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Bibimbap｜Miki Mama Channel's Recipe Transcription

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Miki Mama Channel

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Number of Videos: 649本

Ingredients

Hot rice : 3 go (about 1 kg)
Carrots : 1 bottle (180g)
Bean sprouts : 1 bag (250g)
spinach : 1 bundle (200g)
Beef (chopped) : 200g
egg : 1 piece
White sesame : Appropriate amount
Chinese cabbage kimchi : 150g
(A) Salt : 1/2 tbsp
(A) Umami seasoning : 1/2 teaspoon
(A) Sesame oil : 2 tablespoons
(B) Yakiniku sauce (medium spicy) : 4 tbsp
(B) Soy sauce : 1 tablespoon
(B) Sugar : 2 tsp
(B) Granule chicken glass soup base : 1/2 teaspoon

Time required

10minutes

Procedure

1) Cut the ingredients 00:48
Boil plenty of water in a deep pot.
Shred the carrots.
Cut spinach into 3 equal parts.
Put carrots in boiling water for about 1 minute and 30 seconds, then add bean sprouts and spinach in that order and simmer.
2) Make yakiniku 01:39
Put beef and sesame oil (1/2 teaspoon: out of the amount) in a 26 cm frying pan and fry over high heat.
When the color of the meat changes, add (B) and fry lightly for about 2 minutes until the water is removed.
Take it out on a plate.
3) Make namul 02:33
Raise 1 and push it with a bowl from above to squeeze out the water.
Transfer to a bowl, add (A) while hot and mix well.
4) Finish 02:50
Wipe off the dirt on the frying pan of 2 with kitchen paper.
Add warm rice, spread evenly, and spread namul on top.
Place coarsely chopped Chinese cabbage kimchi and grilled meat in that order.
Slightly dent the center, break the egg and sprinkle with sesame seeds.

Point

・ It takes time to boil carrots, so by boiling them at different times, three types of namul can be made at the same time.
・ If the chopped beef is overcooked, it will become hard, so if you sprinkle it with potato starch and then bake it, it will be soft even when cooled.
・ By using the sauce of grilled meat, there is no failure and the time is shortened. Adding a little seasoning to the yakiniku sauce will make the taste even more delicious.