Name: Korean Bibimbap
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 can Joyoung Fresh Rice; 1 piece egg; 2 tablespoons Korean chili; 4 Shiitake Mushrooms; 1 small handful Black Fungus; 1/2 root carrot; 1 small plate Green bean sprouts; 1 small dish Cooked kelp; Some oil; Some salt

Korean Bibimbap

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

It’s not difficult to cook Korean bibimbap at a Korean restaurant for dozens of dollars. You only need to prepare the basic ingredients, rice, eggs, Korean chili, and side dishes. The health of this bibimbap is also in the choice of ingredients. There is no fixed collocation for side dishes. You can choose a variety of vegetable ingredients with rich colors, or pair it with roasted pork belly, bacon, beef, etc., as much as possible. Some, you see, some Korean restaurants have better bibimbap, with more than a dozen side dishes, which is its charm. "

Korean Bibimbap

1. Prepare raw materials;

2. Pour 1 can of Jiuyang Qingyang Fresh Rice into the rice cooker;

3. Add 1 can of water;

4. Press the function key for cooking rice, and the rice is cooked;

5. Boil water in a saucepan, add some salt and a few drops of oil, and blanch the shiitake mushroom slices inside;

6. Then put in black fungus wire and blanch it;

7. Put in shredded carrots and blanch them;

8. Add mung bean sprouts and blanch them;

9. Heat the pan, add some base oil, beat in the eggs, add some salt, and fry until half cooked;

10. Put the cooked rice in a small bowl;

11. Place the blanched side dishes in a bowl separately,

12. Put Korean chilies in the middle;

13. Finally, put the fried eggs in the middle and place them.

14. It's ready to eat.

Tips:
1. The side dishes are not fixed, try to be as diverse and colorful as possible;
2. First blanch all the side dishes that cannot be eaten raw;
3. When frying eggs, be careful not to fry them too cooked. The thinner egg yolk is more conducive to mixing rice;
4. Korean chili sauce is indispensable, depending on your needs, in fact, Korean chili sauce is not spicy.