Basic as follows:

1, bibimbap side dishes: stir-fried minced pork, stir-fried shredded potatoes, stir-fried veggies (carrots, wild rice squash, onions julienned a piece of stir-fried) mixed spinach, mixed soybean sprouts.

2, mixed rice seasoning: hot sauce

Mixed rice steps:

1, a larger bowl, the bottom of the bowl to put a frying pour five mature egg (directly to the egg down inside the pan, without the reverse, and so the egg white is basically cooked, yolk five mature on the line)

2, rice cooker smothered, sheng poured into a bowl of eggs, the amount of rice in their own hands.

3, in the bowl according to personal taste to add, a variety of side dishes, hot sauce, mix well on the finished

Interested in their own try it, the side dishes are very common things, not difficult to make, the key is the hot sauce to be delicious.

The hot sauce is the kind that looks red, but doesn't taste very spicy, don't get it wrong

/2005/7-5/16284739364.html Korean food: stone pot bibimbap_Chinese Food Therapy Network

/2005/10-17/17164643013.html Korean bibimbap handmade Tongyeong bibimbap_Chinese Food Therapy Network

/2005/10-17/17164643013.html Korean bibimbap handmade Tongyeong bibimbap_Chinese Food Therapy Network Chinese Food Therapy Network

How to make Korean Bibimbap

Stone pot bibimbap is one of the favorite home-cooked meals of the Korean people. Koreans from various regions will take local ingredients and heat the local seasonal vegetables and rice in stone pots, and then mix the nutrients and delicacies together with the sound of the "Zizi", so that you can make a rich oil aroma in the middle. The most important feature of the dish is that it is easy to eat, even if you have a big stone pot full of rice, you will be a picky eater until the bottom of the pot is completely empty. Its practice is easy to do, everyone can according to their own choice of materials, will have a wonderful play.

Practice:

1. Prepare steamed white rice, and then prepare the vegetables with which to mix, they are cold tender bean sprouts and bok choy, fried ferns, shredded carrots, fried minced meat (meat varieties can be selected according to their own preferences, and if you use seafood there will be a more unexpected effect).

2. Fry the eggs on one side only, so that the yolks are intact and the surface is coagulated, so that they are free from the whites without cracking. Prepare two tender egg yolks.

3. Before putting the rice into the stone pot, smear a layer of sesame oil on the bottom and edges of the pot, which serves to keep the rice from sticking to the pot and to add an oily flavor.

4. Prepare a small bowl of soup to accompany the meal, when you feel the rice is dry can be mixed into the preparation of a small dish of chili sauce, the appropriate amount of mixing into the very flavorful.

5. stone pot into the rice, and then in the surface of the fan-like spread with the mix of vegetables, minced meat and eggs, heated when the aroma of oil Zizi when the end of the next, at this time, the aroma of the four overflowing, you can use chopsticks to stir so that they are mixed, the visual effect of the colorful, and in the heat of the stone pot in their contact with you to increase your sense of taste pleasure.

Putting rice and dishes in a clay pot and baking them until there is a layer of potpourri on the bottom of the pot, the aroma is tantalizing,

Stone pot bibimbap, also known as "stone bowl bibimbap," is a rice dish unique to Korea.

It originated in Gwangju, South Korea, and has since evolved into a typical Korean food. It is said that Gwangju's stone bowl bibimbap became famous because it was once a tribute dish to China during the Joseon Dynasty, and it would have been difficult for the dish not to spread its fame under the patronage of the Chinese emperor at the time.

When talking about bibimbap, one must first mention the stone pot in which the dish and rice are served. Although the stone pot is called "stone pot", it is made of ceramic, and the heavy black ceramic pot can be taken directly to the stove to cook, and the heat preservation effect is amazing, so that people who chew slowly can enjoy without fear that the rice will get cold. What is the best ingredient in the famous stone pot bibimbap? The answer is nothing new. The main ingredients are rice, meat, eggs, soybean sprouts, mushrooms and various wild vegetables. There's no set type of vegetables, just the most flavorful ones of the season.

As for the cooking method, it's not difficult to say, but there are two different ways to do it. One is to put all the ingredients into a stone pot, then grill the pot on the stove until there's a thin layer of potpourri on the bottom of the pot, while the other is to grill the pot until it's piping hot, then add the rice and vegetables.

After serving, you can add chili sauce according to your personal taste. With the addition of chili sauce, the originally light stone pot bibimbap becomes rich in flavor and aroma, and the texture becomes rich and diverse. Before serving, the rice, vegetables and sauce are stirred well with a long, shallow Korean spoon over high heat, while the stone pot makes a stirring sound and the flavors of the rice, vegetables and sauce dissipate with the hot steam.

At this point, the dishes in the stone pot have already taken on a colorful hue, and under the simultaneous seduction of color and flavor, the rice is often mouth-watering before it even enters the mouth. When savored, the special aroma of potpourri is accompanied by a mild spiciness and a light sweetness that releases in the mouth, giving it a great taste and flavor. In addition to being an iconic Korean food, stone pot bibimbap has now become a symbol of love in Korea. When lovers go to a restaurant and order bibimbap, the man has to stir the rice for his girlfriend; if she can't eat all the rice, the man has to eat the rest of the rice to represent his love for her.

The stone pot bibimbap has evolved into more than just bibimbap .......

Korean bibimbap

/art/2005-10-10/081814275.shtmlDIY Korean food stone pot bibimbap (picture)

Stone pot bibimbap

Stone pot bibimbap is one of the Korean people's very favorite home-cooked meals, the Koreans of various regions will be local ingredients, the local seasonal vegetables and rice in a stone pot. After heating, in the "ZiZi" do ring, the nutrition and delicious mix together, so that you in the oil fragrance in the rich to maintain a strong "combat power", the biggest feature "rice", even if the The biggest feature is "rice", even if it is a big stone pot full of rice, it will also let you eat to the bottom of the pot to eat all the picky eaters. The recipe is easy to follow, and everyone can make it according to their own choice of ingredients, which will make a wonderful play.

Practice:

1. Prepare steamed white rice, and then prepare the vegetables with which to mix, they are cold tender bean sprouts and bok choy, fried ferns, shredded carrots, fried minced meat (meat varieties can be selected according to their own preferences, if you use seafood there will be a more unexpected effect).

2. Fry the eggs on one side only, so that the yolks are intact and the surface is coagulated, so that they detach from the whites without breaking. Prepare two tender egg yolks.

3. Before putting the rice into the stone pot, smear a layer of sesame oil on the bottom and edges of the pot, which serves to keep the rice from sticking to the pot while adding an oil-scented flavor.

4. Prepare a small bowl of light soup to accompany the meal, when you feel that the rice is dry, you can mix it in; prepare a small dish of chili sauce, mixed in the right amount is very flavorful.

5. stone pot into the rice, and then in the surface of the fan-shaped and mixed with the vegetables, minced meat and eggs, heated when the aroma of oil Zizi sound when the end of the next, at this time, the aroma of the four overflowing, you can use chopsticks to stir so that they are mixed, the visual effect of the colorful, and in the heat of the stone pot in contact with them to increase the pleasure of your tastebuds.