Another Korean Food this Sunday lunch. The most distinctive Korean dish amongst others which display a colorful varieties of different vegetables on top of the rice including delicious stir fry meat and topped with an egg. Surely that’s got to be Bibimbap!

This is my version after going thru some similar recipes of Bibimbap.

Serves 4

Ingredients

Cook rice for 4 persons, keep warm in rice cooker

• 1 large carrot, cut into thin strips
• 1 packet yellow bean sprouts ( I use ordinary ones ), wash and drained
• 1 large Zucchini, cut into thin strips
• 1.5 cup shiitake  mushrooms, sliced
• 1  bunch Spinach, blanched ( I use capiscum )
• 400g Chicken Breast, sliced into thin strips

• 4 cloves garlic, minced
• Sesame oil
• Korean Chilli paste
• Soy sauce
• Salt and pepper
• 4 eggs, sunny side up ( fry when ready to serve )

Method

1. Mix mushrooms with soy sauce, sesame oil, garlic and pepper. Add into the pan, saute and put aside.
2. Next heat some sesame oil in pan. Saute carrots and zucchini with some garlic, salt and pepper separately. Put aside.
3. Add bean sprouts to boiling water and blanch for about 10 minutes till soft and drained. Mix in the salt, garlic and sesame oil. Set aside.
4. Combine chicken breasts, soy sauce, sesame oil, sugar, garlic and give a mix. Heat up pan and stir fry the meat mixture till cooked. Set aside.
5. Place rice in a large bowl and display the vegetables and meat as in the (picture) or any decoration you wish.
6. Topped with an egg in the middle. Add the chilli paste and sesame oil, mix all the contents and eat! Voila!