Name: Korean Bibimbap
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 2 bowls Rice; 1 piece egg; 50g Soy sprouts; 30g carrot; 40g Cucumber; 3s spinach; 50g Pork (lean); 2g salt; 2g Fuel consumption; 3g Soy sauce; 0.5g Sugar; 3 drops sesame oil; 1g Lingfen; 1 tablespoon Bibimbap

Korean Bibimbap

by Autumn is a fairy tale

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The appetizing Korean bibimbap is delicious with meat and vegetables. With a big spoon, a big bowl of things can be packed into your stomach with a few hard work!

Korean Bibimbap

1. Prepare the ingredients, shred cucumber, carrot, and pig lean meat, wash spinach and cut in the middle

2. Put the oil in the pan and fry the poached eggs. Turn over and drip a few drops of soy sauce, and fry them until they are cooked.

3. Lean meat in the original pot to dry up the moisture

4. Pour in oyster sauce, light soy sauce, sugar, cornstarch, sesame oil, hot water, and boil for 1 minute.

5. Take another pot of boiled water and add some salt to blanch the cooked bean sprouts

6. Carrots are hot and cut out

7. Add some oil to blanch the cooked spinach and remove

8. The rice is first steamed in a rice cooker with a plate, it takes about 20 minutes, put it in a large bowl, put a spoonful of bibimbap sauce in the middle

9. Spread the ingredients on the rice noodles and cover with eggs

10. Finally, sprinkle with sesame seeds (the taste is too tempting and I eagerly eat it, I forgot to sprinkle it, but it does not affect my appetite for it), and eat with rice, sauces, and vegetables