Lamb Bibimbap
Overview
This is a staple food that is both a rice and a dish. The rice absorbs the mutton soup and becomes fragrant. Hot, fragrant rice, a bowl of clear soup, and a plate of refreshing side dishes are enough.
Tags
Ingredients
Steps
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Wash the rice 1-2 times, add 2 grams of salt, and pour in water to soak (the amount of water is the same as that used to simmer rice).
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While soaking the rice, prepare other ingredients, wash the mutton and vegetables.
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Cut the mutton into larger pieces quickly, put it into a container and pour boiling water into it and blanch it for a while (similar to blanching). When it is not hot, take it out and squeeze out the water.
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Cut the beans into 2-3cm sections, cut the dried tofu, green radish, potatoes and onions into 1.5-2cm pieces respectively, cut the green onions into small rings, and slice the ginger (easy to pick out when eating).
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Add water to a pot and bring to a boil, blanch the radish (just blanch it slightly to remove some of the spiciness), remove and set aside.
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Heat the wok over medium to high heat. When the oil is 70% hot, add the onion and ginger. Use a spatula to break up the meat. Add the mutton. Stir to release the steam. Add half a tablespoon of light soy sauce and stir-fry a few times.
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Add the beans and stir-fry until the beans change color.
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Add potatoes and dried tofu and stir-fry.
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Add the remaining light soy sauce, sugar, and salt (add only the amount of salt used for vegetables) and stir-fry evenly.
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Add onions and stir-fry, add a little chicken essence and stir-fry evenly.
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Put half of the fried vegetables into the rice cooker.
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Add the rice and soaking water, spread the rice evenly, then add the remaining vegetables and spread it out, cover the pot and steam the rice. While steaming the rice, you can cook a bowl of clear soup and prepare a plate of refreshing side dishes to go with it. (Sour, spicy and kimchi flavors are recommended for side dishes)
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Serving bowl.
