Yesh finally had taken some time to try out this dishes which is my favourite korean cuisine too. I reali like the spicyness in it. I feel during cold weather, this dish is definately a bravo dish to enjoy. Compare to our own mix veggie rice, I feel that korean have rather do it their own style with their signature gochujang. So yeap, here's my version which you guys can try it out~
Ingredients:-
2 eggs - for sunny side up
1 packet of spinach -> I bought those from china
5 or 6 chicken fillet - cut into strips
6 shiitake mushroom - cut into slices
1 cup of beansprout
1 Japanese cucumber - cut into thin slices
1 carrot - cut into thin slices
3 garlic cloves - chopped & minced 1/4 of it for frying chicken
2 serving portion of cooked rice
Drizzling Sauce:-
1 Tablespoon of sesame oil
Pinch of Salt
Seasoning:-
1 1/2 Tablespoon of Gochujang
Extra sesame oil
Method:
- Boil a pot of water. Blanch the spinach for 1 min, drain and rinse with cold running water. Squeeze out any excess water.
- Cut spinach into section and add in half of the drizzling sauce. Mix well and set aside.
- Repeat step no. 1 & 2 for beansprout.
- Add in 1 teaspoon of sesame oil in happy call pan. Saute the cucumber with garlic till soften and set aside.
- Repeat step no. 4 for carrot, mushroom. Remember to keep them seperate.
- Heat 1 teaspoon of sesame oil and add in minced garlic, stir fry until fragrant. Add in chicken fillet and stir fry about 1 min and add in gochujang. Mix well and cooked till chicken is cooked and dish out.
- Add in 1 tablespoon of oil and crack an egg to make a sunny side up. Once ready, dish out and do another sunny side up.
- Serve serving portion of rice into serving bowls, arrange all the cooked ingredient nicely and put the sunny side up on top.
- To serve, simply add 1 or 2 tablespoon of gochujang (up to your preference) and mix well.
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