bibimbap
Before moving last year, I liked to go to a nearby Korean restaurant owned by North Koreans to eat bibimbap. Later, after moving, I was too far away and never went there. While making kimchi a while ago, I bought Korean chili sauce and soy sauce. I got off work half an hour early yesterday and had nothing to do. I remembered the taste of bibimbap, so I tried it myself.
Recipe Recommendations
- leftover rice 1 part
- Flammulina velutipes 50 grams
- mushroom 50 grams
- shredded carrots 50 grams
- shallots 2 trees
- fungus 50 grams
- spicy cabbage 50 grams
- bean sprouts 50 grams
- eggs one
- oil small amount
- Korean hot sauce appropriate amount
- Korean soy sauce appropriate amount
- hot and sour
- mix
- half an hour
- simple
Steps for bibimbap
1
Prepare vegetables, wash them and cut them for later use. Since it is dinner, choose all-vegan and no meat. Stir bean sprouts, mushroom, fungus, etc. in boiling water to make the bean sprouts last a little longer.
2
Leave one portion of rice and set aside.
3
Korean hot sauce, spare big sauce
4
Wash and dry the casserole and brush with a layer of oil.
5
Spread the rice evenly on the bottom of the casserole.
6
Vegetables fan out over the rice.
7
Fry a soft egg.
8
Place the fried eggs on top of the vegetables and heat the casserole over medium heat. After a few minutes, you will hear the sizzling sound and smell the burnt aroma of rice.
9
Carefully place the casserole on a shelf and add 1 spoonful of Korean hot sauce and 1 soy sauce.
10
Stir it while it is hot and start eating. In other words, it's still exciting to eat with a big spoon!