Korean Bibimbap
by Star woman
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Processing vegetable ingredients: soak the dried bracken in advance and cut into sections, spread the eggs into pancakes and cut into shreds, wash and cut spinach and enoki mushrooms, wash and cut carrots and shiitake mushrooms into filaments, and wash the bean sprouts;
2. Boil the bracken, spinach, enoki mushrooms, carrots, shiitake mushrooms, and bean sprouts in a pot, and blanch the bracken, spinach, enoki mushrooms, carrots, shiitake mushrooms, and bean sprouts until the water is dry. Add a little salt and sesame oil and mix well;
3. Add a little oil to the pan and beat in the eggs to make a single-sided cooked omelette;
4. Spread a thin layer of oil in the stone pot and spread the rice;
5. Code the prepared shredded coles in;
6. Put the sweet-boiled eggs fried in advance on top;
7. The stone pot is heated with a small fire. When you hear the sizzling sound of the rice, you can turn off the fire. At this time, the rice at the bottom of the pot will form a yellowish crust;
8. Sprinkle white sesame seeds and Korean hot sauce when you eat, and mix it with rice.
