Hi, I am Marie. Today, we’re going to prepare bibimbap korean stone pot mixed veggies over rice 韩式石锅饭 recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭 Recipe
Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭 is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭 is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have bibimbap korean stone pot mixed veggies over rice 韩式石锅饭 using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭:
- Get 2 cups cooked multigrain rice
- Prepare half cup shredded carrot
- Get 1 cup mung bean sprouts
- Prepare 1 mini red bell pepper
- Take 1 cup garlic chive
- Make ready 1/2 cup bellflower roots
- Take 2 eggs
- Get 1/2 cup cured belly or any meat of your choice
- Take 2 Tsp sesame
- Make ready olive oil for veggies stir fry
- Take 3 clove minced garlic
Steps to make Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭:
- Sauté all veggies one by one in oil and season with salt and minced garlic.
- Cook sprouted multigrain rice (2~3 days ahead) in a rice cooker using brown rice function.
- In a Korean stoneware, drizzle a little bit sesame oil at the bottom. Layer in multigrain rice and cooked veggies. Top with a very raw sunrise egg. Place the lid on. Cook on a stovetop using very low heat until the bottom are crispy (indicated by the sizzling sound) but the egg yolk is not set yet.
- Place a tablespoon of Korean hot pepper paste on top. Mix everything well with a spoon before enjoying.
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