비빔밥 과제 합격 비법┃한식조리기능사

#TheBornFoodserviceIndustryDevelopmentCenter #TheBornKorea #KoreanCookingTechnician This course teaches bibimbap, where various ingredients are prepared and mixed with stir-fried red pepper paste. For a neat and tidy presentation, it's crucial to carefully prepare each ingredient to ensure it's the right size! Lecture 29✏ Bibimbap 1. Prepare the Ingredients Green Pomuk (Korean seaweed jelly): Cut into 0.5cm x 0.5cm x 5cm pieces, blanch, and then blanch. Zucchini, beef, and yellow and white egg yolks: Cut into 0.3cm x 0.3cm x 5cm pieces. Bellflower root and bracken: Cut into 5cm pieces. Kelp: Fry until brown, then finely chop. 2. Cook the rice in a 1:1 ratio of soaked rice to water. 3. Season the bracken and beef with 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1/2 teaspoon of chopped green onion and garlic, 1 tablespoon of sesame oil, sesame salt, pepper, and a pinch of salt. Stir-fry the zucchini, bellflower root, bracken, and beef in this order. 4. Stir-fry the minced beef scraps with a seasoning sauce made with 1 tablespoon of gochujang (red pepper paste), 1 tablespoon of sugar, and 3 tablespoons of water. Preparation 5. Place the garnish on top of the rice, making sure the colors and ingredients don't overlap. Top with the stir-fried red pepper paste and fried kelp. Done!