Simple method of Korean bibimbap 1 material
200g of rice, 50g of spinach, 0g of Flammulina velutipes100g, 50g of carrots, 30g of mushrooms, 50g of Korean hot sauce, 20g of soy sauce and 5g of black sesame seeds.
working methods
1. Wash vegetables, spinach and carrots, and cut off the tail of Flammulina velutipes.
2. Cut off the tail of the mushroom, leaving only the umbrella leaves and shredding.
3. Spinach drowning.
4. Cut the carrot horizontally first, and then shred it, so that you can master the cutting length.
5, eggs fried on one side.
6, carrots are fried, so that the nutrition of carrots will be better absorbed by us.
7. Brushing sesame oil in a stone pot is not only anti-sticky, but also has the fragrance of sesame oil.
8. Put the rice in a stone pot, compact it, and code the vegetables on it.
9. Put the egg on it and heat the stone pot on the fire until it hisses and smells burnt.
10, mix Chili sauce and soy sauce. When eating, pour the sauce into the pot and mix well with a big spoon. You can eat it.
Simple method of Korean bibimbap 2 recipe introduction If there is no stone pot, shredded onion and shredded beef can be fried together instead of raw shredded beef, and eggs can also be fried into poached eggs instead.
material
A bowl of rice 1, beef 30g, shredded onion 30g, bean sprouts a little, spinach a little, white sesame 1 spoon, kimchi a little, radish kimchi a little, eggs 1 spoon, Korean Chili sauce 1 spoon, sesame oil 1 spoon.
working methods
(1) Shred beef, marinate with a little white powder, and then mix well with shredded onion for later use.
(2) Blanch bean sprouts and spinach with a little salt and water until cooked, then mix in white sesame seeds and a little sesame oil.
(3) Heat the stone pot, first pour in 1 tbsp sesame oil, then pour in white rice, add beef, kimchi, radish kimchi, soybean sprouts and spinach, then add eggs, stew together for 2 minutes, then add Korean Chili sauce and mix well to serve.
Simple practices of Korean bibimbap 3 materials
Beef:100g
Soybean sprouts: 1/2 bowls
Kelp: 1 segment (14-15cm long)
Water spinach:100g
Arctium lappa: 1/4.
Eggs: 1
Cooked white sesame: appropriate amount
White rice: 1 bowl
Korean Chili powder: 1/2 teaspoons
Salt: the right amount
Salad oil: moderate amount
condiment
1. Soy sauce: 1 teaspoon
Wine: 1 tablespoon
Sesame oil: 1 teaspoon
White powder: 1 teaspoon
B, korean chili sauce: 1 spoon
Mashed garlic: 1/2 teaspoons
Sugar: 1/2 teaspoons
Vinegar: 1 teaspoon
Sesame oil: 1 tablespoon
Water: 1 tablespoon
C, soy sauce: 1/2 tablespoons
Sugar: 1 teaspoon
working methods
1. Wash beef, drain water and reverse shred; Peel burdock, wash and shred for later use.
2. Add seasoning A into shredded beef, mix well, marinate for half an hour, then quickly fry in an oil pan and take it out for later use.
3. Wash soybean sprouts and water spinach; Soak kelp in water until it swells, wash it, cut it into small pieces and tie it for later use.
4. Add water to the pot to boil, add the spinach to be slightly hot, remove and cut into sections, add appropriate amount of salt and sesame oil and mix well; Put kelp in boiling water, take it out after boiling, add appropriate amount of salt and sesame oil and mix well for later use.
5. Boil boiling water in another pot, add 1 tsp salt and 1 tsp salad oil, pour bean sprouts until boiling, remove and drain, and add Korean Chili powder to bean sprouts and mix well for later use.
6. Add 1 teaspoon salad oil to the wok for preheating, pour in shredded burdock and stir-fry until soft, add seasoning C and stir-fry until the juice is dry, then add appropriate amount of white sesame seeds and mix well.
7. Stir seasoning B evenly to make seasoning sauce for later use.
8. Take a stone bowl, put the white rice and all the prepared materials, spread it radially on the top of the white rice, cook the white rice on the stove until it is a little crispy, then beat an egg in the middle, sprinkle with appropriate amount of white sesame seeds, and finally pour 1 tablespoon sauce. Serve.
Simple practices of Korean bibimbap 4 materials
Pork belly, Flammulina velutipes, celery, bean sprouts, kimchi, Korean Chili sauce, onion, sugar, soy sauce.
working methods
1, heating in the pot, putting pork belly in the pot, and turning both sides;
2. Boil boiling water in another pot, put bean sprouts and celery, and finally put Flammulina velutipes into the pot and blanch it again;
3. Add Korean Chili sauce and bean paste to the pork belly pot, put a spoonful of sugar and soy sauce, add chopped kimchi and chopped green onion, and add a little water to cook it a little. Stir-fry all the dishes in the pork belly pot evenly;
4. Present the cooked rice in advance and pour the fried dishes into the bowl;
5. Coriander leaves can be added to make it taste better (according to personal taste)
Simple method of five kinds of materials for Korean bibimbap
Poached Egg
chilli sauce
Carrot silk
Edible tender leaves for braking.
Zucchini or any shape
Mung bean sprouts or spinach
Pleurotus ostreatus or mushroom
Shredded cucumber (personally like to use fresh) or any favorite vegetable:)
Bibimbap sauce: sesame oil, sesame seeds, minced garlic, seafood soy sauce, Chili sauce, fish sauce (added according to personal preference), Chili noodles, black pepper powder, Jingyuan? A little sugar
working methods
1, diluted with bibimbap sauce.
2, bracken soaked for half a day, boiled 15-20 minutes for one day.
3. Drain the bracken, add sesame oil and salt, stir-fry or add sesame oil, salt and garlic for later use.
4, carrots, zucchini shredded with salt, drained, put sesame oil in the pot and stir fry for later use.
5. Stir-fry mushrooms with sesame oil and salt in a pot.
6. After blanching Pleurotus ostreatus, spinach and mung bean sprouts, mix well with sesame oil and salt for later use.
7. Brush the stone pot with sesame oil, heat it, add rice, spread food on the rice, put bibimbap sauce in the middle, put poached eggs on it and sprinkle sesame seeds.
skill
1, put more sesame oil in the stone pot!
2. If you don't use the stone pot, put it in a big bowl, which saves the heating process.
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