Bibimbap is one of the representative foods in Korea, and it is also one of the home-cooked meals that Koreans like very much. Koreans in various regions will use local materials, heat local seasonal vegetables and rice with stone pots, and mix nutrition and delicacy in the sound of "zi zi". The biggest feature is "eating". Even if a big stone pot is full of rice, you will be picky about food until the bottom of the pot is completely eaten. How about Korean bibimbap? How to make Korean bibimbap delicious? How to make authentic Korean bibimbap? Let's learn more about how to make Korean bibimbap.

Authentic Korean bibimbap practice

Recipe ingredients:

Pteridium aquilinum, leek, bean sprouts, spicy cabbage (that is, spherical lettuce, which is characterized by tenderness and crispness), meat, a raw egg, Korean hot sauce, miso sauce (miso sauce is not allowed), sugar, sesame seeds and chicken essence juice.

Production method:

1. Blanch bracken with boiling water, or blanch it if necessary. Cut the leek into sections, blanch the bean sprouts with boiling water, shred or finely chop the spicy cabbage, and shred or slice the meat;

2. Stir-fry shredded pork, three spoonfuls of miso sauce, half a spoonful of Korean hot sauce and half a spoonful of chicken essence juice into sauce shredded pork;

3. Heat the oil slightly, and the amount will be subject to spreading it at the bottom of the pot. Beat in raw eggs and fry them. After the lower surface is formed, immediately cover the lid and turn off the fire, so that the surface of the egg can be smothered with the waste heat in the pot, but the inside is still soup, and bibimbap is the most suitable;

4. Add bracken and sesame seeds, and spread a layer of spicy cabbage at the bottom of the bowl. Being thin is enough. Fill the rice, the height is about one centimeter away from the edge of the bowl, leaving room for spreading vegetables;

5. Cover the rice with a thin layer of spicy cabbage, and then sprinkle leeks, bean sprouts, bracken, shredded pork with sauce and spicy cabbage on it according to the pattern of petals. The flower heart in the middle is a spoonful of Korean hot sauce. Put the Korean hot sauce in the middle, cover with eggs, add two spoonfuls of chicken essence juice, and you can serve authentic Korean bibimbap. [Dining area]

6. Stir well and serve.

Korean stone pot squid bibimbap method

Recipe ingredients:

Two fresh squid, green pepper, carrot, garlic, sugar, soy sauce, salt, Korean hot sauce, rice and an egg.

Production method:

1. Clean the fresh squid, cut it into pieces, and then fry it in the pot until the water comes out. Remember to fire squid first, because squid will come out of water, and if it is fried with vegetables, it will affect the taste. After frying, put it on a plate and pour out the fried water in the pot.

2. Shred green peppers and carrots, blanched in boiling water, and chopped garlic;

3. Stir-fry minced garlic in an oil pan, then stir-fry green pepper, shredded carrot and shredded squid, then stir-fry white sugar, soy sauce (with a little coloring) and salt, and finally stir-fry Korean hot sauce together. If it is too dry, add a little water;

4. Serve the dishes and mix them with the rice. According to the taste, you can add some Korean hot sauce to the rice, fry a half-cooked egg, mix it together and serve it with squid bibimbap.

Tips:

1. Use fresh squid, squid is not delicious in water, and squid must not be fried with vegetables, because too much water will affect the taste, so it must be fried first;

2. Put less soy sauce and color it.

Don't put too much sugar, just make your own taste.

South Korea's bibimbap practice is in Quanzhou

Soybean sprouts are the most important in the whole state of bibimbap. Legend has it that the former governor of Quanzhou cured Quanzhou's endemic diseases with soybean sprouts, and soybean sprouts never left the table again. Its characteristic is that it is made of mouse-eye beans produced in the forest and soaked in good water. Even if it is cooked for a long time, the texture is good. Boil it in tauren soup, and put bean sprouts in the stew. Put raw egg yolk on bibimbap and eat it with bean sprout soup.

Cook in stock, and add beef, bean sprouts, spinach, chrysanthemum, bracken, platycodon grandiflorum, cress, mushrooms, etc. Put it on top and eat it with hot sauce. It's Jeolla-do's local food, with gorgeous colors and tastes. Chrysanthemum morifolium is rich in calcium and vitamin A. Eating a dish of chrysanthemum morifolium can also absorb the calcium needed for one day.

Recipe ingredients:

Rice (4 cups of rice and 4.5 cups of broth), beef 600g, sesame oil 100g, bean jelly 50g, pine nuts 1 tbsp, malt Chili sauce 5tbsp, miscellaneous vegetables (soybean sprouts 150g, mung bean sprouts 100g, spinach/kloc).

Production method:

1. Cook the steak and meat, let it cool, remove the oil, put the rice into the broth to harden the rice, stir it with sesame oil while it is hot, or cook the ordinary rice and fry it with coriander oil;

2. Cook bean sprouts, mung bean sprouts and cress, mix well with sesame oil and clear sauce, marinate platycodon grandiflorum with salt, wash and stir fry, and stir fry bracken after cooking;

3. Cut beef into shreds, and mix with sauce to make raw shredded pork;

4. Slice the bean jelly and fry the eggs into yellow and white shreds;

5. Put the rice in a bowl, put all kinds of colors on it, and put the malt Chili sauce in a small bowl;

6. bibimbap should be accompanied by bean sprout soup. When cooking soup, first boil the water for a while, put the bean sprouts on the pot cover and cook for about 5 minutes, then add 4-5 cups of water and add salt to taste. Finally, add chopped garlic and chopped onion and cook in a bowl for a while.

Cooking skills:

You should cook it with the soup that boiled the cow's head, but because the cow's head is too expensive, you can cook it with the soup of the cow's bone.

Kimchi bibimbap

Recipe ingredients:

Ingredients: 3 slices of beef, appropriate amount of sweet and spicy celery, 70g of spinach, 2 tablespoons of spicy pickles, poached eggs 1 bowl, white rice 1 bowl, a little sesame, minced garlic 1 spoon; Seasoning: a. spicy bean paste 1 tbsp, sugar 1 tbsp, b. salt 1/3 tbsp, sugar 1/3 tbsp, c. soy sauce 1/2 tbsp, sugar 1.

Production method:

1. Slice tempura and celery, put them in an oil pan, add seasoning A, stir well, and take them out of the pan;

2. Cut the spinach into sections, saute the minced garlic, add seasoning B, stir evenly, and take out the pot;

3. take the oil pan, fry the beef slices, season with seasoning c, and cook.

I think the most important thing in Korean bibimbap is korean chili sauce. The ingredients in it are simple. You can put bean sprouts, bracken, platycodon grandiflorum, mushrooms, melon slices, carrots and so on. These dishes are all ready. Copy them with water. You can also put your favorite dishes in, find a big bowl, put rice under it and vegetables on it, which is very beautiful. If you eat it yourself, it doesn't matter what you like.