Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, bibimbap korean stone pot mixed veggies over rice 韩式石锅饭. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭 is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭 is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Take 2 cups cooked multigrain rice
- Make ready half cup shredded carrot
- Get 1 cup mung bean sprouts
- Take 1 mini red bell pepper
- Get 1 cup garlic chive
- Make ready 1/2 cup bellflower roots
- Prepare 2 eggs
- Prepare 1/2 cup cured pork belly or any meat of your choice
- Make ready 2 Tsp sesame
- Get olive oil for veggies stir fry
- Prepare 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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