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Korean Bibimbap (less Oil Version)
by XXXB.O
Favorite
Difficulty
Easy
Time
10m
Serving
2
1.
Prepare ingredients.
Shred onions, carrots, squash and shiitake mushrooms.
Cut spinach and bean sprouts and remove the roots
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2. Heat the water, add a spoon of salt, boil the bean sprouts, carob squash, carrots, mushrooms, and spinach in turn, and cook the onions. Stir-fry the onions and set aside (the carrots and spinach forgot to take pictures because they were anxious...)
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3. Prepare a stone pot, brush the pot with a little sesame oil, heat it on a low heat and add the rice
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4. Then spread all the vegetables on the rice
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5. Create another frying pan
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6. Beat in an egg (single-sided or double-fried depending on personal preference), put it on top of the prepared dish, and add another spoonful of Korean chili sauce at the end.
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Tips:Vegetables blanched in boiling water can also be fried in oil
