Name: Bibimbap
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 root Cucumber; piece Ham; 1/2 root carrot; Some Bean sprouts; 3s Shiitake Mushrooms; Some Enoki mushroom; A small amount Korean kimchi (optional); 1 piece egg; Some Rice; 3 lines Squid; Some salt; 1 spoon Cooking Wine; 2 spoons Soy sauce; 2 teaspoons White pepper; 1 teaspoon black pepper powder; Some Korean Bibimbap Sauce; Some Spicy sauce; A small amount Sesame oil (or salad oil); A small amount sesame

Bibimbap

by Autumnal Equinox 0923

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In the autumn and winter in the Northeast, I like food that is warm and warm to my stomach. Let’s play the protagonist of Bibimbap! It's easy to operate and fast, no oily smoke, just leave the fire

Bibimbap

1. Stew a pot of rice. Pick and wash all the vegetables, cut carrots, cucumbers, and ham into strips, and cut squid into pieces.

2. Boil the squid in boiling water, remove it for half a minute, and drain for later use. Add salad oil to the pot, add the squid and stir fry for a while, add salt, cooking wine, soy sauce, white pepper, black pepper, a small amount of bibimbap sauce, stir and serve.

3. Blanch the vegetables in boiling water. It is best to blanch each vegetable individually before putting it in again, so that it can be put on the plate later.

4. Spread a layer of sesame oil on the stone pot (if you don't like sesame oil, you can use a small amount of salad oil instead) to avoid muddy bottom.