Stone pot bibimbap - quick version
Overview
We usually order bibimbap in Korean restaurants. In fact, bibimbap in Korea is just like when we are too lazy to cook and just have leftover rice at home, we just stir-fry it. So, essentially, the ingredients used are convenient and easily available. But Xi'er is a beauty-conscious person, so she chose a few side dishes with beautiful colors, hehe.
Tags
Ingredients
Steps
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Cut carrots, mushrooms, and onions into shreds and set aside. The shredded pork used by Xi'er has been oiled in advance. It doesn’t matter if you don’t have it on hand. Cut the beef into shreds and marinate it with pepper, cooking wine, and light soy sauce, and then add a little starch for sizing. (If you’re too lazy to marinate the meat, just cut some sausage. Ham or bacon will do.)
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Korean garlic chili sauce can be prepared with Sprite. If you don’t have Sprite, you can use Ceylon black tea with a little sugar. There is no Ceylon black tea, it is directly mixed with water and sugar.
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When making bibimbap, in order to present a beautiful plate, the side dishes must be fried in the same way. Is it troublesome? The universal electric pancake pan is here - open the pan and brush it with oil, put in the shredded pork, shredded mushrooms, carrots, and onions respectively. After frying for a while, sprinkle a little salt on each. In addition to the salt, add a little black pepper to the onion shreds.
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Brush sesame oil on the stone pot, add rice, do not press it with a spoon, make it loose.
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Arrange the fried side dishes on the rice and blanch the spinach in water.
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Fry a sunny-side-up egg in an electric pan. Don't let the egg yolk solidify, so the mixed rice will be very fragrant.
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Add the fried eggs and the prepared hot sauce to the stone pot, put the pot on the gas stove and turn on low heat until you hear a sizzling sound and then heat it for 30 seconds.
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Mix all the ingredients and enjoy!
