Korean-style bibimbap

Recipe Recommendations

• rice appropriate amount
• chicken 100 grams
• soybean sprouts 50 grams
• leek 30 grams
• carrots 50 grams
• Bracken 8 pieces
• mushrooms of 5
• pepper a little
• cooking wine 5 grams
• sesame oil a little
• cooked sesame a little

• slightly spicy
• braised
• half an hour
• ordinary

Steps for Korean-style bibimbap

1

Put the rice in the rice cooker first for later use.

2

Then prepare all the vegetables.

3

Soak the bracken in advance and put it in boiling water and cook for 20-30 minutes.

4

Wash leeks, carrots, and mushrooms and shred.

5

Shred chicken, add a little salt, sugar, cooking wine, pepper and mix well. Set aside.

6

Heat the wok until the oil is hot, add in the chopped bracken and stir fry for a while.

7

Then add the washed soybean sprouts and stir fry until cooked and served out.

8

Then turn in the carrots and mushrooms and stir fry for a while.

9

Set aside the carrots and add the leeks and stir fry.

10

Add a little salt to taste and turn off the heat.

11

Add a little oil to the pan and stir-fry the chicken until cooked and serve for later use.

12

Take a small bowl and add 1 spoonful of chili paste, fish sauce, soy sauce and a little water.

13

Stir well and set aside.

14

Add appropriate amount of sesame oil to the stone pot and spread evenly.

15

Add the rice.

16

Add cover and simmer over low heat for 10 minutes.

17

Place the fried vegetables and meat on the rice.

18

Beat in an egg on top, cover and simmer until 5 minutes.

19

Then sprinkle some cooked sesame seeds and chopped seaweed and turn off the heat. When eating, stir in chili juice.

Recipe Categories

• staple food
• home cooking
• foreign food
• Kid Friendly Recipes
• Korean cuisine
• Autumn recipes