The world's paying attention to traditional Korean food and got it all!
In our 4th episode, one of the favorite Korean traditional dishes, bibimbap, and the front runner of well-being dishes, namul banchan.
But before we get down to some real cooking, the two chefs have to battle out for the main chef position as always.
Along with all other informations about Korean food, Two Chefs brings you bibimbap and namul banchan in the next episode.
Recipe
1) Bibimbap
1. Marinate the sliced beef in soy sauce, sugar and sesame oil, then keep it in a fridge.
2. Remove the stems and slice the caps of shiitake mushrooms thin, then season them.
3. Slice the soaked gosari 3cm long.
4. Rip the doraji after eliminating its bitter taste, then slice into 3cm pieces.
5. Blanch bean sprouts in boiling salted water.
6. Slice a carrot 0.2cm wide, 3cm long and 0.2cm thick.
7. Round cut, then slice a zucchini 3cm long, then put in salted water.
8. Slice the fried egg white and yolk jidan 3cm long.
9. Quickly pan-fry the prepared beef and shiitake separately over high heat.
10. Do the same with the gosari, bean sprouts, carrots and zucchini over high heat.
11. Deep fry the sea kelp.
12. Place the ingredients in a bowl of rice according to Korea’s five color directions.
13. Top it off with some sesame and sesame oil.
2) Namul Banchan
- gosari namul
1. Aged soy sauce, diced green onions and minced garlic seasoning
2. Mix it up with gosari, then add some beef broth as you fry.
3. Turn off the gas once the broth is almost gone.
4. Stir it with some sesame oil and ground sesame with salt.
- Doraji namul
1. Mix the doraji with diced green onions and minced garlic seasoning.
2. Add beef broth and stir-fry over low heat.
3. Salt it a little, then top it off with some sesame oil and ground sesame with salt.
- shrimps and garlic
1. Stir-fry the salted zucchini with perilla oil in a pan.
2. Add some diced green onions along with minced salted shrimps and garlic, then fry.
