Happy new year, guys! Hope 2016 will be more amazing than the years before!
Soooo this is my first post in 2016 and this is also my first food post because new year, new me, right? Haha. Just kidding. If you haven't known, I'm actually a pastry student so making food (pastries, actually) is what I learn in university. Even though I study pastry, but I don't really like something sweet.
So I was home from Dec 24th until today morning--I'm already in my university room now. When I went grocery shopping, I was a bit shocked becauce the supermarket had gochujang (Korean chili paste) because my hometown is a small city. So, I decided to make one of my faves and yet simple Korean food. This is called bibimbap. People usually use beef bulgogi for bibimbap but I used chicken breast because that's what I had at home.
And I also decided to post it on my blog because it turned out good, yummy, and photogenic.
- Bean sprouts
- Chicken breast
- Gochujang (Korean chili paste)
- Sesame oil
- Oyster sauce
I didn't mention the amount of the ingreadients because it depends on your choice and it's different than pastry products when you really have to use the exact amount of the ingredients or else it will fail. But it's different with kitchen (non-pastry) food.
- Wash the rice and cook it in the rice cooker. After it's cooked, put a half bowl or any amount you'd like in a bowl. (Mine was already done because we always have rice at home)
- Make a sunny side up egg. Put it on top of the rice.
- Sautee the chicken breast with a bit of oyster sauce and sesame oil. You can add a bit of salt or/and sugar if you want to.
- Cut the carrots and chayotes in julienne cut.
- Boil the carrots and rinse in a small bowl and mix them with sesame oil and oyster sauce.
- Do the 5th step to all the vegetables.
- Put all the chicken, the vegetables, and one tablespoon (or any amount you'd like) of gochujang on to of the sunny side up egg around the egg yolk.
And viola! It's not difficult, is it? I hope it's helpful :D