Friday, 25 April 2014


I've been busy with new things.  I've been experimenting on brownies and some sweets too.  My husband and I though would just take a bite on a slice of brownie and the rest will either be given to friends or get stocked in the fridge until I remember to take them out to make way for another batch (kidding hehehe we do not waste food).  

Anyway, I've also been into Japanese and Korean dishes for the past weeks although, I just cooked adobo for 3 consecutive days now (adobong chicken, adobong bangus, & just last night, adobong chicken, balunbalunan, and puso) 

Here's my Korean Bibimbap I cooked last week.  Since the husband wants to have more vegetables than meat for dinner I decided to make bibimbap.  Bibimbap is a well-known Korean dish that consists of rice topped with vegetables, some meat, and egg and chili pepper paste served in a a bowl or traditionally in a stone bowl.  All the ingredients are mixed together before eating.  

I broke the bibimbap tradition not only that I didn't serve mine in a bowl, but because I served it on a plate.  One reason is that, we have no big bowl or bowl with wide opening, so I used the next best thing - large plate.  

This bibimbap is easy to prepare.  It is highly recommended to be served for people who needs to control their intake of food :-) 

I made use of the pechay I just harvested from our little garden made of pots :-)  My husband planted and maintained them while I did most of the harvesting and cooking of our own home-pot-grown produce.  They're organic that's why we're proud of it.  The down-side of having organic produce is dealing with insects and aphids.  I had wash them under running water several times, and soak them in water a few times, then I have to check the leaves, one by one, for the presence of pests.

AND... Since my husband cannot tolerate hot sauces I made use of Yangnyeomjang sauce.  Besides, we do not have gochukang (Korean chili paste)


Ingredients : 

Rice, cooked - enough to make 2 plates or big bowls
Eggs cooked sunny-side up - 2 pcs

     Your own choice of vegetables:

Pechay, boiled
Okra, boiled
Stir-fried Savory Chicken (see recipe below)
Sauteed carrots (see recipe below)
Sauteed Shitake Mushroom  (see recipe below)
Yangnyeomjang sauce  (see recipe below)


Chicken, minced - 200 g
Soy Sauce - 1 tbsp
Sweet Sauce - 1/2 tbsp
Garlic, minced - 5 cloves
Onion, minced - 1 small
Black Pepper Powder
Salt to taste
Water - 1/2 cup
Sesame oil - 2 tsp

1. Place oil in a pan and heat it under high temperature.  Saute the garlic, then the onions. 
2. Throw in the chicken and give a quick stir.  Pour water on the chicken then season with soy sauce, sweet sauce, black pepper powder.  Simmer until most of the liquids have evaporated

Carrots, sliced into strip
Black Pepper Powder
Salt to taste
Sesame oil - 1 tsp

1. Heat olive oil on a pan then toss in the carrots, season with black pepper powder and salt.  Stir for about 2 minutes until the carrots soften.


Shitake Mushroom - a handful
Garlic, minced - 5 cloves
Onion, minced - 1 small
Black Pepper Powder
Salt to taste
Olive oil

1. Soak the shitake mushroom for about 30 minutes to soften it
2. Heat olive oil on a pan then saute the garlic then the onions then toss in the mushrooms, season with black pepper powder and salt.  Stir for about 2 minutes or more until the mushroom softens.

Soy Sauce - 2 tbsp
Honey - 2 tsp
Sesame seeds, toasted - 1 tsp
Sesame oil - 1 tsp

Mix all the ingredients.  Prepare the sauce ahead of time or at least an hour before dinner.


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