Korean bibimbap
| Rice Serves 1 | Minced beef 40g |
| Fresh mushrooms 2 pcs (20g) | Pleurotus eryngii 30g |
| Carrot 50g | Spinach 2 trees |
| Fungus (soaked) 20g | Spicy cabbage 50g |
| Eggs 1 | Oil 10g |
| Cooking wine 5g | Light soy sauce 10g |
| Korean chili sauce 20g | Lemon juice 1/4 pieces |
| Cooked white sesame seeds appropriate amount |
Step 1
Prepare all the ingredients, You can also choose your favorite varieties of vegetables and meat.
Step 2
Stir-fry the minced beef in oil, add cooking wine and light soy sauce, stir-fry until crispy and fragrant, set aside.
Step 3
Cut fresh shiitake mushrooms into thin slices and set aside; cut king oyster mushrooms and carrots into thin strips and set aside.
Step 4
Blanch it in boiling water, take it out and let it dry until it reaches operating temperature, and pinch off the excess water with your hands.
Step 5
Blanch the spinach and fungus in boiling water, cut the fungus into thin strips, dry the spinach until it reaches operating temperature, pinch off the water with your hands, and cut into 2 cm pieces.
Step 6
All vegetables and meats are placed into small balls around the rice and sprinkled with cooked white sesame seeds.
Step 7
Fry the eggs until half-cooked and place them on the rice. Stir the lemon juice and Korean chili sauce evenly and pour it on the rice.
Step 8
Crush the eggs with a spoon and stir vigorously.
Step 9
Mix well and start! Korean bibimbap cooking tipsRemarks: Taking water as an example, 5g=5ml=1 teaspoon=1 small spoon
