Butter jangjorim bibimbap, making it more delicious with spicy d
Last time, I taught you how to season daikon with crunchy texture, and today I will introduce you to making butter jangjorim bibimbap using daikon daikon and jangjorim. It's not hard to make it similar to School de St's Butter Jangjorim Bibimbap.
2 serving
Within 30 minutes
elin
Ingredients
  • dried radish
    1handful
  • Butter
    1TS
  • instant rice
    1.5bowl
  • Braised in soy sauce
    suitably
  • Eggs
    2piece
  • Milk
    2spoon
Cooking Steps
STEP 1/5
Cover pan with canola oil and spread cold rice.
I pressed it for about 10 minutes on a 6-7 induction heat.
STEP 2/5
Put the rice in a circle in the middle,
Put a tablespoon of butter on top, please.
STEP 3/5
Mix 2 eggs + 2 spoons of milk well and surround the edge of the pan.
It's good to mix eggs and fresh cream and cover it, but if you don't have whipped cream, you can add milk.
STEP 4/5
Tear the jangjorim into small pieces and put it around the edge of the rice. Put the seasoned dried radish on top of it.
STEP 5/5
If the egg is cooked to a certain extent, turn off the heat and mix it :)
I seasoned it with the sauce that comes out when it's seasoned. If it's bland, you can mix rice with soy sauce or add more soy sauce.
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