Home version of Korean bibimbap
By VicentaLakin
Recipe Recommendations
- rice appropriate amount
- carrots appropriate amount
- cucumber appropriate amount
- mushroom appropriate amount
- mung bean sprouts appropriate amount
- black fungus appropriate amount
- oil wheat appropriate amount
- Korean hot sauce appropriate amount
- Korean soy sauce appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- other
- half an hour
- simple
Steps for Home version of Korean bibimbap
1
Because there is no stone pot, it cannot be heated, so we use new rice, freshly steamed and a little harder
2
Let me show you the newly bought sauce first, hehe
3
Blanched mung bean sprouts
4
Cut shredded carrot, this one is not cut, hehe
5
Shredded cucumber. I think adding shredded cucumber to it will have a fragrant taste when you eat it. It's very good
6
Tear the mushrooms into thin strips and blanch them with boiling water to remove the fishy smell. The light is not very good, and the photos taken are not very beautiful, hehe
7
I forgot to take a photo of the water-growing fungus, and I sweated. Borrow one
8
Cut the oil wheat into sections, but you have to go under the water. It's done when it's medium ripe. You will cry when you eat it too well.
9
I went straight to the finishing step. I need to stir-fry the shredded carrot in the middle a little, add some salt and chicken essence, and stir-fry the mushrooms and fungus like it will be ok. Then place it on the rice and divide it.
10
Add a spoonful of soy sauce and hot sauce
11
Finally, fry a poached egg and place it in the middle. Does it look appetizing?
12
It's ready, hey, how's it? Is it okay?