Chinese Bibimbap recipe that sells as well as Chinese Bibimbap J
Chinese Bibimbap, which appears in Chinese restaurants these days, and Chinese Bibimmyeon, in the past, most of the Chinese Bibimbap dishes were jajang rice and japchae rice, and Chinese Bibimmyeon was not sold well in Chinese restaurants. But these days, there are quite a few Chinese restaurants that serve Chinese bibimbap! The broadcast said that the origin of Chinese bibimbap was Daegu. I haven't tried it myself, but I made it as delicious as a restaurant that is good at Chinese bibimbap in my neighborhood!
2 serving
Within 30 minutes
두율이아빠
Ingredients
  • Cotton
    2~3serving
  • Cabbage
    100~120g
  • leek
    1/2ea
  • Carrot
    40~50g
  • Pumpkin
    100g
  • Squid
    150g
  • Cooking oil
    20g
  • crushed garlic
    1/2spoon
  • Red pepper powder
    7g
  • thick soy sauce
    8g
  • Water
    100cc
  • Red pepper powder
    7g
  • Cheongyang red pepper powder
    7g
  • Sugar
    20g
  • red pepper paste
    60g
  • Soybean paste
    1/2spoon
  • Starch syrup
    10g
  • Sesame oil
    5g
  • Oyster sauce
    14g
  • Water
    32g
Video
Cooking Steps
STEP 1/30
1. Mix all the ingredients marked in the sauce. Measurement is a measurement of 8 to 10 cc rice spoon that is commonly used at home.
STEP 2/30
2. Use fine red pepper powder for red pepper powder if possible. If you don't have Cheongyang red pepper powder, you can use regular red pepper powder.
STEP 3/30
3. Please use commercial red pepper paste for red pepper paste. Home and commercial red pepper paste may taste different from the recipe because of the large difference in taste.
STEP 4/30
4. You can use any commercially available traditional soybean paste.
STEP 5/30
5. If you replace starch syrup with oligosaccharide, it tastes completely different, so please use starch syrup.
STEP 6/30
6. Mix until sugar is completely dissolved.
STEP 7/30
7. Slice 1 onion medium to about 1cm thick.
STEP 8/30
8. Cut 100~120g of cabbage into 5~6cm long and 2~3cm wide. If the weight is ambiguous, cut it and make a fist.
STEP 9/30
9. Mix white and green onions and cut about 60g of the opposite side.
STEP 10/30
10. Cut 40 to 50g of carrots into 0.5cm thick pieces and cut them into bite-size pieces. You can skip the carrots.
STEP 11/30
11. Cut 100g of pumpkin into 1cm thick slices. 1/3 of the zucchini is about 100g.
STEP 12/30
12. Please prepare one small squid and two peeled shrimp.
STEP 13/30
13. When the shrimp is thawed, if you lightly press the tail part, the tail shell will come out, so remove the side of the shrimp with the tail and use it.
STEP 14/30
14. Cut the squid into bite-size pieces. You don't have to peel it.
STEP 15/30
15. If the squid doesn't cut well because of the skin, fold the squid skin in half and cut it well, so please refer to it
STEP 16/30
16. Pour 4 spoons of cooking oil into the wok.
STEP 17/30
17. Add all the green onions, add 10g of minced garlic, and heat to low heat
STEP 18/30
18. When you start to hear the ingredients crunching in the oil, stir-fry for about a minute and a half, mixing once in between.
STEP 19/30
19. Add 1 spoonful of red pepper powder and stir-fry for about 1 minute while maintaining low heat.
STEP 20/30
20. Add all the vegetables except the pumpkin and stir-fry on high heat for 1 minute and 30 seconds
STEP 21/30
21. Make a small gap in the pan and pour 1 spoonful of dark soy sauce into a heated pan instead of brewed soy sauce, stir-fry only soy sauce on the empty pan for 4-5 seconds, and add a strong soy sauce flavor
STEP 22/30
22. Stir-fry the soy sauce so that it doesn't burn completely and mix it well with the ingredients.
STEP 23/30
23. Add all prepared seafood and stir-fry while mixing for 30 to 40 seconds.
STEP 24/30
24. Add the sauce, keep the heat high, and stir-fry for another minute.
STEP 25/30
25. Pour in 100cc of water
STEP 26/30
26. Bring to a boil for a minute, mixing well, then add the pumpkin and stir-fry for another 1 to 2 minutes.
STEP 27/30
27. If you stir-fry it so that it's not too moist, the delicious scent will vibrate
STEP 28/30
28. Put the right amount of seasoning on the rice
STEP 29/30
29. You can mix it deliciously
STEP 30/30
30. Jjolmyeon, Kalguksu, and Junghwa noodles are also delicious if you mix them with hot noodles. I boiled the jjolmyeon and mixed it. It absorbs the sauce well and the texture is chewy. It was really good
Bibimbap Recommended recipe
  • 1
    A bowl of rice will restore your energy. Beef tenderloin bibimba
    5.00(9)
  • 2
    When there are no side dishes, "Bean sprout bibimbap" is the tru
    4.97(92)
  • 3
    yummy yukhoe and yukhoe bibimbap
    5.00(9)
  • 4
    [Simple home cooking] A splendid transformation of tuna can! Mak
    4.98(52)
Kimchi Recommended recipe
  • 1
    [Side dishes] Summer kimchi that you eat right away, "perilla le
    4.86(43)
  • 2
    Making young radish kimchi
    4.91(35)
  • 3
    Tofu kimchi golden recipe!! It's okay if there's no meat
    4.92(65)
  • 4
    Yeolmu Mul Kimchi (very simple ^^)
    4.92(49)