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Frying pan Bibimbap ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Cut-off beef : 200g
小松菜 : 2～3株
豆もやし : 1/2袋
にんじん : 小1本
白菜キムチ : 適宜
コチュジャン : 適宜
(A)ごま油 : 大さじ1
(A)しょうゆ : 大さじ2
(A)砂糖 : 大さじ1.5
(A)白いりごま : 大さじ1
(A)酒 : 大さじ1
(A)にんにくのすりおろし : 1/2かけ
(A)しょうがのすりおろし : 1/2かけ
卵黄 : 1個分
塩 : 適宜
ごま油 : 適宜
温かいご飯 : 2人分

Time required

30minutes

Procedure

1) Prepare vegetables 01:53
Cut the carrots into thin slices, then slice them into small pieces and put them in a frying pan. Cut komatsuna into 4-5 cm widths, wash for a moment, and put in a frying pan. Wash the bean sprouts, drain them lightly, and put them in a frying pan.
2) Make namul 03:23
Sprinkle salt on 1 and cover with a lid to steam.
3) Season the meat 04:05
Put beef and (A) in a vat and mix well to soak in the taste.
4) ナムルを仕上げる 05:04
Check the softness of the carrots, absorb the water with a paper towel, and transfer 2 to a bowl. While warm, season with salt, sprinkle with sesame oil and mix well.
5) 牛肉を炒める 06:22
Put 3 in the same frying pan, fry on medium heat and take out to a bowl.
6) ピビンパを作る 07:02
同じフライパンにご飯を入れ、塩とごま油で軽く味付けして良く混ぜ、4→5の順に乗せ、火をつけて焦げ目をつける。ご飯が焦げてきたらキムチを添え中央に卵黄を乗せ、コチュジャンを加え、白ごまをふる。

Point

・ Use a 24 cm frying pan.
・ Step 1 Clean the roots of Japanese mustard spinach and put it in a frying pan as it can be left with water.
・ Step 2 After closing the lid, steam over medium heat for about 5 minutes. Steam with the water of the vegetables.
・ Process 3 The seasoning is properly entwined throughout.
・ Step 5 Fry until the color of the meat changes on medium heat.
・ Process 6 Add the beef together with the juice.