Korean Squid Bibimbap

Name: Korean Squid Bibimbap
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Squid; Some Rice; 30g Chives; 30g Soy sprouts; 1/2 root carrot; 30g Bracken; 2 tablets Purple cabbage; 1 piece egg; Some salt; Some sesame oil; 10ml Cooking Wine; 30g Korean Bibimbap Sauce

by Red Bean Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Bibimbap is one of the home-cooked meals that Korean people love very much.
Koreans in various regions will take local ingredients, heat the local seasonal vegetables and rice in a stone pot, and mix the nutrition and deliciousness in the sound of "Zizi", so that you can maintain a firmness in the rich aroma of oil. The "combat", the biggest feature of "meal", even if a large stone pot of rice is full, it will let the picky eaters eat the bottom of the pot.
The method is more simple and easy to implement, everyone can choose according to their own, there will be a wonderful play.
Bibimbap is rich in nutrients, diverse in ingredients and colorful, making it a tempting Korean dish.
When the stone pot is heated, the sesame oil is put down when it sounds. At this time, the fragrance is overflowing. You can stir them with chopsticks to mix them. The visual effect is colorful. When they are in contact with the stone pot, it will increase your taste. Pleasure. "

Korean Squid Bibimbap

1. Soak the dried bracken in warm water until soft (2-3 hours).

2. Then put it in a pot and cook for later use (20-30 minutes).

3. Prepare the ingredients, wash the squid and cut into sections.

4. The rice is prepared ahead of time.

5. Wash the stone pot, pour in an appropriate amount of sesame oil, brush it again and set aside.

6. Fry the pan until the oil heats up and pour in the squid whiskers.

7. Stir fry with the cooking wine until the squid changes color and firm.

8. Add a pinch of salt.

9. Pour out the squid and discard the water from the fry.

10. Wash the leek and cut into sections, cut the bracken into sections, and shred the carrots.

11. Add a little sesame oil to the pot, pour in the soybean sprouts and stir fry until cooked and served.

12. Add the bracken and stir fry for a while to serve.

13. Then stir-fry carrots and leeks.

14. Heat the rice in a stone pot over medium-low heat for 3-5 minutes.

15. Then put all the ingredients on the rice.

16. Cover and continue to simmer for 3-5 minutes.

17. In another pot, add a little oil, beat in the eggs and fry them until the egg whites are set and turn off the heat.

18. Put the fried eggs on the stone pot and serve. Add some bibimbap sauce and mix evenly when eating.

Tips:
The bracken must be soaked in advance until soft, and then cooked before being eaten.

The ingredients above can be any vegetables you like.

Be sure to wipe the stone pot with sesame oil, and then add some sesame oil to the bottom of the pot so that it will not stick to the bottom when heated.

The eggs can also be fried directly on top of the rice in the stone pot, heated a little, and then mixed together. This is also delicious.

Bibimbap sauce can be bought ready-made, or you can use Korean hot sauce with soy sauce, cooked sesame seeds and a little water to make a bibimbap sauce, which is as delicious.