Bibimbap

Name: Bibimbap
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 serving Leftover rice; 50g Enoki mushroom; 50g Mushroom; 50g Green cabbage heart; 50g carrot strips; 2s Shallots; 50g Fungus; 50g kimchi; 50g Bean sprouts; 1 piece egg; A small amount oil; Some Korean Hot Sauce; Some Korean miso

by lillian831010

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Before moving last year, I liked going to a nearby Korean restaurant opened by North Koreans to eat bibimbap. After I moved too far away, I never went. When I was making kimchi a while ago, I bought Korean chili paste and soybean paste by the way. Yesterday, I got off work half an hour earlier, and I had nothing to do. I remembered the taste of bibimbap, so I tried it myself. "

Bibimbap

1. Prepare the vegetables, wash and cut them for later use. Since it is dinner, I chose vegan and no meat. Bean sprouts, enoki mushrooms, mushrooms, fungus, etc. Simmer in the boiling water, and the bean sprouts will last a little longer.

2. One leftover rice, set aside.

3. Korean hot sauce, soy sauce spare

4. Wash and dry the casserole and brush with a layer of oil.

5. Spread the rice evenly on the bottom of the casserole.

6. The vegetables are fanned over the rice.

7. Fry a soft-boiled egg.

8. Put the fried eggs on top of the vegetables and heat the casserole over medium-low heat. After a few minutes, you can hear the sizzling sound and smell the burnt aroma of the rice.