Does anyone know what ingredients are needed for Korean bibimbap?

Ingredients: 3 cups of rice, mountain vegetables 160g, mung bean sprouts 40g, carrots 50g, platycodon grandiflorum 40g, beef 100g, eggs 1. Seasoning: 1 tablespoon soy sauce, 2 tablespoons onion, 1 tablespoon garlic, 1 tablespoon sesame.

Exercise:

1) Cut the beef and stir fry with seasoning.

2) Cook wild vegetables, take them out and soak them in cold water to remove bitterness, then take them out and drain them, put them in a pot and stir-fry them with edible oil, and add seasonings.

3) The platycodon grandiflorum is torn into thin strips, washed with salt and seasoned with sesame oil.

4) Shred carrots, stir-fry and add seasonings.

5) blanch the mung bean sprouts and add seasoning.

6) Fry the eggs into yellow and white, and shred them.

7) After the rice is cooked, add (1) beef. After all the materials are prepared, add yellow and white eggs and sesame seeds as seasoning.

(2)

Ingredients: rice 1 cup, Adenophora adenophora 10g, Lentinus edodes 10g, bracken 10g, acorn jelly 10g, 20 spinach, 20g platycodon grandiflorum, eggs 1, sesame oil and Chili sauce.

Exercise:

1) Wash the rice and stew it in the rice cooker.

2) Boil Lentinus edodes, bracken and acorn jelly with water, fully soak Lentinus edodes and bracken, then add oil, and stir-fry in a pot for seasoning.

3) Cook the spinach and mix well.

4) Add salt to Platycodon grandiflorum, stir fry evenly, add oil and stir fry, and add seasoning.

5) Divide the Adenophora adenophora into two halves and mix the seasoning with Chili sauce.

6) Fill the bowl with rice and arrange the prepared materials.

Korea bibimbap

Exercise:

1. Prepare steamed white rice, and then prepare mixed vegetables. They are cold tender bean sprouts and vegetables, fried bracken, shredded carrots and fried minced meat (the variety of meat can be selected according to your own preferences, and seafood will have more unexpected effects).

2. Fry the egg only on one side, so that the yolk is complete and the surface is condensed, so that it can be separated from the egg white without breaking. Prepare two tender egg yolks. You can mix this tender egg yolk into the rice when you eat it. If you don't like to mix eggs, you can fry them a little harder and eat them alone. )

3. Before the rice is put into the stone pot, coat a layer of sesame oil on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the fragrance of sesame oil.

4. Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce (this kind of Korean Chili sauce is sold in all major supermarkets in Zhengzhou), which will be very tasty after proper stirring.

5. After the rice is put into the stone pot, spread the mixed vegetables, minced meat and eggs on the surface in a fan shape, and heat the back end. At this time, the fragrance is overflowing. Chopsticks can be used to mix them, and the visual effect is colorful. In their thermal contact with stone pots, it will increase your taste pleasure.

(2)

Exercise:

1. Prepare steamed white rice, and then prepare mixed vegetables. They are cold tender bean sprouts and vegetables, fried bracken, shredded carrots and fried minced meat (the variety of meat can be selected according to your own preferences, and seafood will have more unexpected effects).

2. Fry the egg only on one side, so that the yolk is complete and the surface is condensed, so that it can be separated from the egg white without breaking. Prepare two tender egg yolks.

3. Before the rice is put into the stone pot, coat a layer of sesame oil on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oil flavor.

4. Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce and mix it properly to improve the taste.

5. Put the rice into the stone pot, spread the mixed vegetables, minced meat and eggs on the surface in a fan shape, and serve when the sesame oil sizzles after heating. At this time, the fragrance is overflowing, and you can mix it with chopsticks, and the visual effect is colorful. When they are in hot contact with stone pots, your taste pleasure will increase.

Rice and vegetables are put in a clay pot, and then baked until there is a layer of crispy rice at the bottom of the pot, which is fragrant and attractive. Bibimbap, also known as "stone bowl bibimbap", is a unique rice dish in Korea.

It originated in Gwangju, South Korea, and later evolved into a representative food of South Korea. It is said that Gwangju's bibimbap is famous because it was once a tribute to China in the Korean era. At that time, under the hand-picked by Emperor China, it was difficult to spread widely.

When we talk about bibimbap, we can't help mentioning bibimbap with food and rice. Although this stone pot is called "stone pot", it is made of pottery. Thick black pottery pots can be boiled directly in the stove, and the heat preservation effect is amazing. People who chew slowly can enjoy it with peace of mind and don't have to worry about the food getting cold. What is in the famous bibimbap? The answer is not novel and special, mainly rice, meat, eggs, as well as soybean sprouts, mushrooms and various wild vegetables. The variety of vegetables is not necessarily, and it can be prepared with the most delicious seasonal vegetables in the season.

As for the cooking method, it is not difficult to say, but there are two different ways to do it. One is to put all the ingredients in a stone pot beautifully, and then take the stone pot to the stove to bake until there is a thin crust at the bottom of the pot. The other is to barbecue the stone pot until it boils, and then add rice and dishes.

After serving, you can add Chili sauce according to your personal taste. After adding Chili sauce, the original light bibimbap became rich and fragrant, and the taste became rich and varied. Before eating, stir all the rice, vegetables and sauces evenly with a long-handled iron spoon from Korea at high temperature. When stirred, the stone pot will sizzle, and the taste of rice, vegetables and sauces will also drift away with the hot air.

Bibimbap:

Ingredients: 200 grams of white rice, one egg, 40 grams of soybean sprouts, 50 grams of spinach, 4 carrots 1/,20 grams of shredded seaweed, 50 grams of Flammulina velutipes, 3 dried mushrooms, 0/0g of pickled radish1spoon (1spoon). Sesame oil 1 tablespoon (15ml), oil 1 tablespoon (15ml), Korean sweet and spicy sauce 1 tablespoon (15ml).

Exercise:

1 Wash spinach, soybean sprouts and Flammulina velutipes, blanch in boiling water, remove and drain. Peel carrots and cut them into filaments. Dried mushrooms are also cut into filaments after soaking, and pickled radishes are also cut into filaments.

2 Add proper amount of white sesame seeds to blanched spinach and Flammulina velutipes, and mix well with salt; Add shredded ginger, shredded garlic, salt and a little sesame oil to bean sprouts and mix well.

Add a little oil to the wok, add shredded carrots and mushrooms and stir-fry until fragrant, then add the remaining oil, beat in the eggs and fry them into poached eggs for later use.

4 evenly spread sesame oil on the inner wall of the stone pot and heat it on the fire. When the sesame oil bubbles, white rice is added, and spinach, bean sprouts, Flammulina velutipes, shredded mushrooms, shredded carrots, shredded pickled radishes and shredded seaweed are spread on the surface of the white rice in a fan shape. Finally, put the poached eggs in the middle, and leave the fire after the rice at the bottom of the pot is slightly cooked into a crispy rice.

5 Serve with Korean sweet and spicy sauce before eating and stir well.