Health benefits
Pork belly: Nourishes yin
Carrot: Promotes blood circulation and removes blood stasis
Enoki mushroom: Promotes blood circulation and removes blood stasis
Ingredients
Korean cut kimchi ( 40g ) | Pork belly ( 250g ) |
Cooked rice ( a bowl ) | Carrots ( appropriate amount ) |
Enoki mushroom ( appropriate amount ) | Shiitake mushrooms (appropriate amount) |
Green pepper (appropriate amount) | Cucumber ( appropriate amount ) |
Purple cabbage ( Appropriate amount ) | celery ( appropriate amount ) |
Egg (One) | Korean hot sauce ( 15g ) |
Ginger ( 15g ) | Light soy sauce ( 10ml ) |
Cooking wine ( 10ml ) | Salad oil ( 30g ) |
How to make kimchi, pork belly and talc pot bibimbap
1.Prepare all ingredients
2. Take 40 grams of cut kimchi and put it in a bowl for later use.Add the shredded carrots, green peppers, enoki mushrooms, shiitake mushrooms, celery, and purple cabbage to the oil pan and stir-fry until medium-cooked and set aside.
3. Put a little salad oil in the pot and put the pork belly slices Stir-fry in the pot, then add a little shredded ginger, cooking wine, and light soy sauce, stir-fry until both sides are golden brown, and set aside.
4. Fry a soft-boiled egg in a pan until half-cooked That's it.
5.Put the steamed cooked rice into the stone pot and place it on the surface Place kimchi, Korean chili sauce and other ingredients mixed with them, and place a soft-boiled egg in the middle.Heat the stone pot and remove it, and the bibimbap is done!
Tips
1.Vegetables should not be overcooked, otherwise they will not look good when served on the plate.The cucumber slices do not need to be stir-fried in the pan, they are just for decoration.
2.The eggs cannot be fried until they are fully cooked.
3.There is no need to add salt to the bibimbap because the salt in the kimchi and Korean hot sauce is enough.
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