Korean bibimbap

Korean bibimbap

Introduction:

"There are many ways to make Korean bibimbap. I didn't know how to make it. This one was made according to the recipe of hot sauce. After several times, I felt it was very simple and the taste was good. So I passed it on to share with you. No hot sauce, no less soy sauce, baby can eat it. My family treasure likes it."

Production steps:

Step 1: cut all kinds of ingredients for standby.

Step 2: blanch the bean sprouts and spinach in boiling water, remove and mix with sesame oil. I'd like to scald the mushrooms, too.

Step 3: put the cut cantaloupe into the pot, sprinkle a little salt and stir fry evenly.

Step 4: pour a little oil into the pot, heat it over medium heat, add carrots and stir fry for a while, then add beef mushrooms and soy sauce and stir fry.

Step 5: add a teaspoon of oil into the chili sauce, mix well, and prepare fragrant chili sauce. Finally, put the rice into the bowl, and then cover the rice with all kinds of cooked raw materials and chili sauce orderly.

Materials required:

Rice: 2 bowls

Cantaloupe: moderate

Carrot: right amount

Bean sprouts: moderate

Spinach: moderate

Mushroom: right amount

Shredded beef: 80g

Korean chili sauce: 3 tablespoons

Sesame oil: appropriate amount

Salad oil: right amount

Soy sauce: right amount

Note: the ingredients can be put as you like, the meat can be changed into pork, and the mushrooms can be changed into other mushrooms, but the flavor of the mushrooms is better. I choose the spicy sauce for a good meal. If I don't like to eat too spicy, I can put less.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy