Korean cuisine has the elegance of Japanese cuisine and the affordability of Chinese cuisine. Korean cuisine belongs to some rare and delicious food. Delicious stone pot bibimbap should be how to do it? Here is my home cooking method to organize Korean stone pot bibimbap for you.

Korean stone pot bibimbap home cooking 1

Ingredients

1 bowl of cooked rice, 50g beef, 1 soybean sprouts, 1 egg, 6 ferns, half a carrot, spinach 4, 2 shiitake mushrooms, mushroom, 1 small handful, 1 tablespoon of Korean sweet and spicy sauce, moderate amount of sesame oil, salt, a little black pepper.

Directions

1. Wash spinach, soybean sprouts, fiddleheads, and enoki mushrooms and cut them into 4-cm sections; cut carrots and shiitake mushrooms into 4-cm julienne strips; and mince the beef and set aside

2. Boil water in a pot and add the fiddleheads to the pot, then drain the water, and then add spinach and carrots to the pot and boil them for 1 minute. When the oil is hot, add the soybean sprouts, fiddleheads, enoki mushrooms, carrots, and mushrooms and stir-fry until cooked, then sprinkle with salt and set aside

4. Add a little oil to the wok, and when the oil is hot, add the minced beef and stir-fry, adding a little salt and black pepper and set aside, then add a little more oil and crack in the eggs to make an omelette that's cooked on one side and set aside

5. Coat the interior of the stone wok with sesame oil and add the cooked rice. Add the cooked rice, then spread the shredded vegetables and minced beef on top of the rice, and place the fried egg in the center. The rice will form a yellowish paste on the bottom of the pan

6. Serve with Korean sweet chili sauce and mix in the rice

Korean Stone Pot Bibimbap Recipe 2

Ingredients

Leftover rice, carrots, mushrooms, bean sprouts, shiitake mushrooms, yellow peppercorns, and a few more. Bean sprouts, shiitake mushrooms, cauliflower, spinach, asparagus, eggs (the type of vegetable is good), Korean sweet chili sauce

Method

1, wash the materials, carrots, shiitake mushrooms, asparagus cut into julienne strips

2, the pot of oil is hot, pour in the carrots, shiitake mushrooms, stir fry, add a little salt

3, boiled water, blanch mushrooms, yellow flowers, bean sprouts, asparagus, respectively, Spinach, respectively, add a little salt and sesame oil and mix well

4, a thin layer of sesame oil in the stone pot, spread the leftover rice, will be ready to shredded vegetables into the code, the top of a fried egg

5, stone pot on the fire heating, until the sound of ZiZi, bottom of the pot, the rice slightly burnt can be

6, mixed with Korean hot sauce, open to eat!

How to Make Korean Bibimbap 3

Ingredients

40 grams of shredded red radish, 45 grams of soybean sprouts, 35 grams of seaweed with sesame seeds, 40 grams of cucumber in spicy sauce, 40 grams of mushrooms in willow mushroom sauce, 1 egg, 1 tablespoon of white rice, 1 tablespoon of Korean hot sauce, 1 tablespoon of sesame oil

Make sure you have the best ingredients to make this dish. p> Directions

1. Put a stone pot bowl on the stove top and heat it up for about 10 minutes, then spread a layer of black sesame oil on the inside of the bowl when it gets hot.

2. Put the rice into the stone pot bowl of Method 1, and then add the soybean sprouts, sesame seaweed, carrots, cucumbers, and mushrooms in order. Then add the Korean hot sauce in the center of all the vegetables.

3. Finally, in the center of the ingredients of recipe 2. In the center of the ingredients, put a fried egg until it is half-boiled.

Korean stone pot bibimbap recipe 4

Ingredients

1. white rice (short grain rice)

2. 1 packet of green bean sprouts

3. a handful of spinach

4. 2 strips of zucchini

5. 5-7 dried shiitake mushrooms

4. 2 strips of Chinese zucchini

5. 2 strips of Chinese zucchini

5. 3. 1 packets of Korean rice, 1 package of Korean rice and 2 packages of Korean rice. 7 dried shiitake mushrooms

6. 200 grams of beef (about half a pound). It's okay to use ground beef.

7. 1 carrot

8. Other assorted vegetables as you see fit. Soybean sprouts, assorted greens, and fiddleheads, add whatever you like.

9. 4-6 eggs

10. soy sauce

11. Korean chili sauce

12. garlic

13. sesame seeds

14. sesame oil

15. salad oil

Directions

1. Cook the rice.

2. Boil a pot of water, add 1 tsp of salt, boil the water under the bean sprouts, and pull out the bean sprouts. Drain the water, mix some minced garlic, sesame oil and a little salt.

3. Boil the water, and then put the spinach, just break the raw fish out, put into cold water. When the spinach is completely cooled down, pull it out and squeeze out the water. Cut the spinach into small pieces and mix with a little salt, garlic and sesame oil.

4. Cut the zucchini into thin strips or slices and sprinkle with a little salt. Put very little oil in the pan and saute.

5. Soak the mushrooms in boiling water, remove the umbrella and cut into thin slices. Add 2 tsp soy sauce, 1 tsp sugar and saute in a pan with very little oil. Add a few drops of sesame oil after rising and mix well.

6. Cut carrots into thin strips and saute in very little oil.

7. Toss the shredded beef with 1 tbsp soy sauce, 1/2 tbsp sugar, a little black pepper and sesame oil, and 3-4 cloves of chopped garlic. Stir fry in a small amount of oil. (Authentically, you should use raw beef. What you end up with is raw beef that has not been stir-fried at all, but the stone pot is hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot, hot. (You should be honest and cook the meat before eating it.)

8. Eggs are fried on one side in a small amount of oil. (Authentic eggs are also served raw, and the temperature of the stone pot is used to "fry" the meat).

9. If you have a stone wok, preheat it to a very hot temperature. If you don't, you can just saute the beef and half-fry the eggs in a regular large bowl.

10. Add rice to the bottom of the wok or bowl, arrange the vegetables and meat, and add the eggs.

11. 3 tbsp Korean chili sauce, 1 tbsp water, 1 tsp sesame oil, 1 tsp cooked sesame seeds (add ? tsp minced garlic if you like).

12. Add the chili sauce to the rice and mix it up!

How to make Korean Bibimbap 5

Ingredients

A. Beef minced meat 150g, 1 tbsp stock, 3 tbsp soy sauce, 1 tbsp wine, 2 tbsp sugar, dash of garlic, dash of pepper, 1 tbsp sesame oil, B. Spinach 100g, salt, sesame oil, sesame seeds, C. Yellow soybean sprouts 100g, salt, sesame oil, sesame seeds. 100g soybean sprouts, salt, garlic, pepper, sesame oil, cooked white sesame seeds, D. 100g carrots, salt

Directions

1. Heat a wok, stir-fry the beef until browned, then add the sugar, soy sauce, broth, garlic, pepper, sesame oil and stir-fry until juices run clear.

2. Boil spinach, soak in cold water, drain well, cut into pieces, wring out the water, and mix with the rest of Ingredient B to blend well.

3. Put the soybean sprouts into boiling water and cook, filter the water, add salt to taste, drizzle with sesame oil and mix lightly, sprinkle with white sesame seeds.

4. Carrots peeled and cut into thin julienne strips, put into boiling water, slightly boiled, soaked in cold water, drained, seasoned with salt and pepper, and then tossed with sesame oil, sprinkled with cooked white sesame seeds and mixing well.

5. Peel and shred the white radish, sprinkle salt and marinate for 10 minutes, rinse off the water and drain, and marinate with pickle sauce, honey and vinegar.

6. The stone pot coated with a layer of sesame oil, into the white rice evenly spread into the discharge of the above processed mixed vegetables, put an egg, open fire until the pot poi attached, before leaving the fire, drizzle a little sesame oil can be. When serving, mix in the stone pot bibimbap sauce.