I have been thinking about the tidal bibimbap made by my roommates at the university. I have worked together to complete a delicious bibimbap and share it with me. It’s a wonderful memory.
Pork cut into small pieces, put starch, soy sauce and a small amount of sugar for about 20 minutes, chives cut into small pieces
I used dry fungus, soaked in small pieces for an hour beforehand, and cut the small pieces for use.
While cooking rice, first fry the pork, then add the fungus, dried fragrant and shallot.
Finally, pour all the ingredients into the cooked rice and mix evenly, then let the raw soy sauce and abalone sauce to taste.
Put a few drops of sesame oil and it will be fragrant.
This bibimbap can be converted and added as long as the rice cooker can be completed. The meat and vegetables can be arbitrarily converted and added.