Korean bibimbap, a Korean dish, savory flavor, made with rice, carrots, soybean sprouts, green peppers, cabbage and eggs. Do you want to know how to make delicious and tasty Korean bibimbap? The following is I give you carefully organized Korean-style bibimbap delicious practices, hope you take.
The best way to make Korean bibimbap
Ingredients
1 bowl of white rice, 30 grams of beef, 30 grams of shredded onion, a few soybean sprouts, a little spinach, 1 tsp of white sesame seeds, a little Korean kimchi, a little radish kimchi, an egg, a tbsp of Korean chili sauce, 1 tbsp of sesame oil
Directions
(1 tbsp).
(1) Shred the beef, marinate it in a little bit of soy sauce, and mix it with the shredded onion.
(2) soybean sprouts, spinach with a little salt and water boiled until cooked, and then mixed with white sesame seeds and a little sesame oil can be.
(3) Heat a stone pot, pour in 1 tbsp sesame oil, then pour in the rice, top with beef, Korean kimchi, radish kimchi, soybean sprouts, spinach, and then crack the egg into the pot and simmer for 2 minutes, then add in the Korean chili sauce and mix well to serve.
Korean-style bibimbap ` delicious practice two
Ingredients
rice, leeks, spinach, zucchini, carrots, eggs, soybean sprouts, Korean chili sauce, white sesame seeds
Practice
1. carrots, zucchini shredded, leeks, spinach cut into sections, soybean sprouts pinched the root of the spare
2. Blanch all the above vegetables in water, drain and set aside
3. Take a container and fill it with a proper amount of hot rice, compact it and then put the vegetables in the bowl in order, burn oil in the pan, fry the eggs on one side until 8 minutes cooked and put them on the vegetables, sprinkle a little white sesame seeds in the bowl, and when you eat it, mix in the Korean chili sauce according to your personal taste and stir it evenly and then you can eat it.
Tips
1, rice must be hot preferably just out of the pot so that the flavor is better, I use brown rice + rice cooked rice
2, the authentic stone pot bibimbap should be the stone pot on all four walls of an even layer of brush sesame oil will be placed in a pot of rice on a low heat heating, a little bit of potpourri taste will be better
3, the vegetables can be based on the refrigerator stock at home.
Korean-style bibimbap three
Ingredients
pancetta, enoki mushrooms, celery, bean sprouts, Korean kimchi, Korean chili sauce, green onions, sugar, soy sauce
Practice
1, heat the pot, put the pancetta into the pot, and then put a little bit of potpourri into the pot. Put the pork into the pot, turning both sides;
2, another pot with water to boil, put bean sprouts, celery, and finally put the enoki mushrooms into the pot of water blanching again;
3, in the five-flat meat pot add Korean-style chili sauce, soy sauce, sugar, soy sauce, each spoon, into the chopped kimchi with green onions, add a little water, a little bit of cooking. Open the vegetables all put the five-flower meat pot, stir fry evenly;
4, will be cooked in advance of the rice is presented, the fried vegetables poured into the bowl can be;
5, can be put into the coriander leaves, taste better (according to personal taste)
Korean-style bibimbap delicious practice four
Ingredients
Beef: 100g
Soybean sprouts: 1/2 bowl
Kelp: 1 section (14-15cm long)
Cabbage: 100g
Burdock: 1/4 strip
Egg: 1
Cooked sesame seeds: moderate
Rice: 1 bowl
Korean paprika: 1/2 tsp
Salt: 1/2 tsp
Sesame: 1 bowl
Sesame: 2 tbsp
Sesame: 2 tbsp
Sesame: 2 tbsp
Sesame: 2 tbsps
Sesame: 2 tbsp
Salt: moderateSalad oil: moderate
Seasoning
A. Soy sauce: 1 tsp
Wine: 1 tbsp
Sesame oil: 1 tsp
Tai: 1 tbsp
B. Korean chili sauce: 1 tbsp
Garlic: 1/2 tsp
Sugar: 1/2 tsp<
Vinegar: 1 tsp
Sesame Oil: 1 tbsp
Water: 1 tbsp
C. Soy Sauce: 1/2 tbsp
Sugar: 1 tsp
Directions
1. Wash and drain beef, cut into shredded pieces against the grain; peel burdock and cut into shredded pieces and set aside
2. Add seasoning A to shredded beef. Mix well, marinate for half an hour, and then put into the frying pan quickly fried, sheng out standby
3. soybean sprouts, cabbage wash; kelp soak to swell wash, cut into small sections of the knot standby
4. add water to the pot to boil, put into the cabbage slightly hot, fishing out cut, add the right amount of salt, sesame oil mix; kelp into the boiling water boiling water to fish, add the right amount of salt, sesame oil mix standby
5. Add 1 tsp of salt and 1 tbsp of salad oil, pour in the soybean sprouts and boil until cooked, drain, add Korean chili powder to the soybean sprouts and mix well
6. Preheat 1 tsp of salad oil in a frying pan, pour in the burdock shreds and sauté, add Seasoning C and sauté until the sauce dries up, then add the appropriate amount of sesame seeds and mix well
7. Add seasoning B and mix well to make a sauce
8. Take a stone bowl, fill it with rice and all the prepared ingredients and spread them in a radial shape on the top of the rice, put the rice on the stove and cook until a little bit wok, then crack an egg in the center, sprinkle with appropriate amount of white sesame seeds, and finally drizzle with 1 tablespoon of the sauce, then serve