Bibimbap
1.
Prepared ingredients, northeastern rice; mixed with shredded radish; mixed with soybean sprouts; mixed with eggplant; Korean chili sauce; shredded onion and carrot, stir-fried a little and set aside.
2.
Mix radish with shreds: shred the white radish, marinate in salt for about 20 minutes, control the moisture, add garlic, a little Korean chili paste, a little maltose or sugar, Korean soy sauce, fish sauce, cooked sesame, Daxida, mix Evenly, put it in the refrigerator for about 30 minutes.
3.
Mix soybean sprouts: blanch soybean sprouts in water, let cool naturally, dry chili noodles, a little maltose or sugar, Korean soy sauce, fish sauce, cooked sesame seeds, Daxida, and mix well.
4.
kimchi. This can be bought and made.
5.
Mix eggplant, this can be skipped. The preparation method is the same as that of mixed radish shreds. Shred the onion and carrot, heat up a little bit of cold oil in a pan, fry it, set aside.
6.
Korean stone pot, spread sesame oil evenly in the pot.
7.
Put the cooked northeastern rice on the bottom of the pot, not too much, and put the top side dishes on top.
8.
One egg, fry until 6-8 mature. Put it on the top pot, put some Korean chili paste, and sprinkle some cooked sesame seeds. . Bring to the pot and let it heat slowly for 10 minutes.
9.
When you eat the prepared bibimbap, mix it with a spoon and serve with a bowl of Korean-style stinky soybean paste soup. . Cool ya ya!
