Bibimbap
by LilyFang
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Material preparation: wash cucumbers and carrots (peeled), shredded, wash shiitake mushrooms, remove the stalks and slice them, wash and blanch them in boiling water to remove and drain the water. Dice the ham sausage. Set aside the chili sauce and eggs.
2. The overnight rice I used was loosened and then covered with plastic wrap, so it was steamed in a pot.
3. After steaming, take out, you can also use fresh rice.
4. Preheat the stone pot first, apply a layer of oil evenly, put in the rice, and spread evenly.
5. Add a small amount of edible oil to the pot, add enoki mushrooms, add a small amount of salt and fry for a while to soften.
6. Shiitake mushrooms are also stir-fried in the same way.
7. Put all the materials neatly in the stone pot.
8. Fry a single-sided poached egg with sugar heart. Don't be too cooked. It is best if the yolk is fluid.
9. Put in the center of the stone pot, sprinkle a handful of black sesame seeds on top, close the lid, turn on a small fire and turn off the fire when the sizzle is heard.
10. Serve, finished product.
11. Add an appropriate amount of Korean chili paste in a small bowl and add according to personal taste.
12. Stir evenly and enjoy.
