Before I moved last year, I loved going to a nearby Korean restaurant owned by a North Korean man for stone pot bibimbap. After that, it was too far away after I moved and I haven't been there since. When I made kimchi a while ago, I stopped by and bought Korean chili sauce and dashi. Yesterday, I left work half an hour early and had nothing to do, so I remembered the flavor of stone pot bibimbap and gave it a try on my own. I'm sharing how to make the Stone Pot Bibimbap recipe below.
Stone Pot Bake Recipe: Stone Pot Black Bean Pepper Baby Cabbage
Ingredients
Baby Cabbage, Black Bean Sauce, Wild Peppers, Sugar
Directions
1. Baby Cabbage whole put in water to soak a little bit, wash, shake off the water. With a knife to the root of the old skin off (do not cut off the root cut, otherwise the baby vegetables will be scattered)
2. First vertical everything into two vertical, and then cut three cuts into strips
3. pot of boiling oil, put the baby vegetables stir-fried until soft
4. Add a tablespoon of black bean sauce
5. Put the wild peppercorns (pepper) into the, and then a little bit of sugar, stir-fried, remove from the heat
6. p>
6. stone pot is hot, the fried baby vegetables into the immediately brought to the table
stone pot roast meat recipe: stone pot bibimbap
ingredients
a bowl of rice, minced pork, bean sprouts, carrots, cucumbers, an egg, cooking oil, sesame oil
Method
1. Stir fry the minced pork, cucumber, carrot cut into julienne, bean sprouts cleaned
2. Double STAUB enameled cast iron pan empty pan with low heat preheating for 2 minutes, pour a little sesame oil in the bottom of the pan, rotating down the pan, so that the entire bottom of the pan is coated with sesame oil
3. The rice is spread on the bottom of the pan, in the rice were spread on the stir-fried minced meat, shredded carrots, shredded cucumber, bean sprouts, cracked an egg in the pan's
4. Cover the pot and turn to medium heat, heating 5-7 minutes or so, hear the sound of the pot, can be
5. Open the lid of the pot, with a wooden spatula to the bottom of the pot of rice turned up, you can see that the formation of a golden potpourri
6. Put the appropriate amount of rice sauce (I was put in the Korean Household Garlic Spicy Sauce and Lee Kum Kee's Spare Ribs Sauce, each a tablespoon) and then
Stone Pot Bibimbap Recipe: Stone Pot Bibimbap
Ingredients
200g white rice, 1 egg, 40g soybean sprouts, 50g spinach, 1/4 carrot, 20g seaweed, 50g enoki mushrooms, 3 dried shiitake mushrooms, 10g pickled daikon radish, 1 tbsp sesame seeds, 10g shredded ginger, 1 tbsp garlic. 1 tablespoon (15ml) sesame oil, 1 tablespoon (15ml) oil, 1 tablespoon (15ml) Korean sweet chili sauce
Directions
1. Wash spinach, soybean sprouts, and enoki mushrooms, and boil them in boiling water for 5 minutes, then remove from the pot. The first thing you need to do is to take a look at the color of the carrots and cut them into thin slices. Soak the shiitake mushrooms and cut into julienne strips. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how it works.
2, boil cooked spinach and enoki mushrooms were added to the appropriate amount of white sesame seeds, salt and mix well; soybean sprouts add ginger, garlic, the appropriate amount of salt and sesame oil and mix well.
3, frying pan with a little oil, respectively, carrots and mushrooms shredded stir frying sheng out. Add the remaining oil and beat in the eggs to make a cooked omelette on one side.
4. Wipe the inside of the stone wok evenly with sesame oil and put it on the heat. When the oil foams, add the white rice and spread spinach, soybean sprouts, enoki mushrooms, shiitake mushrooms, carrots, pickled carrots, and seaweed on the surface of the white rice in a fan shape.
5. Place the egg in the center and remove from the heat when the rice is slightly charred. Serve with Korean sweet chili sauce and stir well before serving.
Tips
1. Rub sesame oil on the bottom and edges of the stone wok to prevent the rice from sticking to the wok and to add flavor. If you don't have a stone pot at home, you can use a casserole instead, and also heat the inside of the casserole with a layer of sesame oil, then add the ingredients.
2, to do bibimbap ingredients can be added at will, all according to personal favorite, wonderful play.
Stone Pot Roast Recipe: Lulang Stone Pot Chicken
Ingredients
1 柴鸡1只约3斤，大枣3颗，当归50g，党参100g，沙参100g，百合、莲子各25g，薏米120g，手掌参15g，杞枸5g，姜50g，高汤2000ml，盐3 teaspoon 15g, oil 1 tablespoon 15ml
Method
1, chicken cleaned and gutted and cut into small pieces, ginger cut large pieces, palm ginseng soaked in water for half an hour.
2, high heat heat frying pan in the oil to seventy percent hot, the chicken pieces into the frying pan, fast frying, the meat becomes firm, the color was golden brown after the out standby.
3, the stone pot on the fire a little hot, if there is no stone pot can be replaced by casserole, pour about half a pot of broth, add angelica, ginseng, ginseng, lily of the valley, lotus seeds, Job's tears, palm ginseng, jujubes, and then put in the fried chicken pieces and ginger.
4, large fire boil after turning into a small fire stew, seasoned with salt, in the middle, if you think the water is less, be sure to add boiled broth, simmering for 3 hours on it.