Delicious practices of Korean bibimbap
material
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, and then mix well with shredded onion for later use.
(2) Cook bean sprouts and spinach with a little salt and water, and 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, put beef, kimchi, radish kimchi, soybean sprouts and spinach on it, then add eggs, stew together for 2 minutes, then add Korean Chili sauce, and then mix well to serve.
The second delicious way of Korean bibimbap
material
Rice, leeks, spinach, zucchini, carrots, eggs, soybean sprouts, Korean Chili sauce, white sesame seeds.
working methods
1. Shred carrots and zucchini, cut shallots and spinach, and pinch off the roots of soybean sprouts for later use.
2. Cook all vegetables with water respectively, and drain the water for later use.
3. Put a proper amount of hot rice in a container, compact it, put the vegetables in a bowl in turn, burn oil in the pot, fry the eggs on one side until they are cooked for 8 minutes, then put them on the vegetables, sprinkle a little white sesame seeds in the bowl, and mix them in Korean Chili sauce according to personal taste.
skill
1, rice must be hot, preferably just out of the pot, so it tastes better. I cook rice with brown rice and rice.
Authentic bibimbap should be evenly coated with a layer of sesame oil on the four walls of the stone pot, and then the rice is put into the pot and heated with low fire. It will taste better with a little crispy rice.
Vegetables can be changed at will according to the inventory of the refrigerator at home, which is the best way to clean the refrigerator.
Three delicious ways of Korean bibimbap
material
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 water in another pot, add bean sprouts and celery, and finally put Flammulina velutipes in the pot and blanch it again;
3. Add Korean hot 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 taste better (according to personal taste)
Four delicious practices of Korean bibimbap
material
Beef:100g
Soybean sprouts: 1/2 bowls
Kelp: 1 segment (length14-15cm)
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
Soy sauce: 1 teaspoon
Wine: 65438 +0 tbsp
Sesame oil: 1 teaspoon
Ty: 1 spoon
Korean chili sauce: 1 tablespoon
Mashed garlic: 1/2 teaspoons
Sugar: 1/2 teaspoons
Vinegar: 1 teaspoon
Sesame oil: 1 tablespoon
Water: 1 tablespoon
Soy sauce: 1/2 tablespoons
Sugar: 1 teaspoon
working methods
1. Wash and drain the beef, and reverse shred it; Burdock peeled, washed and shredded 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 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 and bring to a boil. Add water spinach, slightly scald it, remove it and cut it into sections. Add appropriate amount of salt and sesame oil and mix well. Boil kelp in boiling water, take it out, add appropriate amount of salt and sesame oil and mix well for later use.
5. Bring the water to a boil in another pot, add 1 teaspoon salt and 1 teaspoon salad oil, pour in bean sprouts until they boil, remove and drain, and add Korean Chili powder into 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. Mix seasoning B evenly to make seasoning sauce.
8. Take a stone bowl, put the white rice and all the prepared materials, spread it radially above 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 a proper amount of white sesame seeds, and finally pour in 1 tablespoon sauce. Serve.