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The ingredients needed to cook Bibimbap Korean stone pot mixed veggies over rice 韩式石锅饭:
- Take 2 cups cooked multigrain rice
- You need half cup shredded carrot
- Prepare 1 cup mung bean sprouts
- Prepare 1 mini red bell pepper
- Provide 1 cup garlic chive
- Provide 1/2 cup bellflower roots
- Get 2 eggs
- Get 1/2 cup cured pork belly or any meat of your choice
- Prepare 2 Tsp sesame
- Use olive oil for veggies stir fry
- Prepare 3 clove minced garlic
Instructions 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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