Bibimbap

Overview

Today I want to make bibimbap, made with Northeastern rice. The rice steamed in the rice cooker is chewy and chewy, with distinct grains. It is paired with mushrooms and vegetables, and some braised pork and eggs. The vegetables are rich and nutritious. One pot of rice will make you full.

Tags

• staple food
• home cooking
• foreign cuisine
• old man
• korean food
• fast food
• lunch
• asparagus
• braised pork
• cabbage
• egg
• king oyster mushroom
• korean chili
• northeast rice
• onions
• carrot
• purple cabbage

Ingredients

Steps

1. 1 Wash the rice and pour it into the rice cooker

   

2. 2 Choose short-grain rice, choose standard taste and cooking method,

   

3. 3 There is no crispy rice on the bottom of the steamed rice pot, so it is suitable for bibimbap or side dishes.

   

4. 4 Shred onions, purple cabbage, cabbage, and carrots

   

5. 5 Cut asparagus into sections, slice braised pork, and cut king oyster mushrooms into strips

   

6. 6 Blanch the asparagus separately until cooked

   

7. 7 Then blanch purple cabbage, cabbage, and carrots until cooked

   

8. 8 I don't like raw eggs, so I fried them too.

   

9. 9 Put a small amount of oil in the wok, add king oyster mushrooms, stir-fry out the water and stir-fry until fragrant

   

10. 10 Put a small amount of oil in the wok, add king oyster mushrooms, stir-fry out the water and stir-fry until fragrant

    

11. 11 Put the rice into a stone pot (I use a ceramic pot that can withstand dry heating), and put the prepared ingredients on top of the rice,

    

12. 12 Cover the lid, put it on the fire and heat it over low heat until there is a sizzling sound in the pot, then turn off the heat.

    

13. 13 Remove the heated rice from the heat and add Korean chili sauce according to personal taste,

    

14. 14 Put the eggs on top, mix well and enjoy