Bibimbap – is a classic Korean cuisine that can be made with a variety of seasonal vegetables. The bottom of the bibimbap has a golden crispy casserole, served with a fried to half-ripe egg, nutritious and flavorful. Rich and very delicious.
Cut the pork into filaments.
Pour the pork and all the ingredients in the bacon sauce into a large bowl and mix well for a while.
Pour the ingredients into the large bowl and mix well.
The vegetables are washed and controlled, the carrots and zucchini are cut into filaments, the shiitake mushrooms are cut into thin slices, and the spinach is cut into small pieces.
Pour the oil in the pan, heat it on low heat, and fry the mushrooms in a pan.
Put the carrots in the pan and fry them.
Stir the bean sprouts in a wok.
Stir the spinach in a wok.
Stir the shredded pork in a wok.
Put the plate in place.
Apply a proper amount of sesame oil to the stone pot.
Spread the right amount of rice on the bottom.
Put the fried ingredients and kimchi in turn, and heat the stone pot with medium and small fire until the bottom of the pot appears.
Add fried eggs and sauce to the stone pot.
Sprinkle with the right amount of sesame seeds.
The stone pot bibimbap is awesome with the flow of eggs.
1. Bibimbap sauce can be adjusted according to your preference. 2. The vegetables in the stone pot bibimbap are not limited. You can use the vegetables of the season or the vegetables you like. 3. There is no stone pot to use casserole, no casserole to make bibimbap.