Korean Bibimbap
Ingredients
- Adequate EB Alaska Pollock Fillet
- Adequate Shredded Carrot
- Adequate Shredded Shiitake
- Adequate Sliced Cucumber
- Spinach
- Sesame Oil
- Sesame Seeds
- Korean Gochujang
Instructions
Korean Bibimbap Sauce
- Put 2 tbsp Gochujang + 1 tbsp sesame oil + 1 tbsp sugar + 1 tbsp roasted sesame seeds into a bowl, and add a little water.
- Stir well and keep the prepared sauce aside.
Cooking Method
- Air fry the Alaska Pollock Fillet according to the instructions on the package.
- Rinse, peel and julienne the carrots. Add some sesame oil and 1/4 tsp of soy sauce in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
- Clean/rinse the shiitake mushrooms and thinly slice them. Add some sesame oil and 1/4 tsp of soy sauce in a wok and cook the shiitake mushrooms on medium high to high heat for 2 to 3 mins.
- Clean/rinse the cucumber and thinly slice them. Add some sesame oil and 1/4 tsp of salt in a wok and cook the cucumber on medium high to high heat for 2 to 3 mins.
- Trim the spinach roots, add some sesame oil and 1/4 tsp of soy sauce in a wok and cook the spinach on medium high to high heat for 2 to 3 mins. Mix well with sesame seeds.
- Arrange the prepared ingredent on top the rice, put the Korean Bibimbap sauce and serve with Alaska Pollock Fillet.
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