The student, Ms.SMIRTI MASKARA , of BCTCA 6th sem, has been selected as “Chef of the Day” for her disciplined attention to detail, excellent work ethic and sincerity. She excels in whatever she does. This commitment to excellence has earned her this prestigious title at IIHMCA.
Ingredients
MEAT AND MEAT SAUCE
- 100gms Beef mince
- 100 gms Chicken strips boneless
- 8 ml Soy sauce
- 15 ml Sesame oil
- 12 gms Sugar
- 3 gms Minced garlic
VEGETABLES AND OTHER
- 250g mildly seasoned spinach
- 350g mildly seasoned bean sprouts –
- 100g shiitake mushroom
- 120g carrots (1 small)
- 4 gms fine sea salt
- 300 gms steamed rice
- 4 nos eggs
- 12 ml cooking oil to cook the meat, mushroom, carrots and eggs
- 5 gms Korean seasoned seaweed, shredded (long thin cut)
BIBIMBAP SAUCE
- 15 gms gochujang ( alternatively use red chili sauce)
- 8 gms sesame oil
- 8 gms sugar
- 15 ml water
- 5 gms roasted sesame seeds
- 8 ml vinegar
- 4 gms minced garlic
METHOD
- Prepare and cook ingredients as below.
- For meat, mix the beef mince with the meat sauce listed above.
- Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
- Mix the Bibimbap sauce ingredients in a bowl.
- Spinach and bean sprouts per linked recipe.
- Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
- Clean/rinse the shiitake mushrooms and thinly slice them.
- Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
- Make fried eggs. sunny side up.
- Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it. Mix the ingredients well in the bowl and enjoy!