One day, I saw the messy scraps in the refrigerator at home, and I felt worried when I looked at those scraps ~
Just as I was worried about what to eat, I saw that the newly purchased garlic spicy sauce had not yet been opened, and I suddenly thought of Korean bibimbap ~
There is no casserole at home, so I can make some home-style versions. It's super simple. Don't be afraid of novices ~
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The recipes sent by Huakai are only for recording and sharing the results of learning dishes. Don't talk to me about authenticity, thank you!!
Korean bibimbap
Recipe Recommendations
- white rice appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- Flammulina velutipes appropriate amount
- cabbage appropriate amount
- purple cabbage appropriate amount
- fungus appropriate amount
- chili sauce appropriate amount
- salt appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Korean bibimbap
1
Raw material map: cucumber, carrot, cabbage, purple cabbage, mushroom, egg, hot sauce. (There are no restrictions on materials, just use whatever you have at home.)
2
Wash the vegetables and cut them into silk.
3
After steaming the rice, add an egg on top and simmer for 10 minutes. This is much healthier than fried poached eggs, hehe.
4
Add water and a small amount of salt to the pan, bring to a boil, and burn all the vegetables.
5
Burn the black fungus.
6
For cabbage, the time to burn the mushroom mushroom should be controlled within 10 seconds. If the mushroom is burned for too long, it will easily plug the teeth.
7
Place the boiled vegetables in a vegetable basket and drain.
8
Prepare a slightly larger bowl and place it under the rice shop. Arrange vegetables, poached eggs, and hot sauce on top. You can eat it right after the code is good. It's simple.
9
If you cook too many of those vegetables, don't waste them. Mix them together and add some seasonings to make cold dishes. You have both vegetables and rice. Not bad.Korean bibimbap Make Tips
1. It is not advisable to burn the mushroom for too long, and remove it immediately within 10 seconds. 2. I don't have Korean hot sauce at home, so I just use the garlic hot sauce produced in Northeast China. It's just as delicious. 3. Personally, I think poached eggs are better fried in oil. Make them according to your taste.