1. The rice is steamed and broken up for later use. Prepare the seasoning for bibimbap sauce.
2. Stir-fry the sesame seeds in a pan. Use a low heat to fry the sesame seeds. Turn off the heat as soon as you see the sesame seeds turn golden brown. Otherwise, you will fry the sesame seeds.
3. Add Korean hot sauce, Korean soybean paste 1:1, a teaspoon of sesame oil, and a teaspoon of light soy sauce to the bowl. Stir well and set aside. (I used Korean hot sauce compound sauce here. The taste of the hot sauce is relatively weak. If you like spicy taste, it is recommended to use pure hot sauce, you can put a little more).
4. Mix as shown in the picture.
5. Carrots, cabbage, and sausage are all shredded, garlic moss, and leeks are cut into sections, as shown in the picture.
6. Cut as shown.
7. Pour a small spoonful of oil into the pot, add the leeks after the oil is hot, stir-fry them and serve. Repeat this step for all other dishes.
8. Brush a layer of oil in the stone pot, put the beaten rice into the stone pot, place the prepared dishes on the rice, and heat the stone pot on the stove over medium heat for 3-5 minutes.
9. Fried eggs (the fried eggs must be single-sided, half-ripe ones are best), put the fried eggs on the rice, put in the bibimbap sauce, stir well and start eating.
Tips:The dishes on the bibimbap can be changed as you like.
