Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭
Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, bibimbap korean stone pot mixed veggies over rice 韩式石锅饭. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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To get started with this recipe, we must first prepare a few ingredients. 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 cook that.

The ingredients needed to make Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭:
  1. Prepare 2 cups cooked multigrain rice
  2. Make ready half cup shredded carrot
  3. Make ready 1 cup mung bean sprouts
  4. Take 1 mini red bell pepper
  5. Get 1 cup garlic chive
  6. Make ready 1/2 cup bellflower roots
  7. Make ready 2 eggs
  8. Make ready 1/2 cup cured pork belly or any meat of your choice
  9. Make ready 2 Tsp sesame
  10. Make ready olive oil for veggies stir fry
  11. Make ready 3 clove minced garlic
Instructions to make Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭:
  1. Sauté all veggies one by one in oil and season with salt and minced garlic.
  2. Cook sprouted multigrain rice (2~3 days ahead) in a rice cooker using brown rice function.
  3. 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.
  4. Place a tablespoon of Korean hot pepper paste on top. Mix everything well with a spoon before enjoying.

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