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Takeout-type Bibimbap Bibimball

관리자2 | 조회 8985 | 2014-10-29 14:18

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Takeout-type  Bibimbap Bibimball 썸네일 이미지

글 입력 폼
  • 영어
  • Kcal
  • ◎ Main ingredients (1 serving)
    - 70 g rice, 20 g carrot, 20 g bean sprout, 20 g cucumber, 30 g button mushroom, 20 g onion, 20 g sweet pepper, 20 g cauliflower, 25 g beef

    ◎ Supplementary ingredients (sauce)
    - 25 g pepper paste
    20 g pepper paste, 10 g water, 5 g sugar, 10 g oligosaccharide, 3 g sesame salt, 3 g sesame oil, 2 g minced garlic
    - Beef marinade
    2.5 g soy sauce, 1 g sugar, 0.5 g minced garlic, 0.5 g minced scallion, 1 g sesame oil, 0.1 g black pepper
    - Salt, wheat flour, bread crumb, egg, mustard sauce, cooking oil

 

 

 

Recipe

01. Wash rice and soak it in water for about 30 minutes. Add equal parts water relative to rice and then cook until rice is well cooked.

02. Cut carrots, cucumbers, mushrooms, onions, and sweet peppers into 0.2 cm thickness and then cut them into 0.5 x 0.5 cm size.

03. Parboil sprouts and cauliflowers in boiling salt water for about a minute, cool in cold water, and cut them into 0.5 cm pieces.

04. Add cooking oil to a heated frying pan, and fry carrots, cucumbers, mushrooms, onions, sweet peppers, bean sprouts, and cauliflowers separately for 30 seconds over high heat while adding small amount of salt.

05. Finely chop beef and soak in marinade for about 30 minutes. Then add the beef to a heated frying pan and fry in oil.

06. Add vegetables, fried beef, and pepper paste to the rice, mix well, and roll into a single ball. Then coat the ball with flour and whipped egg, and press bread crumbs hard onto the bibimball so that the egg coat is not shown.

07. Add ample cooking oil to a frying pan. Once pan is heated to about 180 °C (356 °F), add the bibimball and fry it crisply.

08. Cut the bibimball into easy-to-eat pieces and serve it on a plate with mustard sauce.


 

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