Korean bibimbap

Korean bibimbap

Introduction:

Production steps:

Materials required:

Japonica rice: 450g (21 / 2 cup)

Water: 600g (3 cups)

Pumpkin: 300g

Salt: 2g (1 / 2 tsp)

Platycodon grandiflorum: 200g (peeled)

Beef: (rump) 120g

Soy sauce: 18G (1tsp)

Sugar: 6G (1 / 2 tbsp)

Scallion: 9g (2 tsp)

Mashed garlic: 5.5G (1 tsp)

Sesame salt: 2g (1 tsp)

Pepper: 0.3g (1 / 8 TSP)

Sesame oil: 4G (1 tsp)

Pteridium aquilinum: 200g

Egg: 120g (2 pieces)

Kelp: 3G

Edible oil: 26G (2 tbsp)

Stir fried chili sauce: right amount

Chili sauce: 95g (5 tbsp)

Minced beef: 20g

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: spiced