Bibimbap
by Misty soul
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Braised the rice in advance, and then prepared the greens I want to match. I added spinach, carrots, shiitake mushrooms, and bean sprouts
2. Blanch the above side dishes one by one. The blanched spinach is cut into sections in cold water, and the shiitake mushrooms are sliced. The rest is dried in water and placed together on a plate for later use.
3. I prepared some radish sticks and pickles again. This is very flavorful and good for serving
4. In a flat-bottomed non-stick pan without adding oil, add an egg and fry the bottom to keep the heart-shaped
5. Wash the stone pot and boil it dry, brush the bottom and the pot wall with a layer of sesame oil
6. Take an appropriate amount of rice that has just been simmered in the rice cooker and put it in a stone pot
7. Arrange various side dishes in turn
8. Put a soft-boiled poached egg on top, put the stone pot on the fire to heat
9. When you hear the "sizzling" sound coming from the pot from time to time, remove the stone pot and place it in an insulated tray. Add 1 tbsp Korean hot sauce
10. Finished product
11. It looks good. My stomach is not very good, so the rice used is slightly soft. Harder rice looks more appetizing. If you like spicy food, you can put more spicy sauce.
Tips:1. It is delicious with the delicate sweet and spicy sauce of Korea, if you use garlic chili sauce, the taste will not be right.
2. If you like to eat crispy rice, you can let the stone pot heat up on the fire for a while
3. My stomach is not good, and the stewed rice is soft. Bibimbap looks better when mixed with harder rice
