shiitake (Lentinus edodes), an edible mushroom
Sprite (soft drink)
Ching Ching Yuen Hot Sauce
Pork Belly (I’ve never made it before, so let’s write about it)
green onions, ginger and garlic
How to make Korean style bibimbap
Shredded carrots, zucchini, and mushrooms. Spinach cut into segments. Bean sprouts ready. Sliced pork. Onion, ginger and garlic sliced.
Add a spoonful of wine, a spoonful of soy sauce, a spoonful of sugar, onion, ginger and garlic and stir-fry until golden brown, then skim off the onion, ginger and garlic and reserve.
Stir fry the carrots in oil, add zucchini and mushroom shreds, add a small spoon of salt. Blanch the bean sprouts and spinach to break the water. Remove from heat and set aside.
Mix the rice sauce. Mix two tablespoons of Pure Garden Hot Sauce, one tablespoon of sesame oil, two tablespoons of Sprite and some cooked white sesame seeds.
When the rice is cooked, pour the rice into a small brass pot, add the vegetables, remove the bag of kimchi, squeeze half of the kimchi, pour the sauce into the pot, mix well and fry two runny eggs on top.