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 is me again, Dan, welcome to our 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. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. 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 cook that.

The ingredients needed to make Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭:
  1. Take 2 cups cooked multigrain rice
  2. Prepare half cup shredded carrot
  3. Prepare 1 cup mung bean sprouts
  4. Prepare 1 mini red bell pepper
  5. Take 1 cup garlic chive
  6. Get 1/2 cup bellflower roots
  7. Take 2 eggs
  8. Get 1/2 cup cured pork belly or any meat of your choice
  9. Get 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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