Korean Bibimbap
1.
Wash the vegetables. Cut the spinach into sections, which can be a little longer, and stir-fry until tender. Cut okra into thin slices and shiitake mushrooms into thin slices. Shred the onion and carrot into thin slices. Cut the pork belly into thin slices, wash the lettuce and set aside.
2.
The rice is simmered in a rice cooker beforehand. Heat the pot and put a little peanut oil (the home is peanut oil, so use it this way, soy oil can also be used, it's delicious). After the oil temperature rises a little bit, add the pork belly and stir fry, add a little light soy sauce, and fry slowly on low heat to force out the lard. After the pork belly changes color, serve it and set aside. Next, add some oil (you don't need to put it, in fact, cooking at home is to be light and healthy, so you should cook with less oil and salt).
3.
Put the shiitake mushroom slices in a frying pan and stir-fry, stir-fry and then set aside. The shredded onion and carrot can be sautéed together and set aside after they are cooked. Then there are bean sprouts, spinach, okra, and other vegetables you like. Add a little bit of salt when sautéing the greens, a little bit, because there is hot sauce in the back for the flavor. Finally, fry a sun egg and stir-fry the Korean chili sauce (you can also not stir-fry, I like the taste of fried spicy sauce).
4.
After the steaming, the steaming rice is taken out and placed in a large bowl (note that a large bowl tastes more fragrant), followed by meat and vegetables, fried eggs, chopped lettuce, and fried Korean chili sauce , And then you can mix it, eat it, eat it, hehe
Tips:
The bibimbap made by myself is not as rich in taste as in restaurants, but the vegetables are fresh and the taste is pure, which is also very good ^_^
