1. Ingredients: potatoes, carrots, lettuce, pearl rice, eggs, Korean bibimbap, oily tofu cubes
2. Wash the rice first and cook the rice in a rice cooker. Note that the amount of water used for cooking is less than usual. The purpose is to make the rice grains fuller and more delicious. Taking advantage of the cooking space, I cut the carrots, lettuce, oiled tofu cubes and potatoes into shreds. I was lazy and used a grating board.
3. Boil the shredded carrots and shreds of lettuce in the pot, then add some salt and a little sesame oil to a bowl and mix well. I am afraid that the shredded potatoes will break if they become soft, so add salt and fry them in the following pot. It tastes a little bit, and it's also slightly cooked.
4. Put a little oil in the pan, heat it up, reduce the heat, beat the eggs, and sprinkle a little water on the side of the pan when the egg whites are just formed. In this way, the egg whites will be tender and the egg yolks will not grow old. The degree of cooked eggs depends on everyone's preference. For the bibimbap sold outside, the egg yolk is raw and mixed well while the rice is hot.
5. Freshly cooked rice is served in a deeper bowl, which is convenient for mixing.
6. Put the cooked carrot shreds, lettuce shreds, potato shreds, and oily tofu shreds on top.
7. Then put the slightly fried egg.
8. Korean bibimbap sauce, the amount of sauce depends on how much everyone likes.
9. After mixing all the ingredients, you can eat it. The impression is good, but the taste is still not as good as the outside store. It is probably because of the sauce. This time I bought Korean hot sauce. I said it can be bibimbap. It is spicy. It's not very spicy, it seems to owe a bit of sweetness, um, next time I buy some sweet Korean sauce and try to make it again.
