Korean Bibimbap

Name: Korean Bibimbap
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: bowl Rice; 100g beef; 60g Enoki mushroom; 60g carrot; 60g cabbage; 60g Bean curd; A paragraph Cucumber; piece Bell pepper; 1 egg; 8g Dried fungus; Some oil; Some salt; Some sesame oil; Some Soy sauce; Some starch; piece ginger; A petal garlic; A paragraph Green onions; 50g Korean Bibimbap Sauce; Some Cooked Sesame

by Leaf's Little Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I like bibimbap very much. My baby likes the taste of Korean bibimbap sauce, so it’s a hit. It’s just right to make a bibimbap for our mother and daughter. I have prepared a lot of ingredients, and it seems to be more complicated to make. In fact, for a person who likes food, the dishes are very simple. It seems that there are many steps, but it is not troublesome. Variety of ingredients, intake of more comprehensive and balanced nutrition, a bibimbap, a combination of meat and vegetables, and colorful, diverse colors, five colors to raise the five internal organs, beef plus various seasonal vegetables, and eggs, it is really a good color, flavor, and nutrition. A comprehensive meal, very delicious, very recommended..."

Korean Bibimbap

1. Prepare the raw materials, soak the dried fungus in advance

2. Add appropriate amount of water, add appropriate amount of salt to the pot, bring to a boil, blanch the bean curd and cabbage separately, and cook the fungus and enoki mushrooms separately

3. Chop the green onion, ginger, and garlic into mince, and cut the beef into small particles

4. Add appropriate amount of light soy sauce, starch, sesame oil to the beef, and stir well

5. Heat the pan, add some oil, saute the onion, ginger, minced garlic, add beef and stir-fry until the color changes

6. Add appropriate amount of Korean bibimbap sauce and stir fry evenly

7. Cut the cooked cabbage, fungus, and bean skin into shreds, and cut cucumbers and sweet peppers into shreds. Add appropriate amount of sesame oil and Korean bibimbap sauce to all these semi-finished products, and mix it.

8. Brush the stone pot evenly with a layer of sesame oil, pour in the rice and press it slightly

9. Pour in the fried beef, put other prepared semi-finished products evenly on top, and put it on the fire until the rice is cooked

10. Add a proper amount of oil to the pan, beat in the eggs and fry them until they are cooked. My family can’t accept the yolks that are undercooked, so I fry them on both sides.

11. Put fried eggs on the surface, sprinkle with cooked sesame seeds, and the delicious bibimbap is ready

Tips:
1. Supplements can be added according to your own preferences, those that can be eaten raw do not need to be cooked, and those that cannot be eaten raw need to be cooked before mixing the sauce;
Second, the stone pot must be evenly coated with oil, so that the cooked rice crust will be better.