Korean-style bibimbap
Ingredients: salt,black sesame,white sesame,spinach,purple cabbage,carrots,soybean sprouts,eggs,MSG,sesame oil,white granulated sugar,Korean hot sauce,sausage
Recipe Recommendations
- spinach appropriate amount
- soybean sprouts appropriate amount
- sausage appropriate amount
- carrots appropriate amount
- purple cabbage appropriate amount
- eggs appropriate amount
- Korean hot sauce appropriate amount
- white granulated sugar appropriate amount
- salt appropriate amount
- MSG appropriate amount
- black sesame appropriate amount
- sesame oil appropriate amount
- white sesame appropriate amount
- slightly spicy
- mix
- half an hour
- ordinary
Steps for Korean-style bibimbap
1
Japanese Ogen cuts it into thin threads with a knife.
2
Rinse the soybean sprouts with water, remove the heads and roots, and then blanch them with boiling water until they are broken.
3
Rinse the spinach with water, blanch it in boiling water, then rinse it with cold water, remove the neck, and use only the leaves.
4
The sausage is cut into thin threads with a knife.
5
Rinse carrots and purple cabbage with water, cut them into thin threads with a knife, and stir-fry them with oil respectively.
6
Put the freshly stewed rice in a bowl, and place the above ingredients in the bowl. Put a little oil in the frying pan, add in the eggs, and fry them slightly, not too hard. Tang Xin's taste should be delicious in the middle. Place the fried egg in the center of the bowl and sprinkle with a little black and white sesame seeds. Look at what beautiful Korean bibimbap.
7
Add Korean spicy sauce, white sugar, a little salt, monosodium glutamate, sesame oil, and a little black and white sesame seeds to the bibimbap, mix well and serve.