Exclusive Stone Pot Bibimbap

Name: Exclusive Stone Pot Bibimbap
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: to taste rice; to taste Spinach; 1/2 piece Carrot; a little Soybean sprouts; 1 piece Sterile eggs; a little Salt; to taste Sesame oil; to taste Korean spicy sauce; a little Crushed black pepper

Korean stone-pot bibimbap arranging seasoned spinach, soybean sprouts and carrot over rice with a raw egg and gochujang, mixed hot for spicy, nutty, sizzling comfort.

10 minNewEasy Staple Food Clay Pot Fragrant Spicy

Instructions

1
Ingredients needed: rice, carrots, soybean sprouts, spinach, sterile eggs, Korean chili paste.
2
Trim the roots of the soybean sprouts and blanch them for about three minutes.
3
After draining the water, season with a little salt and sesame oil and mix well (if you like MSG, you can add a little MSG).
4
Cut the spinach into sections and blanch it (add a little salt and oil to the water).
5
Squeeze out the water after chilling, then mix with a little salt and sesame oil for basic seasoning (you can add MSG, I didn't).
6
Grate the carrot, fry until soft, and sprinkle a little salt and crushed black pepper to season the base flavor.
7
Just cook the sterilized eggs in a pan until set.
8
Stone pot or earthenware pot, brush the four walls with sesame oil.
9
Pour in the rice.
10
Lay out the side dishes.
11
Place the fried egg on top.
12
Finally, add an appropriate amount of Korean-style chili paste.
13
Turn on the lowest heat, and wait for a sizzling sound for 1–2 minutes.
14
You can enjoy authentic Korean cuisine without going to Yanji or even Korea.
15
Fragrant, spicy, and delicious; simple and quick.