Royal Chef’s favorite.

It would work better if you have a stone pot at home (shi guo). If you’re in China, search up 石锅 on taobao, it’s just RMB 27.97!

So anyway, you can mix whatever stuff you want. For our recipe, we’ve used chicken, shredded carrots, sprouts, mushrooms, and spinach. You may add more stuff like cucumber, tofu, etc.

How to:
1. Prepare cooked white rice
2. Marinate the chicken in chili paste (gochujang), sesame oil, a pinch of salt and sugar
3. Fry the spinach in a little bit of water until soft, set aside
4. Fry the sliced mushrooms in oil until soft, set aside
5. Fry the chicken until cooked, set aside

6. Coat the inside of the stone pot with a little bit of oil
7. Put the rice in
8. Spread the vegetables and meat around for "visual appeal"
9. Put the stone pot on top of your stove and cook for about 5-10 minutes or depends if you want crispy rice to stick around the bowl
10. Fry an egg "sunny side up" and serve on top, ENJOY! (or you can put a raw egg in as it will slowly be cooked anyway once it’s mixed, although it might not be safe here in the Middle Kingdom)

Disclaimer: Royal Chef is so square that he says what we cooked is not the traditional Korean bibimbap; we were just using up whatever is left in the fridge. To know more about traditional Korean cooking, leave a comment on HIS website and he will attend to your nitty-gritty questions, thankyouverymuch.

PS. Not sure how this post would look like in this blog, I’m just using the post-to-email option because the internet.is.freaking.non-existent!!! AGHH!!!

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