A bowl of rice, cheonggukjang, barley bibimbap
A bowl of rice, Cheonggukjang barley bibimbap When your taste buds are low and you don't like rice, a bowl of rice is the best. If you cook barley rice with a pressure rice cooker, boil the cheonggukjang tightly, prepare the vegetables in the refrigerator, and add an egg pancake, the delicious cheonggukjang barley bibimbap is completed.
1 serving
Within 30 minutes
저녁노을
Ingredients
  • Potato
    1ea
  • onion
    1/2ea
  • Pumpkin
    1/4ea
  • chili
    1ea
  • Scallions
    3ea
  • anchovy broth
    3cup
  • Cheonggukjang
    100g
  • Tofu
    1/2piece
  • salted anchovies
    1spoon
  • Garlic
    little
  • instant rice
    2/3bowl
  • Eggs
    1ea
  • Seasoned vegetables
  • Cheonggukjang
    little
  • sesame salt
    little
  • Sesame oil
    little
Cooking Steps
STEP 1/6
1. Cooking barley and rice
Mix chalbori and glutinous rice, soak them overnight, add a little more water than usual, and cook rice in a pressure rice cooker.
STEP 2/6
2. cheonggukjang (Cheonggukjang
Cut the prepared vegetables into bite-size pieces. Make broth with anchovies and kelp and add potatoes first.
STEP 3/6
Add onion, pumpkin, red pepper, and tofu.
STEP 4/6
Add cheonggukjang and add anchovy sauce to the liver. Lastly, add garlic and green onion to complete it.
STEP 5/6
3. Rice mixed with fermented soybean paste and barley
Prepare fried eggs, leftover gimbap ingredients in the refrigerator, and vegetables (bean sprouts, handmade yellow radish, carrots, pumpkins, and eggs).
STEP 6/6
Put the vegetables on the barley rice, and sprinkle egg pancake, sesame salt, and sesame oil.
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