How to make kimchi pork belly and egg bibimbap

Vegetarian dishes can also be made to taste great, for kimchi, pork belly and egg bibimbap is a very anticipated recipe. Garlic is an indispensable seasoning. Salt, olive oil and aged vinegar should be added during the production process according to personal taste. This vegetarian dish is more suitable for eating in summer, as it helps to stimulate the appetite.

1. Prepare all ingredients

2. Add a little salad oil into the pot, put the pork belly slices into the pot and stir-fry, then add a little shredded ginger, cooking wine, and light soy sauce, stir-fry until both sides are golden brown and set aside.

3. Take 40 grams of chopped kimchi and put it in a bowl for later use. Put shredded carrots, green peppers, enoki mushrooms, shiitake mushrooms, celery and purple cabbage into a pan and stir-fry until 80% cooked, then set aside.

4. Fry a soft-boiled egg in a frying pan until half-cooked.

5. Put the steamed rice into the stone pot, spread kimchi, Korean spicy sauce and other ingredients on the surface, and place a soft-boiled egg in the middle. Heat the stone pot and put the bibimbap in it, and it’s done!

Even if not for ourselves, we should still cook for the sake of our family's health. The recipe of kimchi, pork belly and scrambled egg bibimbap is simple and good for health.