Homemade Korean Bibimbap

Overview

Many years ago, when I was traveling by car in Northeast China, I went to Yanbian and ate the local bibimbap. It was really great! The dishes used for bibimbap are diverse and can be mixed and matched freely. The most important thing is the bibimbap sauce! Every store's bibimbap sauce tastes different and has different recipes. I have been missing the taste of bibimbap since I came back. So I searched for this sauce on a certain online store for a long time before I bought it. The taste was basically the same as what I had eaten back then. I will talk about the simplest and most direct method. Because I made it myself, I didn’t take many pictures, but I will describe it in full. 😂The sauce I used is from Zhenjiangyuan in Beilin District, Suihua City. I tried many places and finally found this one. The sauce is moderately spicy and can be eaten by children, and the sweetness and saltiness are just right. The homemade bibimbap sauce from our local factory in Tangshan is really not good. After all, water quality and climate vary from region to region.

Tags

• staple food
• korean food
• lunch
• dinner
• bean sprouts
• egg
• enoki mushroom
• mushrooms
• rapeseed
• rice
• spinach
• zhenjiangyuan’s bibimbap sauce
• carrot
• purple cabbage
• sesame oil

Ingredients

Steps

1. 1 Prepare the required dishes and choose according to your taste. Wash the carrots and cut them into shreds.

   

2. 2 Blanch the shiitake mushrooms, carrots, enoki mushrooms, and spinach, then put a small amount of oil in a pan, and stir-fry the other vegetables except the purple cabbage until they are cooked through.

   

3. 3 Use a small brush to apply a layer of sesame oil on and around the bottom of the stone pot. Not too much, just one layer is enough. Prevent rice from sticking to the pot.

   

4. 4 First spread the fried bean sprouts in the oiled stone pot, then put a small bowl of rice and spread it evenly. Either freshly steamed or left overnight. I used it overnight. Overnight rice can be heated before cooking. How much rice you put depends on the size of the stone pot and your appetite.

   

5. 5 Place other fried vegetables on top of the rice.

   

6. 6 After laying out the vegetables, cover the stone pot and put the whole thing on the fire to heat. Heat over low heat until there is a "sizzling" sound and then turn off the heat. Open the lid and pour on the bibimbap sauce.

   

7. 7 Finally put a fried egg on top of the sauce.

   

8. 8 Off topic: Mix the rice well before eating, and use the spicy cabbage and radish kimchi bought with the sauce, great!