Rice with kimchee (kimchee bap)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -INGREDIENTS: | ||
| 2½ | cup | Rice |
| ¼ | bunch | Chinese Cabbage Kimchee |
| 7 oz. or 200 gm. | ||
| 7 | ounces | Rib eye thinly sliced SEASONING MIXTURE: |
| 3 | tablespoons | Soy Sauce |
| 1 | tablespoon | Sesame Oil |
| 1 | tablespoon | Prepared Sesame Seeds. |
| 2 | tablespoons | Green Onion Minced |
| 1 | teaspoon | Garlic Minced |
| Dash of Pepper | ||
| Black or White | ||
| 3¼ | cup | Water or 3 1/2 cups |
| 2 | tablespoons | Sesame Oil |
| 2 | Eggs | |
| Pinch of Salt | ||
Directions
METHOD:
1. Shred Kimchee without rinsing.
2. Shred beef and marinate in Seasoning Mixture.
3. Saute rice in sesame oil until translucent.
4. In deep pan or rice cooker, place first ⅓ of the Kimchee. Repeat the
process two more times and add 3⅓ cups water. Cook as for rice.
5. While cooking rice, make Egg Decorations, and shred.
6. Serve rice with shredded Egg Decoration on top.
NOTE: The flavor of this dish depends on the flavor of the Kimchee.