Korean bibimbap can be said to be an automatic quick meal. It doesn't need frying. It just needs to be boiled and mixed. It's simple. It doesn't need to buy exotic bibimbap. There are five ingredients and 65,438+0 sauces. Simply put, if a person wants to eat, he can cook at home. Teach you the home-cooked method of Korean bibimbap, which is easy to learn, salty and delicious. Friends have been asking this simple method of bibimbap after eating, and many friends are asking me!

Bibimbap

Ingredients: 1 bowl of rice, half cucumber, 3-5 spinach, half carrot, 50g bean sprouts, proper amount of egg skin, 1 egg, 1 tablespoon Korean hot sauce and cooked black sesame;

1 First prepare some vegetables that I like to eat. I personally like carrots and cucumbers, so I prepared these today, cucumbers and shredded carrots for later use.

I was lazy this time, so I didn't prepare other sauces. I bought Korean Chili sauce in the supermarket, stirred it with some boiling water, stirred it into a slightly thinner paste, and set it aside.

3. Boil a pot of boiling water on the other side, and blanch carrots, spinach and bean sprouts separately, which will be used as vegetables in bibimbap.

In order to balance nutrition, I will put a preserved egg in bibimbap today and fry a beautiful egg. As for the degree of familiarity, it depends on personal preferences ~ ~

5. Brush the casserole with a layer of oil, add the rice, then put it on the fire, simmer for 15 minutes, then put the prepared vegetable strips and egg skins on it to form a circle, put the fried side up in the middle, then pour in the diluted hot sauce, and finally sprinkle with cooked black sesame seeds.

A simple and delicious Korean bibimbap is ready, just stir it evenly when eating.