Korean Bibimbap Recipe – D'Open Kitchen Culinary School

Ingredients

• 2 cup Shortgrain Rice
• 200 gram Chicken
• 100 gram Shiitake Mushrooms sliced
• 1 bunch Spinach
• 1 qty Korean Cucumber
• 1 qty Zucchinis
• 2 qty Carrots
• 5 tsp Garlic minced
• 2 stalks Spring Onion chopped
• 3 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 1 tbsp Roasted Sesame Seeds
• Pinch of Salt & Pepper
• 2 tbsp Oil
• 4 qty Fried Egges sunny side up
• 2 tbsp Korean Red Pepper Paste
• 1 tbsp Sugar
• 3 tbsp Water