Korea's Famous Bibimbap Dish Recipe

Materials

• 1 Water Glass Rice
• 2 Cups of Water
• 2 eggs
• 1 Carrot, cut into strips
• 1 Pumpkin, cut into strips
• 2 Onions, Thinly sliced ​​(in the shape of a half moon)
• ½ Bunch Spinach, Washed
• ½ Tablespoon Sunflower Oil
• ½ Tablespoon of Sesame Oil
• 1 Tablespoon of Hot Pepper Paste
• 1 Teaspoon Garlic Paste
• Salt

Fabrication

1. Wash the rice thoroughly with the help of a strainer and drain the water. Transfer the washed rice to a pan and add the water. Let the water boil over high heat. When the water starts to boil, close the lid of the pot and cook for 10-15 minutes on low heat. When the rice has absorbed the water, remove the pot from the stove and let it brew without opening the lid.

2. Heat the sunflower oil in a wok pan. Add the onions, zucchini and grated carrots and cook for about 8-10 minutes. While roasting vegetables, add 1/2 teaspoon of salt.

3. Add spinach to boiling water in a pot and boil for 1 minute. Drain the water and squeeze well with your hand to extract the juice from the spinach. In a bowl, mix the spinach well with garlic paste, a pinch of salt and a little sesame oil.

4. Add the roasted vegetables, spinach, chilli paste and 1/2 tablespoon of sesame oil over the rice. Mix all the ingredients well. Break the eggs in a lightly greased pan and cook until the egg whites are cooked for about 2-3 minutes. Finally, add the cooked eggs to the rice and mix all the ingredients thoroughly once again. Optionally, you can serve the eggs on the rice you take on the serving plate.

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