Korean Bibimbap

Name: Korean Bibimbap
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cooked rice; 2 pcs Fresh eggs; Some Cucumber; Some carrot; Some kimchi; Some Bibimbap

by Chunchun Chef

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

What should I do if my friend came as a guest temporarily and did not prepare in advance? Make a Korean bibimbap that suits her taste quickly and well~ The bibimbap sauce brought back from Yanbian Korean Autonomous Prefecture is a magic weapon~ My bibimbap has received 100% praise!
Is it authentic? That's not important-delicious is the king-the times are constantly evolving, while keeping the tradition, we must continue to innovate. Make your own delicacy, everyone is a chef~
This time it will be completed in ten minutes, and will do the upgraded version next time! ~"

Ingredients

Some Cooked Rice
2 pcs Fresh Eggs
Some Cucumber
Some Carrot
Some Kimchi
Some Bibimbap

Korean Bibimbap

1. Fry a lily sun egg in a frying pan.

2. Spread another egg pancake: add 65 grams of eggs to 20 grams of water and beat well, add appropriate amount of salt, brush a thin layer of oil on the pan, heat the pan with liquid, cover, and no need to turn over.

3. Cut the egg cake into thin strips after spreading out. Prepare carrots, cucumber shreds and other favorite ingredients, and shred them. Start the pan with a small amount of base oil, stir-fry the vegetables one by one, and add a small amount of salt.

4. Brush the bottom and wall of the stone pot or casserole with sesame oil, add the prepared rice, top with sun eggs, various vegetables, spicy cabbage, bibimbap sauce, etc. There are fewer types of ingredients this time, and tomatoes are used for color matching and can be ignored. Heat up, the bottom of the pot makes a happy sound, and the bibimbap is ready~

5. There is a crispy rice crust on the bottom, and the fragrant taste of bibimbap and egg on the top. You can also sprinkle with sesame seeds and crushed seaweed. Eat hot, super delicious~