ID: 3b6e7712...
This recipe guides you through making two beloved versions of the Korean mixed rice dish, Bibimbap. You'll learn to prepare a variety of colorful, seasoned vegetables and savory beef to create both the classic Bibimbap and the Dolsot Bibimbap, which is famous for its sizzling hot stone pot and delicious crispy rice layer at the bottom.
等待影片載入...
Julienne radish, zucchini, and carrots. Blanch spinach and bean sprouts. → Marinate and stir-fry the beef. Season the radish, spinach, and bean sprouts in separate bowls. → Fry two eggs sunny-side up. → For Dolsot Bibimbap, coat a stone pot with sesame oil, add rice, arrange all toppings and the egg, then heat on low for 5-10 minutes. → Serve hot with a drizzle of sesame oil and gochujang (red pepper paste) on the side.
Julienne radish, zucchini, and carrots. Blanch spinach and bean sprouts. → Marinate and stir-fry the beef. Season the radish, spinach, and bean sprouts in separate bowls. → Fry two eggs sunny-side up. → For Dolsot Bibimbap, coat a stone pot with sesame oil, add rice, arrange all toppings and the egg, then heat on low for 5-10 minutes. → Serve hot with a drizzle of sesame oil and gochujang (red pepper paste) on the side.
正在分析烹飪步驟...
The primary difference between regular Bibimbap and Dolsot Bibimbap is the use of a hot stone pot, which creates a desirable crispy rice crust (nurungji) at the bottom.
For crunchier bean sprouts, rinse them in cold water immediately after blanching to stop the cooking process.
Heating the stone pot for 10 minutes on low heat instead of 5 will result in a more pronounced and crispy rice crust.
The seasoning for the vegetable side dishes is very similar, making preparation efficient. You can adjust the amount of garlic and salt to your preference.
請登入以加入討論並賺取 XP！
載入評論中...