Korean bibimbap~
When it’s cold, you have to eat it hot~ When you put the bibimbap on the fire, you will feel warm when you listen to the sizzling sound~ “Stone pot bibimbap”, also known as “Korean bibimbap” and “stone bowl bibimbap”, is a rice dish unique to South Korea and Heilongjiang, Jilin and Liaoning in Northeast China. It originated in Jeonju, South Korea, and later evolved into a representative food of Korea. The stone pot bibimbap in Jeonju, South Korea is famous, and the bibimbap contains the principle of “five elements, five organs and five colors”. Put rice and dishes in the stone pot, and then bake until there is a layer of pot at the bottom of the pot, the aroma is attractive, the stone pot is made of pottery, and the heavy black clay pot can be directly taken to the stove to cook, and the heat preservation effect is good. People who chew slowly can enjoy it with peace of mind without fear of the food getting cold. The ingredients of bibimbap are not new and special, mainly rice, meat, eggs, as well as soybean sprouts, mushrooms and various wild vegetables, the type of dishes is not fixed, and the seasonal vegetables that are the most suitable for the season can be mixed. After the bibimbap is served, you can add chili sauce according to your personal taste, and before eating, you should use a Korean iron spoon with a long handle and a shallow spoon to stir the rice, vegetables, and sauces evenly. At this time, the dishes in the stone pot have shown colorful colors, and under the seduction of color and fragrance at the same time, often the rice is already salivating before it is eaten. When savored carefully, the special pot aroma is released in the mouth with mild spiciness and a hint of sweetness, and the taste and flavor are very good.
How to make bibimbap
Step 1
First, prepare the vegetables you want to put on it~
Step 2
Wash and shred.
Step 3
Blanch fungus, enoki mushrooms, shiitake mushrooms, bean sprouts. Blanch separately and then fish them out separately, and it will be more convenient when you put them on the end.
Step 4
The carrots are also blanched.
Step 5
Pour some sesame oil into the casserole.
Step 6
Smooth with a brush.
Step 7
Because I didn’t want to eat raw, I fried an egg, using an electric baking pan, in fact, as long as it was a frying pan, the pot was hot, put some oil, and then beat the egg on, then turned off the heat and sprinkled some water next to the egg.
Step 8
Then find a lid and snap it on the egg, and the egg can be stewed. If you want soft-boiled eggs, you can simmer them for a while.
Step 9
Put the rice in the pan and flatten.
Step 10
Then stack the vegetables, cut the edges of the egg into a circle and place it in the middle. Then sprinkle with sautéed white sesame seeds.
Step 11
Put the pot back on the fire and heat it over low heat, turn off the heat when you hear a sizzling sound, and if you like the pot to burn a little, you can extend the time appropriately. It is said that the stone pot is the safest to heat in the oven, if there is no oven, it is recommended that you cook porridge after maintenance, so that it is good for the stone pot, anyway, the well-maintained stone pot will become very smooth. If you use it in the future, you should also pay attention to it, do not heat it on the fire if the water in the stone pot is not dry, and wait for the stone pot to cool down naturally before soaking and washing, and do not turn on the fire when using it in the future.
Step 12
Dilute the Korean hot sauce or bibimbap sauce with a little Sprite, if not, you can use apple juice, apple cider vinegar instead, if it really doesn’t work, use water… Then add a little salt to taste according to your taste, mix it into the rice and you can start~ Be careful of the hot stone pot~ It’s great with side dishes~
Step 13
Halfway through eating, I remembered to take a picture~
Cooking tips for bibimbap