Bibimbap

Bibimbap is a Korean dish such as a bowl of white rice with toppings on it in the form of vegetables, beef, eggs, spicy gochujang sauce. Bibimbap could also be said of food such as rice mix.

The making of Bibimbap is :
Fermentation method the ingredients :

1. Cooked rice
2. 2-3 handful of bean sprouts
3. 2-3 handful of spinach
4.  1 cucumber/chayote
5. 1-2 carrots
6. 5-7 shiitake mushrooms
7. 200gr minced meat
8. 2 chicken eggs
9. 2 tablespoons Korean chili paste
10. Soy sauce
11. 6 cloves garlic
12. Sesame oil
13. Vegetable oil
14. Toasted sesame seeds
15. Salt
16. Sugar
17. Pepper

How process the ingredients :

1. 1 cup bean sprouts cooked with boiling water. After being cooked drained. Add 1 clove of garlic crushed, 1 tablespoon of sesame oil, and 1/4 teaspoon of salt. Mix well, then remove and put on a plate.
2. Boil water in a pot to boil, then enter the spinach and cook for 1 minute, mix well. After cooking, remove and discard the water. Add seasonings : 1 teaspoon of soy sauce, 1/4 teaspoon of salt, 1 clove of garlic crushed, and 1 tablespoon of sesame oil. Mix well, then put on the plate.
3. Cut cucumber/chayote like matchsticks, add salt, mix well. Cucumber/chayote sauteed in vegetable oil until cooked. Then remove and put on a plate.
4. Shiitake mushroom cut into strips. Sauteed with 1 teaspoon of vegetable oil. Add 2 teaspoons of soy sauce, 1-2 teaspoons of sugar. Stir for 2 minutes. Then add sesame oil to taste. Lift and put on a plate with vegetables.
5. Carrots cut like matchsticks. Shapes and saute for 30 seconds in hot oil. Sauteed meat in vegetable oil that has been heated, stir until half cooked. Then add 4 cloves of garlic crushed, 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, a little pepper, and 1 teaspoon of sesame oil. Stir until cooked, then put on a plate with other materials.
6. Create customized egg. Could be ripe, half ripe, or if like raw.

Presenting Bibimbap :

1. Take the rice into a bowl to taste.
2. Grab all the vegetables and put on top of rice in a bowl.
3. Finally, put the egg on top of it. Add seasoning to taste gochujang. Add 1 tablespoon of sesame oil and sprinkle sesame seeds to taste.
4. Stir until the spices evenly gochujang and bibimbap ready to serve.

Kimchi

Kimchi is a kind of salty food which taste hot. It is according to the open meal of Korean Food. It is made from white mustard.

The making of Kimchi is :
Fermentation method the ingredients :

1. 100gram white mustard that has been washed
2. 1/2 onion thinly sliced thin
   
3. 4 pieces of spring onion 
4. 1/2 radish cutting longer as a fire match
5. 1/2 carrot cutting longer as a fire match 
6. 1/2 cup of chili powder
7. 1 tablespoon of sugar 
8. 1 teaspoon of salt
9. 1/2 cup sea  salt 
10. 2 cloves garlic, that have been grated
11. 1 ginger that have been grated
12. 1 cup of water
13. 5 tablespoons of fish sauce
    

 How process the ingredients :

1. Soak the white mustard sections in salted water for around 6 hours until weak
2. After around 6 hours, the texture of the white mustard will be properly rubbery. Wash the white mustard thoroughly and gently. Drain the white mustard
3. Slice the white mustard into strips like fire match
4. Mix sugar, salt, chili powder, garlic, ginger, spring onion, and fish sauce
5. Add white mustard pieces to the spices mixture and combine well
6. Add radish, carrot, and onion into that mixture and combine the mixture thoroughly
7. Save the mixture into a sealed jar for around 2 days in the open space
8. After around 2 days Kimchi ready to eat. For the saving again, put Kimchi in the refrigerator  

Historical Development of Korean Traditional Food

Korean food is a traditional meal which based on technics and the way of cooking. Korean food is usually the base of ingredient from rice, noodle, tofu, vegetables, and meat. Making the food is very simple to mix all the material with seasoning, sauce, salt, garlic, ginger, pepper sauce, (gochujang). Korean food has kinds of type, such as cooking-meat, kingdom-beverage, soup, and mix rice, side-dish, noodle. Moreover, Korean food belongs to the light meal or snack and dessert, such as ho-tteok and tteok. This is the history of Korean Traditional Food :  
Choson Dynasty (1392-1910) was a dynasty that marked the development of Korean culinary culture.
In this time of widespread book on agriculture, research in the field of astronomy and meteorology is also grow up, and creating tools to observe celestial bodies and weather. Besides the influence of the medical field about a balanced diet makes people focus on a balanced diet. Such as rice, beans, fish, vegetables and meat. The dining table at that time were also classified into 3 types: cho'op 3, cho'op 5, cho'op 7, depending on the number of types of food. At the time of this dynasty, culinary culture experiencing big changes, because since then the food should be made by all members of the family in a home. Special technics are also needed for cooking, as well as managing a number of foods. At the time of Confucianism is also grow up. Confucianism teaches something oriented family members, the ceremonies are often do by family members, both ceremonies for the living or the dead, so the food is getting noticed for the ceremony. In those days every family will develop the food served in accordance with local and social status. As a result with the ceremonies caused the increase in the types of Korean cuisine.