기본 콘텐츠로 건너뛰기

비빔밥(bibimbap) /초간단하게 쉽게 집에서 먹을 수 있는 비빔밥 재료들!/ 비빔밥 한국대표음식





비빔밥
*재료: 호박1/3,대파1/3,양파1/4,상추5잎,깻잎3잎,오이1/4,피망1/2,느타리버섯1줌,소금1/2스푼,콩나물3줌,참기름1스푼,계란1개,깨소금통깨1스푼반,고추장1스푼,다진마늘1/2스푼,들기름,밥1공기,매실청1스푼

*버섯볶음: 피망,양파,대파,소금,마늘약간씩 넣고 볶아주기
*호박볶음: 피망,양파.대파,마늘약간씩 넣고 볶아주기
*고추장 양념장: 고추장1스푼,매실청1스푼,다진마늘1/3,깨소금1/2
* 어제 영상에 올린 무채김치 넣고 만들었습니다
*김가루도 넣어서 먹으면 더 맛나요~^_^

정성과 손맛이 담겨진 집밥!
밥상매일과 같이 건강한 밥상을 차려봐요~~^_^

댓글

댓글 쓰기

이 블로그의 인기 게시물

외국인을 위한 본죽&비빔밥 메뉴 안내 서비스.Bonjuk and Bibimbap Menu

댓글 쓰기
자세한 내용 보기

Japanese Rice Porridge (Okayu) お粥

Simple and easy homemade Japanese rice porridge recipe. All you need is water and rice. Garnish with scallions, salted salmon, and nori, this homey, comforting dish will sure to keep you nourished and the chill at bay. At this time of year when the cold and flu season is at its peak, my children usually take turns to bring home a few rounds of sicknesses from school. Last weekend we caught a cold traveling back from Utah and our whole family came down with fever and coughs. We didn’t have much of an appetite, so I decided to make some warm  Japanese Rice Porridge (Okayu)  for the family. It is the most comforting Japanese cold remedy that I depend on to tackle the weak stomach. Japanese Rice Porridge – A Healing Food Rice Porridge , or we call it  Okayu   (お粥), is a simple dish made with rice and water. The rice is simmered in a pot with water until the mixture disintegrates. As the rice is tender soft and easily digestible, it is known as a healing food in Japan. We...
댓글 쓰기
자세한 내용 보기

Basic Congee Recipe (Jook/粥)

This basic congee recipe is a great starter for those of you who want to make the classic Chinese rice porridge at home. It is rich with umami flavor from  dried shrimp ,  dried scallops , and shiitake mushrooms. The congee is a great meal for breakfast, lunch, or dinner! WHAT IS CONGEE? Congee is the ultimate comfort food in Asian cuisine. The word congee derives from Tamil, and different Asian cultures have their own version of this delectable, often savory, rice porridge. In Chinese cooking, congee (pronounced  jook  in Cantonese, 粥) usually involves boiling jasmine rice with a lot of water over low heat. You’ll often see people cook the rice along with ingredients that impart umami flavor, such as dried seafood or pork bones. You can serve congee at any time of the day. When I was young, Mama Lin often cooked congee for breakfast on the weekend, and we’d eat leftovers for lunch or dinner. Whenever I was sick, Mama Lin would also make  a simple congee for me ...
댓글 쓰기
자세한 내용 보기