한식에 대한 다채로운 이야기를 전하는 온라인 매거진
Vol 26. Namul - Gyeonggi Provi
Korean food eaten with eyes
ⓒ illustrated by kyeom_jo
Sanchae Bibimbap (Wild Vegetable Bibimbap)
Ingredients and quantity / based on 4 servings
4 bowls of white cooked rice(920g),
90g of aster leaf salad soaked with water,
2 golden oak mushrooms,
90g of blackens soaked with water,
90g of deodeok,
1 tablespoon of perilla oil
Seasoning for greens
4 tablespoons of soy sauce,
4 tablespoons of chopped green onion,
2 teaspoons of chopped garlic,
4 tablespoons of perilla oil
Yangnyeom gochujang
(Seasoned red chili paste)
½ cup of red chili paste,
2 tablespoons of soy sauce,
1 tablespoon of red pepper powder,
1 tablespoon of sugar,
1 tablespoon of sesame salt,
2 tablespoons of sesame oil
To prepare & make
1. Dried wild greens(aster leaf salad, blackens) are soaked in water for about 1 hour.
2. Pour 4 cups of water into each pot, and boil for 15 minutes after adding aster leaf salad and blackens respectively, and then rinse in cold water and remove water by squeezing them.
3. Slice and cut golden oak mushrooms(if it is dry, cut them after soaked in water).
4. Mix the mushrooms and soaked wild greens with the seasoning of greens and mix them separately.
5. Cut the deodeok into small pieces and add 2 tablespoons of yangnyeom gochujang, and then mix them together
6. Put perilla oil in a hot-heated pan and fry the seasoned aster leaf salad, blackens and golden oak mushrooms respectively.
7. Put the rice in a bowl, cover the prepared greens on the rice to fit color, and put red chili paste in the center.
Tip
The ingredients on the wild vegetable bibimbap are very diverse. Put wild greens, mung bean sprouts, bellflower root, stir-fried carrots, yellow and white long fried egg, stir-fried beef, stir-fried oyster mushroom, bean sprouts, lettuce, raw egg, and seaweed powder differently depending upon regions. And then mix with yangnyeom gochujang and then eat it.
