Korean Octopus bibimbap

Korean Octopus bibimbap

Introduction:

"My favorite Octopus bibimbap can also be made into Octopus noodles."

Production steps:

Step 1: wash the octopus with salt water (until there is no foam). Heat the octopus in boiling water and keep it dry. Heat the oil over high heat. When it is 50% hot, add shredded green onion, minced ginger and minced garlic to stir fry until fragrant. Then add octopus, stir fry a few times, add chili sauce, cooking wine, salt, stir fry a few times, add a little starch, thicken, out of the pot point sesame oil, Sheng into a bowl. (sprinkle with sesame seeds)

Step 2: grab the rice with rice wine, soy sauce and salt; blanch the carrot, cabbage, cabbage and bean sprouts in salt water; pour a little sesame oil into the pan, stir fry with chili sauce and sugar, and cool for use; evenly coat sesame oil on the inner wall of the stone pot, press the rice into the stone pot, and spread the prepared dishes.

Step 3: finally, spread the fried octopus, sprinkle with laver (or seaweed), and it's done.

Materials required:

Octopus: 400g

Chives: two

Garlic: three petals

Ginger: 2 tablets

Egg: 1

Bean sprouts: moderate

Lettuce: moderate

Pakchoi and laver: moderate amount

Carrot: right amount

Sesame: right amount

Garlic: right amount

Starch: right amount

Korean chili sauce: right amount

Rice wine: moderate

Sesame oil: appropriate amount

Soy sauce: right amount

Note: Octopus bibimbap is actually Korean bibimbap with spicy fried octopus and laver

Production difficulty: ordinary

Process: casserole

Production time: 20 minutes

Taste: Original