bibimbap

Recipe Recommendations

• white rice a bowl
• eggs a
• carrots appropriate amount
• chayote appropriate amount
• mushrooms appropriate amount
• chicken feathers appropriate amount
• bean sprouts appropriate amount
• red pepper appropriate amount
• salt appropriate amount
• sugar appropriate amount
• sesame oil appropriate amount
• salad oil appropriate amount
• Korean hot sauce appropriate amount

• sour and salty
• casserole
• ten minutes
• ordinary

Steps for bibimbap

1

Carrots, chayot, add a little salad oil in the pan, add a little salt and sugar and stir-fry. Shred peppers and set aside. Soak the mushrooms, shred them, and blanch them in water. Put salt in boiling water, add a few drops of salad oil, and blanch chicken sprouts and bean sprouts (after blanching bean sprouts, put them in cold boiling water to cool).

2

Apply a little sesame oil to the bottom of the stone pan to prevent sticking to the pan.

3

Spread the cooked rice in a stone pot and gently flatten it.

4

Place the prepared auxiliary materials on the yard around, leaving an "○" in the middle. Then turn on medium heat.

5

Hearing the stone pot begin to sizzle, we put in the eggs (just the egg yolks) in the space we reserved.

6

Turn off the heat and cut in a few strands of seaweed. While hot, add the hot sauce and mix the rice well. You can eat it, the bottom is like a crispy rice crust, and it's a little crispy. I couldn't wait to eat it, so I didn't take photos.

7

In fact, there are only a few steps. It's very simple. You may as well try it.

Recipe Categories

• Korean cuisine