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Thursday, August 21, 2014

Bibimbap Cooking Class: Practical Cooking by June Roca

My Food

Attendee's Finished Bibimbap

This is the Recipe I Used In A Cooking Class with 6 Attendees

For 6 people

3 tbsp garlic minced
2 tbsp chopped red onion
1 c broccoli stems (sliced into bite-size pcs.)
1 T sesame seed oil
1 T vegetable oil
1 T water
1 c broccoli leaves (sliced into bite-size pcs. - part of the florets and stems)
2 c shredded carrots
2 c broccoli rabe florets (rapini, sliced into bite-size pcs.)
2 c zucchini sliced (like a half - moon)
2 c mung bean sprouts
2 c asparagus
1 T Braggs Liquid Aminos (or soy sauce)
3 c enoki mushrooms
1 tbsp sesame and sea vegetable seasoning

Procedure 1
Make some steamed rice

Procedure 2
Saute with 4 T vegetable oil all of the above ingredients
Fry six eggs sunny-side-up (one at a time)

In An Earthen Korean Pot, Layer the following (for 1 person)

In an earthen Pot, Arrange The Following From the Bottom Up:
1/2 c steamed rice
1 c sautéed vegetables and 1/2 c lettuce
4 tbsp beef
1 sunny-side-up egg
1 pinch of Japanese sesame nori seasoning

Heat on top of the burners

Yield: for 6 People

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