Korean-style stone pot bibimbap
Korean stone-pot bibimbap with sesame-oiled rice topped by seasoned blanched vegetables and velveted shredded pork, sizzled over flame to create a crackly golden rice crust.
Instructions
- 1
Shred the carrots and cucumbers, cut the spinach into sections, and slice the shiitake mushrooms. Blanch the bean sprouts and shiitake mushrooms and set aside.
- 2
Cut the tenderloin into thin strips, add salt, starch, and light soy sauce, and mix evenly.
- 3
Heat oil in a pan and stir-fry until cooked, then set aside.
- 4
Spread a layer of sesame oil on the bottom of the pot, lay the rice on top, and drizzle with ketchup.
- 5
Place the blanched ingredients on the upper layer, turn on the gas stove to medium heat, and wait until you hear the sizzling sound from the bottom of the pot. If you want crispy rice at the bottom, you can cook it a little longer.
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Ingredients
Main Ingredients
- riceto taste
- Egg1 piece
- Bean sproutsto taste
- Carrot1/2 piece
- Cucumber1/2 piece
- shiitake mushroomto taste
- Vegetablesto taste
- pork tenderlointo taste
Seasonings
- Sesame oilto taste
Auxiliary Ingredients
- chopped green onionsa pinch