Sunday, July 11, 2010

Korean Bibimbap

I'm in a superb mood recently perhaps my bf has been surprising me with gifts recently haha i don't know why he has been doing that we have been together for the 4th year now we are also getting our BTO flat in Teban Vista in Aug 2013 but no wedding bells yet perhaps we enjoy the way we are now =) recently he has really been paying lotas of attention to our conversation and he surprises me with things that i want and i really thank him for that =) thanks bb i love you =p

This is our dinner for tonight and to showcase and fully utilize the Bibimbap Stone Bowl that he bought for me on saturday night. yummy yummy and its healthy too =)

Korean Bibimap
Ingredients
(serves 2 for this stone bowl size)



  • 1 box of dou miao or any seasonal vegetables of your choice  (i don't know what is dou miao called in english could some kind souls help me with the translation?)
  • 20g carrot (cut into thin strips)
  • 20g bean sprouts 
  • 1 chicken breast (cut into thin strips)
  • 2 servings hot steamed rice
  • 1 Onion (cut into thin strips)
  • some garlic minced 
  • 1 Egg
Chicken Marinade
  • 1 tbsp light soya sauce
  • 1 tsp crushed garlic
  • 1.5 tsp sesame oil
  • pinch of black pepper
  • 2 tsp corn flour

Hot Red Chili Paste Sauce (picture credits to Palate Sensations)

  • 1 tbsp korean hot red chili paste (bought from korean supermarket or i think i saw jurong point new wing 24hrs NTUC Fairprice also selling them now)
  • 1.5 tbsp chicken stock 
  • 1 tsp sugar 
  • 1.5 tbsp sesame oil

Method
  1. Blanch the vegetables,carrot & bean sprouts separately drain and dip in cold water separately and draining them again 
  2. Combine the cut chicken strips and the chicken marinade together and marinade for 15mins
  3. Heat 1 tbsp of oil in a frying pan and fry the minced garlic and onion strips until fragrant add in the marinated chicken over medium heat until well done 5-7 mins
  4. Combine the Hot Red Chili Paste Sauce ingredients together and set aside
  5. Brush some oil in the stone bowl and heat up the stone bowl for 10-15 mins
  6. Add the hot steamed rice into the heated stone bowl and arrange the blanched vegetables,carrot, bean sprouts and cooked chicken on top of the rice
  7. Make a hole in the center of the rice and crack the egg into hole
  8. Add in the chili paste over the ingredients mix well and serve hot

*Note the stone bowl will be very hot upon heating please handle the bowl with your oven gloves at all times.




5 comments:

Jess @ Bakericious said...

Jess, u are lucky gal to have sucn attentive bf :). I love bibimap too, looks yummy

jess @ j3sskitch3n said...

thank you jess =) hmm but being too attentive lately may cause many to be suspicious haha

Pei-Lin@Dodol and Mochi said...

Aiyo, Jess ... You're so lucky to have such a caring bf. *Sigh* To date, I've yet to find one, perhaps, will never ... Haha! (So thick-skinned ...)

I HEART BIBIMBAP! I made it too! Love gochujang! I just wish there's someone else to share that heavy dish with me ... You know, polishing the entire bowl of rice isn't gonna do any good to my waistline ... LOL!

LeQuan said...

Hi Jess,

I've noticed you on some of the blogs I read, so just wanted to stop by and say hi. I love bibimbap! It's such a beautiful and delicious dish. You've done a great job with yours. By the way, I think dou Miao is called pea tendrils or pea shoots. They are one of my favorite veggies to stir fry, but so expensive here in Canada.

j3ss kitch3n said...

LeQuan thanks for dropping by! so dou miao is called pea shots in english hahah this is the first time i heard of this! yup i realize the Chinese vege i very expensive in Canada, i was in vancouver chinatown years back and i was in awe of the variety of vege and the prices as well but then they are really really fresh!

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