Korean bibimbap
By TadKovacek
Whenever you watch a Korean drama, you can always see such a scene-a person, whether a man or a woman, holding a large basin in his arms with red rice mixed with a lot of ingredients. Fill it in big mouthfuls. Wow! I am slandering... My father just gave me a stone pot. This pot is very special. It is covered with a layer of steel and the inside and bottom are all stones. As soon as I saw this pot, I thought of the bibimbap... Today I will also make that red bibimbap!
Recipe Recommendations
- boiled rice 500 grams
- bean sprouts 50 grams
- carrots 50 grams
- pakchoi 50 grams
- rape 50 grams
- beef 100 grams
- Korean kimchi 30 grams
- Korean hot sauce appropriate amount
- sesame oil appropriate amount
- white sesame appropriate amount
- salt appropriate amount
- slightly spicy
- mix
- half an hour
- simple
Steps for Korean bibimbap
1
Wash off the beef with blood, slice it, and marinate in meat sauce for 10-20 minutes.
2
Time to prepare vegetables for corned beef. Wash all vegetables, shred carrots, cut kimchi into slices, blanch all, apply cold water, control to dry, add salt, sesame oil and white sesame seeds.
3
Put the marinated beef into an oil pan and stir-fry until done.
4
Put it out for later use.
5
Brush a thin layer of sesame oil on the bottom of the stone pot.
6
Pour the rice into the pan.
7
Put the oil in a hot pan, heat the oil to 50% heat, and add the eggs to fry for a while.
8
Load in all vegetables and place beef and eggs on top.
9
Heat the rice until crispy rice appears, and turn off the heat.
10
When eating, mix the Korean chili sauce and rice well.