How to make stone pot bibimbap

Posted in Chinese cuisine

  • Stone Pot How to make bibimbap: 1

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    Ingredients required: rice, carrots, soybean sprouts, spinach, sterile eggs, Korean hot sauce.

  • Stone Pot How to make bibimbap: 2

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    Remove the roots of the soybean sprouts and blanch them in water for about three minutes.

  • Stone Pot How to make bibimbap: 3

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    Let cool and squeeze out the water, season with a little salt and sesame oil and mix well (if you like MSG, you can add some MSG).

  • Stone Pot mixRice making steps: 4

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    Cut spinach into sections and blanch (put a little salt and oil in the water).

  • Stone Pot How to make bibimbap: 5

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    Let cool to squeeze out the water, add a little salt and sesame oil to taste and mix well (you can add MSG, I didn’t).

  • Stone Pot How to make bibimbap: 6

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    Grate the carrots, fry until soft, sprinkle with a little salt and black pepper to taste.

  • Stone Pot How to make bibimbap: 7

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    The sterile eggs are ready to be fried and set.

  • Steps to make bibimbap: 8

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    Brush the walls of a stone pot or casserole with sesame oil.

  • Stone Pot How to make bibimbap: 9

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    Pour in the rice.

  • Stone Pot How to make bibimbap: 10

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    Lay out the side dishes.

  • Stone Pot How to make bibimbap: 11

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    Put the fried eggs on top.

  • Steps to make bibimbap: 12

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    Finally, add an appropriate amount of Korean hot sauce.

  • Stone Pot How to make bibimbap: 13

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    Turn on the minimum heat and wait for a sizzling sound to appear for 1-2 minutes.

  • Stone Pot How to make bibimbap: 14

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    You don’t have to go to Yanji or South Korea to eat authentic Korean food.

  • Stone Pot How to make bibimbap: 15

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    Spicy, delicious, simple and quick.

Tips

1. Be careful when blanching soybean sprouts. Three minutes is a guideline. Taste the bean sprouts heads to make sure there is no beany smell at all.
2. When mixing side dishes, just add a little bit of salt and sesame oil to adjust the base flavor. Do not adjust to normal taste. The main seasoning is chili sauce.
3. It is best to use sterile eggs.
4. It is best to use a stone pot or casserole to make this delicacy. If not, you can use other pots, or use a larger bowl without reheating.
5. When reheating, be sure to set the minimum heat to avoid burning the pot. No more than two minutes.
6. When adding the hot sauce at the end, add it according to your own taste. Don’t put too much at one time. If you add less, you can add more until it suits your taste.
7. You can mix and match side dishes as you like, but it’s best not to lack the soybean sprouts.