KR100522415B1 - A boiled rice with assorted mixtures of fresh vegetables - Google Patents

Abstract

The present invention relates to raw vegetables bibimbap (not only using raw vegetables in the composition of the raw material, but because the raw vegetables are mainly used to refer to the present invention for convenience.), More specifically germinated brown rice rice (germinated brown rice and It is rice cooked by mixing white rice.) With leek, carrot, cabbage kimchi, black sesame, pine mushroom, kale, spinach, mugwort, pine needles, tomato, onion, seaweed and mix red pepper paste sauce, miso sauce according to your preference. Bibimbap that can be added to eat.

This makes it possible to provide bibimbap with excellent taste and nutrition.

In addition, by using raw vegetables and raw materials, there is no loss of nutrition, and it is possible to provide easy to cook bibimbap. Also, by using germinated brown rice instead of ordinary white rice, the effect of germinated brown rice was not found in white bibimbap. Has become available.

Description

Raw vegetable bibimbap {A boiled rice with assorted mixtures of fresh vegetables}

The present invention relates to raw vegetables bibimbap (not only use raw vegetables in the composition of the raw material, but the raw vegetables are mainly used, so the present invention will be referred to for convenience). More specifically, germinated brown rice (germinated brown rice and white rice mixed Leek, carrot, cabbage kimchi, black sesame, matsutake mushroom, kale, spinach, mugwort, pine needles, tomato, onion, seaweed, and mix it with red pepper paste sauce and miso sauce. Bibimbap that can be.

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Bibimbap is made by changing the ingredients according to the season and mixing it with rice. Generally, the rice is cooked in a nice treat and mixed with various herbs, meat, and eggs prepared beforehand. Such bibimbap has become a top menu for both Korean and catering culture in line with the Korean taste.

Bibimbap is mixed with rice and eats minerals, vitamins, minerals, and dietary fiber. However, this is mostly due to random mixing of vegetables, and also mostly fried or boiled, not raw vegetables.

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In the present invention, in the production of bibimbap, by selecting various vegetables and ingredients verified by the literature and using raw raw vegetables and raw materials, except when necessary, the process of cooking nutrients and minerals of bibimbap ingredients In order to be able to eat without any loss coming from, at the same time to provide a bibimbap considered with taste.

The present invention has been made in order to achieve the above object, germinated brown rice (a mixture of germinated brown rice and white rice refers to a cooked rice) leek, carrots, cabbage kimchi, black sesame, pine mushroom, kale, spinach , Mugwort, pine needles, tomatoes, onions, seaweed is mixed and according to your taste is added to the red pepper paste sauce, miso sauce is bibimbap.

In addition, this raw vegetable bibimbap can be tasted even more by serving with kimchi, kimchi, water kimchi, vegetable pancake, anchovy pepper stir-fry, and side dishes of tofu miso soup.

Listed the manufacturing process of "raw vegetable bibimbap" constituting the present invention is as follows.

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Process of making germinated brown rice,

The process of manufacturing red pepper paste, miso sauce,

The process of trimming and pretreating each vegetable and material which comprise this invention,

Germinated brown rice and sauce prepared through the above process, it is made of a process of mixing the various vegetables and ingredients.

In more detail below,

1) Process of making germinated brown rice

Germinated brown rice is made by mixing germinated brown rice with white rice, black beans, chestnuts, jujube, pine nuts, ginkgo and sunflower seeds.

In other words, germinated brown rice is soaked for 5 to 6 hours and washed, white rice is soaked for 30 to 40 minutes, black soybeans soaked for 20 to 30 minutes, and then mixed with washed chestnuts, jujube, pine nuts, ginkgo and sunflower seeds. Pour water of pear and make germinated brown rice.

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When the called time of germinated brown rice is less than the above standard, the cooking time takes longer and is not sticky. On the contrary, when the called time is longer than the above standard, it takes only a long time and there is no change in the stickiness of the rice with increasing time. .

The reason why the rice is soaked for 30-40 minutes is the same as above.

At this time, the germination degree of germinated brown rice should be 0.5mm ~ 2.5mm, and the mixing ratio of germinated brown rice and white rice is mixed in a weight ratio of 6-7: 4-3. If the amount of germinated brown rice is less than the prescribed amount, the amount of germinated brown rice ingested once is insufficient to see the effects of the present invention. If the amount of the germinated brown rice is more than the prescribed amount, the production cost of the bibimbap increases, which is unnecessary. Germinated brown rice is more nutritious than white rice, so the above mixing ratio is sufficient.

For 1 serving, cook 5g black beans, 3g chestnuts, 2g jujube, 3 pine nuts, 2 ginkgo, 5g sunflower seeds, 21-28g white rice, and 42-48g germinated brown rice.

Germinated brown rice is not only better to eat than regular brown rice, but also significantly increases vitamin, amino acid, enzymes, gamma-olizanol, and SOD in germination, and new immune components of arabinoxysilane help to increase natural healing and wash out adult diseases and toxins in the body. Play a role.

Germinated brown rice has different nutrients and functional ingredients depending on the degree of sprouting. When sprouting more than 2.5mm, the content of dietary fiber is relatively higher than that of 2.5mm or less, so it is useful for diseases requiring the role of dietary fiber, such as obesity, diabetes, and high blood pressure. However, the present invention uses the germinated brown rice of 0.5-2.5mm, which is the most balanced increase in minerals, proteins, vitamin B group, dietary fiber and the like to produce bibimbap which is useful for health.

2) The process of manufacturing red pepper paste, miso sauce

(1) Preparation of Gochujang Sauce

The ingredients used in the sauce are red pepper paste, miso, apple liver, peanut liver, oligosaccharides, sesame oil, sesame salt and garlic.

Gochujang is mixed with a little miso and sesame oil and garlic to reduce the spiciness and flavor. At this time, the ratio of red pepper paste and soybean paste is 4 ~ 5: 1, and the amount of sesame oil and garlic to mix is 2Ts ~ 3Ts and 80g of garlic to 80g of red pepper paste and soybean paste.

The apples used in the sauce are finely ground, but do not use a motor to grind the plastic sheet. This is to prevent the loss of nutrients by motor heat.

The roasted bean paste and apple liver are mixed in a weight ratio of 4: 1. At this time, in order to take advantage of the crispy taste of apples, the roasted intestines are sufficiently cooled and mixed.

Oligosaccharides are added to the mixture mixed with the apples to give a sweet taste. The mixing ratio is 5: 1 (mixture: oligosaccharides) by weight.

Finally, mix sesame oil, sesame salt, and ground peanuts. That is, the sesame oil 1.5Ts ~ 2Ts, sesame salt 3ts ~ 4ts, peanut powder 5g per 100g of the sauce prepared through the above process.

Limiting the mixing amount of garlic, sesame oil, and sesame salt as described above is because the result obtained in the process of manufacturing the most palatable sauce after several trials and errors is applied. The addition of peanut liver is not only to use anti-cancer substances such as phenolic and pesveratrol of peanut, but also to increase the acceptability of the raw vegetable bibimbap due to the crushing effect of the peanut and the resulting spicy taste. .

(2) Preparation of miso sauce

Doenjang sauce, doenjang, onion, zucchini, tofu, red pepper, green onion, anchovy, kelp, garlic, put it in water and boil thickly.

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In other words, anchovies and kelp are mixed in a weight ratio of 3: 1 and boiled for 5 hours with 6-7 times the total weight of water to make a broth. Then, doenjang sauce with miso, minced garlic, onion, zucchini, tofu, chili, and green onion To manufacture. If you mix more water than the above provisions do not produce a rich flavor miso sauce, if you mix less water than the above provisions miso sauce is unsuitable.

Doenjang is a 20% by weight salt that is lower than normal soybean paste. This is because the miso sauce is thickly boiled, so it is too salty to add normal miso, and the degree of preference decreases.

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Minced garlic, onion, zucchini, tofu, red pepper, green onions, green onions, green onions 2 ~ 3g per 100g of miso sauce and cut into the same size as when boiling normal miso soup. The mixing ratio of onion, pumpkin, tofu, pepper, green onion is different according to each preference, and the purpose or intention of the present invention will not be changed by differently.

3) Preparation of raw vegetables and raw materials.

The raw material which comprises this invention is leek, carrot, cabbage kimchi, black sesame, matsutake, kale, spinach, mugwort, pine needles, tomato, onion, seaweed.

In preparing raw vegetables and each ingredient, care should be taken to use organic and pesticide-free vegetables because there are many cooking processes in the manufacturing process, and in the process of cutting vegetables, tear them with your hands as much as possible. Or use a wooden knife. This is because the iron component of the knife destroys minerals, vitamins, and enzymes in vegetables.

The following describes the preparation of each vegetable and ingredient.

All materials should be washed clean under running water. The preparation process is as follows.

Leek cut into lengths of 5 cm,

Slice carrots and fry in sesame oil.

Chinese cabbage kimchi is usually squeezed by hand and chopped to be easy to use.

Matsutake mushrooms should be boiled in boiling water for 1 minute and torn to a size that is easy to eat.

Tomatoes are sliced to a thickness of 0.3 to 0.5 cm and slightly baked in vegetable oil.

Seaweed is soaked in warm water to remove salt and then drained, wrapped in a dry towel. After that, cut into pieces that are easy to eat.

The remaining black sesame seeds, kale, mugwort, spinach, pine needles, and onions are sized to be eaten and sliced or torn.

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4) Mixing Process

Bibimbap is prepared by mixing the ingredients and the sauce prepared in the above 1) ~ 3) process, their mixing ratio (per person) is as follows.

Germinated brown rice 190g, sauce 20g-30g, leek 30g, carrot 30g, cabbage kimchi 30g, black sesame 10g, matsutake 10g, kale 20g, spinach 30g, mugwort 30g, pine needles 10g, tomato 15g, onion 15g, seaweed 20g do. Alternatively, you can mix 3g ~ 5g of sesame oil instead of sauce.

The germinated brown rice of 190g is smaller than 200-250g meal size of the general adult in consideration of the bibimbap of the present invention, and since the rice is made with germinated brown rice in terms of nutrition, the above-mentioned amount is sufficient. Because it becomes.

Adding 20g to 30g of sauce is because the amount of addition will vary depending on the preference. However, if the deviation from the standard is not appropriate because the degree of preference or bibimbap is squeezed.

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As a result, the raw vegetable bibimbap constituting the present invention is completed, which can be further enhanced by eating with side dishes such as kimchi, water kimchi, vegetable jeon, anchovy pepper stir-fry, tofu miso soup, and the like. However, this is optional according to preferences and is not necessarily limited in the present invention.

Next, the effects and functions of the materials constituting the present invention will be mentioned based on facts published in the academic world. In addition, the functional effects of each vegetable is obvious to those skilled in the herbal and diet related.

Leek is a perennial herb that is nutritious, has a distinctive flavor and belongs to the family of soothing families.

Leek is slightly warm, tastes sour, spicy, salty, and nonpoisonous. Eating raw foods will relieve the pain and release the poison. When you eat cooked stomach to strengthen and prevents the setting (泄精). Leek, also known as Kiyangcho, is written by Lee Si-jin's 『Honcho River Mok』, and it is recorded that it has the effect of onshin fixation. The term "god" in Oriental medicine refers to the entire genitourinary system as well as the organs that secrete hormones such as the testicle or adrenal gland, as well as the kidneys. Therefore, the warm-up fixation means to govern the priesthood (腎虛), which acts to warm the body and promote the function of the leek. Leek is also an herbal medicine, especially good for promoting blood circulation. The effect of warming the body is high, the body shows a good effect on cold constitution. Leek has the effect of draining bad blood, increase the amount of menstruation, eliminate menstrual cramps, and has the effect of treating anemia. Leek is a major nutrient rich in carotene, vitamins B1, B2 and C. Sulfur compounds (aryl sulfides), a unique flavor component, help the absorption of vitamin B1, and because of the iron content is a formal action and helps the normalization of blood.

Carotene from carrots is absorbed into the body and has the same effect as vitamin A. If you eat 1/3 carrots (50g) a day, you're getting enough vitamin A per day. Vitamin A and iron promotes hematopoiesis and improves blood flow, which is helpful for anemia as well as weakness and fatigue. In addition to carotene, vitamins other than vitamin E, calcium, potassium, vegetable fiber, etc. are well-balanced to represent the representative of colored vegetables. Because vitamin A is a fat-soluble vitamin, when carrots are consumed, lightly roasted with a little vegetable oil can increase the absorption of vitamin A.

Chinese cabbage kimchi is a traditional fermented food and nutritionally low calorie food. Its sugar and fat content is low, but it is rich in dietary fiber, vitamin A and vitamin C. It is also rich in minerals such as calcium, phosphorus and iron. Lactic acid and lactic acid bacteria produced during the fermentation process of kimchi have antibacterial, antimutagenic and anticancer effects and are functional substances that help intestinal action. In addition, it is an excellent health food that not only digests well but also enhances the taste, and has nutrition, functionality and palatability at the same time.

Black sesame is the main herb, Black sesame is said to enhance the function of the liver, heart, spleen, lungs, kidneys. The black sesame, called Homa in Chinese medicine, contains iron, abundant linoleic acid, glutamic acid, phenylalanine, tyrosin, and tryptophan. In addition, it is rich in unsaturated fatty acids, which are vegetable fats, and contains vitamin E at the same time, maximizing the benefits of anti-oxidation and savory taste.

Pine mushrooms are not only rich in lysine but also glutamic acid and amino acids. There are also many polysaccharides that are characteristic of vegetable fiber, vitamin B2, and mushrooms. Huh Jun's Dongbobogam said, "The ingredients are even and the taste is sweet. It is poisonous and the taste is very fragrant because it contains the smell of pine trees. It is caused by the energy of pine trees under the old pine trees in the mountains. . Like algae, mushrooms are calorie-free, so you won't gain weight if you eat a lot. Mushroom fiber, including mushrooms, vegetable fiber, cleans the intestines and relieves constipation, as well as lowers the cholesterol level of blood or liver, so it is effective in atherosclerosis and cholelithiasis. Recently, polysaccharides in mushrooms are attracting attention because they contain a rock-containing substance.

Kale is considered the best vegetable in the World Health Organization (WTO) and is a native of the cabbage family. Kale contains a lot of vitamins, amino acids, fats, proteins, enzymes, and plant hormones that are essential nutrients for the human body. In particular, vitamins A, B1, B2, C, K, M. U and various minerals, including calcium and chlorophyll, lysine, glucose, etc. are many. It is effective in anti-ulcer effect, hematopoietic effect, fatigue recovery, liver detoxification effect. In addition, the high content of beta-carotene in green leaf vegetables is not only high immune boosting effect, but also prevents atherosclerosis by preventing harmful cholesterol from forming blood clots in the arteries. In addition, it contains fiber and chlorophyll to prevent and improve adult diseases such as reducing cholesterol and controlling blood pressure.

Spinach is a representative green-yellow vegetable, rich in carotene and vitamin C, vitamin B1, B2, B6 and folic acid, and iron, calcium and iodine. In particular, the iron of spinach hematopoietic action to help the blood circulation in the body.

Mugwort is a folk herbal medicine that contains fiber, calcium, phosphorus, iron and vitamin A, vitamin B1, B2, C, etc. In addition, the smell of a distinctive smell, which smells like cineol to improve the flow of blood and warm the body, so this effect is also effective for women's illness.

Pine needles are effective in improving blood circulation disorders, and therefore, are good for preventing hypertension, arteriosclerosis, or stroke. The main ingredient of pine needles, terepin, is rich in unsaturated fatty acids, which helps to smooth blood flow by excluding cholesterol and expanding peripheral blood vessels. In addition, chlorophyll of pine needles is similar to the structure of hemoglobin in the human body to grow tissue cells as well as direct sterilization.

Tomatoes contain rutin, which strengthens capillaries and lowers blood pressure. Rutin is a derivative of quercetin, which is pale yellow. It is a component that acts directly on capillaries and decreases permeability of blood vessels and increases resistance of blood vessels.

The most irritating ingredient in onions is aryl emulsion. This ingredient helps secretion of digestive juices or smooths blood flow. In addition, to take advantage of the effect of onions should be eaten raw. Because raw foods contain enzymes, they serve to help digestion and provide new nutrients to the cells every day. However, this enzyme is sensitive to temperature, so even under a little heat, the action is weakened or destroyed.

Seaweed is called "vegetables of the sea" because it contains a good balance of high-quality protein, vitamins, iron, potassium, phosphorus, carotene and dietary fiber. First and foremost, seaweed is a rich source of calcium and iodine. Everyone knows that calcium strengthens bones and teeth. Iodine combines with amino acids to produce thyroid hormones, which help the heart and blood vessels work, and promote metabolism by regulating body temperature and sweat. In addition, the unique slimy nature of seaweed is a water-soluble vegetable fiber, it has the effect of reducing the cholesterol level in the blood, it is effective in relieving constipation and preventing hypertension or atherosclerosis.

The raw vegetables can provide bibimbap that maximizes the absorption of the ingredients that vegetables have by limiting the roasting or poaching with oil as well as their functionality.

The following is a list of examples carried out based on the present configuration and comparative examples that have undergone several trials and errors, to help the understanding of the present invention. However, it is not intended to limit the present invention through this.

(Example 1)

1) Process of making germinated brown rice

Germinated brown rice is a mixture of germinated brown rice, white rice, black beans, chestnuts, jujube, pine nuts, ginkgo and sunflower seeds.

In other words, 6 hours soaked shoot 2.5mm germinated brown rice, 40 minutes soaked white rice, 30 minutes soaked black beans, washed chestnuts, jujube, pine nuts, ginkgo, sunflower seeds were mixed and 1.5 times of water was added to the total weight of the raw material mixture to cook rice.

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That is, in preparing rice for one person, the mixing ratio is 5 g of black beans, 3 g of chestnuts, 2 g of jujube, 3 pine nuts, 2 ginkgos, 5 g of white rice, 25 g of sunflower seeds, and 46 g of germinated brown rice. Sticky brown rice was prepared by pouring 1.5 times of water to make rice.

2) Manufacturing process of gochujang sauce

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Ingredients used for red pepper paste sauce are red pepper paste, miso, apple liver, peanut liver, oligosaccharide, sesame oil, sesame salt and garlic.

Gochujang was mixed with a little miso and sesame oil and garlic in order to reduce the spiciness and flavor. That is, red pepper paste and soybean paste were mixed at 4: 1, and 3Ts of sesame oil and 6g of garlic were roasted per 80g of mixed weight. After the roasted bowels cooled, the apple liver was mixed, and the mixing ratio was 4: 1 for the roasted bowels and the apple liver. Apples used are ground on a plastic grater. Next, oligosaccharides were added to the mixture in order to sweeten the mixture, and the apple liver was mixed with the mixed mixture in a weight ratio of 5: 1.

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Lastly, sesame oil, sesame salt and peanut liver were mixed, and the amount of the sesame oil was added to 2Ts of sesame oil, 4ts of sesame salt, and 5g of peanut powder per 100g of the oligosaccharide-added mixture.

3) Preparation of raw vegetables and raw materials.

All materials were washed with running water and the preparation was as follows.

Leek cut into lengths of 5 cm,

Carrots are sliced and fried in sesame oil.

Chinese cabbage kimchi was squeezed by hand after squeezing the normal kimchi and used to chop.

Matsutake mushrooms were boiled in boiling water for 1 minute and ripped to a size easy to eat.

Spinach was used to boil in boiling water for 1 minute.

Tomatoes are sliced to the thickness of 0.3 ~ 0.5cm and slightly baked in vegetable oil.

Seaweed was soaked in warm water to remove salt, then wrung out, wrapped with a dry towel, and dried to cut into bite-sized pieces.

The remaining black sesame seeds, kale, mugwort, pine needles, onions were cut to size and used to eat.

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4) Mixing Process

Bibimbap is prepared by mixing the ingredients and the sauce prepared in the above 1) ~ 3) process, their mixing ratio (per person) is as follows.

Germinated brown rice 190g, kochujang sauce 20g, leek 30g, carrot 30g, cabbage kimchi 30g, black sesame 10g, matsutake 10g, kale 20g, spinach 30g, mugwort 30g, pine needles 10g, tomatoes 15g, onion 15g, seaweed 20g .

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As a result, the raw vegetable bibimbap constituting the present invention is completed, which is prepared to be eaten with side dishes such as kimchi, water kimchi, vegetable jeon, anchovy pepper stir-fry, tofu miso soup, and the like.

(Example 2)

Example 1 was followed, but in the preparation process of the sauce miso sauce was prepared and mixed with raw vegetables bibimbap.

Doenjang sauce was prepared using miso, onion, pumpkin, tofu, red pepper, green onion, anchovy, kelp, and garlic.

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Anchovy and kelp were mixed in a weight ratio of 3: 1 with 7 times of water and boiled for 5 hours.

Next, in order to solve the miso corresponding to 1/2 of the weight of the broth in the broth, a salt content of 20% by weight was used instead of the conventional miso.

Here, minced garlic, onions, pumpkin, tofu, pepper, green onions were sliced and mixed to boil thickly to prepare miso sauce. Minced garlic was 3g per 100g of miso sauce, and the rest was the same size as that of conventional miso soup production. Slice into and mix. The mixing ratio of the constituents was the same as in the case of making a normal miso soup.

This completes the "raw vegetable bibimbap" blended with miso sauce.

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(Comparative Example 1)

Follow the procedure of Example 1, but when the germinated brown rice was mixed three times the amount of water mixed. As a result, the amount of water was so high that the rice was cooked, and thus the rice and vegetables were not evenly mixed. Also the food was not good.

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(Comparative Example 2)

Following the process of Example 1, the mixing ratio of germinated brown rice and white rice was 8: 2 in the process of producing germinated brown rice. As a result, the cost of making bibimbap increased, making it unsuitable.

(Comparative Example 3)

Follow the procedure of Example 1, but when mixing the red pepper paste sauce was mixed with a mixture of kochujang and miso in a weight ratio of 3: 1. As a result, the color of the sauce was not only turbid, but the spicy taste of gochujang was weakened so that the inherent taste of gochujang sauce could not be felt.

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(Comparative Example 4)

Follow the process of Example 1, but when the preparation of red pepper paste sauce roasted mixed soy sauce of red pepper paste and soybean paste immediately went into the apple liver. As a result, the crunchy taste of the apples is gone and the color of the red pepper paste sauce becomes cloudy.

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(Comparative Example 5)

Follow the procedure of Example 1, but when preparing the Kochujang sauce, the amount of sesame oil mixed in the last process was 4Ts. The result was a sense of taste in the sauce, which reduced the taste.

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(Comparative Example 6)

Follow the procedure of Example 1, but in the preparation of miso sauce,

10 g of anchovy and kelp mixture was mixed with 30 g of water to prepare broth and the miso sauce corresponding to half of the broth was prepared.

As a result, the salty taste of miso sauce became stronger and less palatable.

Experimental Example 1

Evaluation of preference for the above examples and comparative examples

The raw vegetables bibimbap prepared through the above Examples and Comparative Examples was evaluated by 30 panelists taste preference. The panel consisted of 10 people in their 20s, 10 people in their 30s, and 10 people in their 40s. The average value was derived by a five-point evaluation method.

Experimental Example 2

Nutritional Analysis of Raw Vegetable Bibimbap

     The following is an analysis of the nutrition of the raw vegetables bibimbap prepared by Example 1. This does not include ancillary side dishes and nutritional analysis of the sauce.

calorie ................................................. ..... 490 kcal

moisture ................................................. ..... 68 weight percent

protein ................................................. ..... 18.1g

Lipids ... ......... 11 g

Carbohydrate (Sugar) ........................................ ... 76 g

Carbohydrates (Fibers) .6.5 g

Ash ....................................... ........ 5.3 g

calcium ................................................. ...... 283.8 g

sign ................................................. ....... 409.5 mg

Iron ... .......... 10 mg

salt ................................................. ... 1,155 mg

Potassium ... ... 1,289.4 mg

Vitamin A ... 1,228 RE

Beta-carotene ... 369.9 μg

Vitamin B1 ... ... 0.9 μg

Vitamin B2 ... ... 0.5 μg

Niacin ..................... ... 6.4 mg

Vitamin C ... .... 90 mg

Vitamin E ... .... 2.3 mg

Magnesium ... .150.7 mg

Selenium ... ... 70.6 μg

Arginine ............................................... 1,149.1 mg

Glutamic Acid ......................................... 2,729.4 mg

Linoleic Acid ... g

The present invention in the production of bibimbap germinated brown rice, and to produce bibimbap by mixing leek, carrot, cabbage kimchi, black sesame, pine mushroom, kale, spinach, mugwort, pine needles, tomatoes, onions, seaweed, And the nutritional ingredients of the raw material can be ingested without loss in the cooking process.

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In addition, raw materials of bibimbap, except when necessary, raw raw vegetables and raw materials can be used to reduce the risk of overeating by feeling full.

Claims (6)

In bibimbap made from raw vegetables and raw materials, 190g germinated brown rice with mixed germinated brown rice, white rice, black bean, chestnut, jujube, pine nut, ginkgo, sunflower seeds, 30g leek, carrot 30g, cabbage kimchi 30g, black sesame 10g, pine mushroom 10g, kale 20g, spinach 30g, Raw vegetables bibimbap, characterized in that the wormwood 30g, pine needles 10g, tomato 15g, onion 15g, seaweed 20g is mixed and added 20 ~ 30g selected one of red pepper paste sauce, miso sauce to produce bibimbap of 1 serving. delete The germinated brown rice of claim 1, the germinated brown rice is 5g black beans, 3g chestnuts, 2g jujube, 3 pine nuts, 2 ginkgo, 5g sunflower seeds, 21-28g white rice, 42-48g germinated brown rice with a sprout of 0.5-2.5mm Raw vegetables bibimbap, characterized in that the mixture was built delete delete delete