Bread Machine Version Bibimbap
1.
Wash the vegetables and cut into shreds, and set aside the eggs.
2.
After the bean sprouts, cabbage, and carrots are blanched, add a little salt and mix.
3.
Stir-fry dried tofu and crab mushrooms, add a little salt and set aside.
4.
Add a little oil to a non-stick pan and fry the eggs for tens of seconds.
5.
Add a teaspoon of water, cover the lid and simmer for about a minute until the water is dry, and the beautiful soft-boiled eggs are OK.
6.
Brush a layer of olive oil in the bucket of the bread maker.
7.
Put leftovers in and spread out.
8.
The bread machine selects the "Bibimbap" function. This function defaults to 1 hour and a half, but because I used leftovers and only served for one person, it actually only took 20 minutes. (The time used should also be adjusted according to the softness, hardness, and wetness of your rice)
9.
Leave the vegetables to bake for 5 minutes. Arrange a variety of vegetables and grill.
10.
After about 10 minutes, put on the soft-boiled eggs and continue to bake. (If you don’t like heart-wrenching ones, put the eggs in earlier and bake them well)
11.
Bake it for about 5 minutes. Spoon a spoonful of Korean bibimbap while it is hot, stir and stir, mix well, and eat. It tastes good. If you like spicy, you can add some Korean chili sauce to make it more delicious.
12.
Poke the yolk
13.
Mix and mix
