Korean-style bibimbap
By VicentaLakin
Recipe Recommendations
- rice 150g
- Korean chili sauce 45G
- soybean sprouts 80
- carrots 35
- beef tenderloin 50
- Pleurotus 30
- zucchini 30
- rape 30
- eggs one
- slightly spicy
- mix
- ten minutes
- simple
Steps for Korean-style bibimbap
1
First slice the beef tenderloin, use cooking wine, soy sauce, starch, black pepper powder and chopped green onions, marinate for a while.
2
Blanch the soybean sprouts, mushroom, and rapeseed in water respectively and remove them for later use.
3
Put a proper amount of oil in the pan and heat it up, stir-fry the pickled beef fillet slices and fish out for later use.
4
Shred carrots, add appropriate amount of oil to the pan and heat it, stir-fry the shredded carrots and remove it.
5
The zucchini is also stir-fried with oil as above and removed.
6
Heat the oil and fry the eggs over low heat into one-sided egg embryos.
7
Put the rice in the bottom of the bowl and firm it.
8
Place the blanched beef tenderloin slices, shredded carrot, mushroom, soybean sprouts, zucchini slices, and rapeseed on the rice one by one, place the fried eggs in the middle, squeeze in Korean hot sauce, stir, and start eating.Korean-style bibimbap Make Tips
1. Green vegetables must be blanched, especially soybean sprouts
2. The best rice is freshly steamed and hot. If the rice is cold, you can add appropriate amount of oil to the pan and stir-fry it (because there is no stone pot to heat it, the rice will not taste good when it is cold)
3. Fry the eggs on both sides before eating them (I fried them on one side for taking pictures)
2. The best rice is freshly steamed and hot. If the rice is cold, you can add appropriate amount of oil to the pan and stir-fry it (because there is no stone pot to heat it, the rice will not taste good when it is cold)
3. Fry the eggs on both sides before eating them (I fried them on one side for taking pictures)